Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour

Understanding the Mechanism of How Pulsed Electric Fields Treatment Affects the Digestibility and Characteristics of Starch in Oat Flour

The objective of this study was to evaluate the effect of pulsed electric fields (PEF) on the <i>in vitro</i> starch digestibility properties of oat flour. A wide range of PEF process intensity was investigated (electric field strength between 2.1 and 4.5 kV/cm and specific energy inputs...

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Bibliografische gegevens
Hoofdauteurs: Sheba Mae M. Duque, Sze Ying Leong, Dominic Agyei, Jaspreet Singh, Nigel Larsen, Kevin Sutton, Indrawati Oey
Formaat: Artikel
Taal:English
Gepubliceerd in: MDPI AG 2022-10-01
Reeks:Applied Sciences
Onderwerpen:
pulsed electric fields
oat
starch digestibility
gastrointestinal digestion
particle size
starch structure
Online toegang:https://www.mdpi.com/2076-3417/12/20/10293

Internet

https://www.mdpi.com/2076-3417/12/20/10293

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