Effect of Combined Heat-Moisture Treatments on Physicochemical Properties and in Vitro Digestibility of Whole Tartary Buckwheat Flour

被引：0
|
作者：
Li, Hongmei [1 ]
Chen, Wenwen [2 ]
Huang, Lu [2 ]
Li, Yunlong [1 ]
Shen, Ruiling [2 ]
机构：
[1] Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan,030031, China
[2] College of Food and Bioengineering, Zhengzhou University of Light Industry/Henan Key Laboratory of Cold Chain Food Quality and Safety Control/Collaborative Innovation Center of Food Production and Safety of Henan Province, Zhengzhou,450001, China
来源：
Journal of Food Science and Technology (China) | 2021年 / 39卷 / 05期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Starch - Crystallinity - Moisture - Scanning electron microscopy - Crops - Crystal structure - Differential scanning calorimetry
引用
收藏
页码：39 / 48
相关论文
共 50 条
  • [41] Evaluation studies on effects of quercetin with different concentrations on the physicochemical properties and in vitro digestibility of Tartary buckwheat starch
    Li, Yunlong
    Gao, Shanshan
    Ji, Xiaolong
    Liu, Hang
    Liu, Na
    Yang, Jiachuan
    Lu, Mei
    Han, Lin
    Wang, Min
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 163 : 1729 - 1737
  • [42] Impact of heat-moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties
    Phan Thanh Bao Trung
    Luu Bui Bao Ngoc
    Phan Ngoc Hoa
    Nguyen Ngoc Thanh Tien
    Pham Van Hung
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2017, 105 : 1071 - 1078
  • [43] Heat-moisture treatments of cowpea flour and their effects on phytase inactivation
    Affrifah, NS
    Chinnan, MS
    Phillips, RD
    JOURNAL OF FOOD SCIENCE, 2005, 70 (02) : E98 - E103
  • [44] Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties
    Ji Hong Ahn
    Hye Rim Baek
    Kyung Mi Kim
    Gui Jung Han
    Jun Bong Choi
    Yang Kim
    Tae Wha Moon
    Food Science and Biotechnology, 2013, 22 : 383 - 391
  • [45] Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour
    Li, Wendong
    Cheng, Li
    Li, Zhaofeng
    Li, Caiming
    Ban, Xiaofeng
    Hong, Yan
    FOOD HYDROCOLLOIDS, 2023, 135
  • [46] Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches
    Fang, Guihong
    Liu, Ke
    Gao, Qunyu
    FOODS, 2023, 12 (01)
  • [47] Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties
    Ahn, Ji Hong
    Baek, Hye Rim
    Kim, Kyung Mi
    Han, Gui Jung
    Choi, Jun Bong
    Kim, Yang
    Moon, Tae Wha
    FOOD SCIENCE AND BIOTECHNOLOGY, 2013, 22 (02) : 383 - 391
  • [48] Effect of heat-moisture treatment on the physicochemical properties and in vitro digestibility of the starch-guar complex of maize starch with varying amylose content
    Xie, Huifang
    Gao, Jingyang
    Xiong, Xiaoya
    Gao, Qunyu
    FOOD HYDROCOLLOIDS, 2018, 83 : 213 - 221
  • [49] Effect of Germination on Physicochemical Properties of Tartary Buckwheat Starch
    Zhou, Yiming
    Zhou, Xiaoli
    Xiao, Ying
    Liu, Ning
    Chen, Yue
    ADVANCES IN CHEMICAL, MATERIAL AND METALLURGICAL ENGINEERING, PTS 1-5, 2013, 634-638 : 1454 - 1459
  • [50] Effect of debranching and heat-moisture treatments on structural characteristics and digestibility of sweet potato starch
    Huang, Ting-Ting
    Zhou, Da-Nian
    Jin, Zheng-Yu
    Xu, Xue-Ming
    Chen, Han-Qing
    FOOD CHEMISTRY, 2015, 187 : 218 - 224
12345