Cooking Methods Altered the Microstructure and Digestibility of the Potato-Reference-Cited by-同舟云学术

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Cooking Methods Altered the Microstructure and Digestibility of the Potato

Published:2018-03-12 Issue:5-6 Volume:70 Page:1700241
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Tian Jinhu¹,Chen Shiguo¹,Chen Jianchu¹,Liu Donghong¹,Ye Xingqian¹

Affiliation:

1. Department of Food Science and Nutrition, Zhejiang University; Hangzhou 310058 China

Funder

National Science-Technology Support Plan Projects

China Scholarship Council

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference24 articles.

1. White Potatoes, Human Health, and Dietary Guidance

2. http://www.fao.org/faostat/en/#data

3. Potato Production, Usage, and Nutrition—A Review

4. Glycemic effect of potatoes

5. Prevalence and Control of Diabetes in Chinese Adults

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1. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips;Food Chemistry;2024-12

2. Effect of grain structure and cooking method on starch digestibility and antioxidant activity of amaranth (Amaranthus caudatus L.) grains during simulated gastrointestinal digestion;Food Chemistry Advances;2024-06

3. Evaluation of the effects of thermal processing on antioxidant activity and digestibility of green tea noodles: Based on polyphenol stability and starch structure;Journal of Cereal Science;2023-11

4. Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods;International Journal of Biological Macromolecules;2022-12

5. Cooking at home to retain nutritional quality and minimise nutrient losses: A focus on vegetables, potatoes and pulses;Nutrition Bulletin;2022-10-26

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