Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and in vitro digestibility of extruded rice-Reference-Cited by-同舟云学术

Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and in vitro digestibility of extruded rice

Published:2021 Issue:2 Volume:12 Page:739-746
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wang Jiejie¹²³⁴⁵,Li Mengfei¹²³⁴⁵,Wang Chun¹²³⁴⁵,Dai Yanjun¹²³⁴⁵,Sun Yue¹²³⁴⁵^ORCID,Li Xueling¹²³⁴⁵,Heider Camren G.⁶⁷⁸⁹¹⁰,Wu Xian⁶⁷⁸⁹¹⁰^ORCID,Liang Jin¹²³⁴⁵^ORCID

Affiliation:

1. Anhui Engineering Laboratory for Agro-products Processing

2. College of Tea & Food Science and Technology

3. Anhui Agricultural University

4. Hefei

5. China

6. Department of Kinesiology

7. Nutrition and Health

8. Miami University

9. Oxford

10. USA

Abstract

Recently, extruded rice as a functional ingredient has been a hot area of research in food processing.

Funder

Excellent Young Talents Fund Program of Higher Education Institutions of Anhui Province

Anhui Agricultural University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02074E

Reference40 articles.

1. By-products of plant food processing as a source of functional compounds — recent developments

2. Cooking quality and instrumental textural attributes of cooked rice for different milling fractions

3. In vitro digestibility of starch in cooked potatoes as affected by guar gum: Microstructural and rheological characteristics

4. Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice

5. Effect of extrusion processing on the microstructure and in vitro digestibility of broken rice

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