Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying

Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying

Microwave freeze-drying (MFD) is a new freeze-drying technique, which differs from single microwave treatment; it involves simultaneous effects of microwave power, time, and the moisture state applied to the materials. In this study, the effects of MFD under various microwave power densities (0.5, 1...

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Bibliographic Details
Main Authors:	Linlin Li, Junliang Chen, Danqi Bai, Mengshuo Xu, Weiwei Cao, Guangyue Ren, Aiqing Ren, Xu Duan
Format:	Article
Language:	English
Published:	MDPI AG 2022-08-01
Series:	Foods
Subjects:	Chinese yam flour microwave freeze-drying physicochemical properties starch digestibility pasting properties
Online Access:	https://www.mdpi.com/2304-8158/11/15/2324

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