木薯根与虎耳草籽复合粉的体外淀粉消化率、糊化性和抗氧化性

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-02-28 DOI:10.1080/19476337.2024.2318343

Adeyemi Ayotunde Adeyanju, Darasimi Gift Adeleye, Johnson Akinwumi Adejuyitan, Eunice Ogunbusola, Oluwaseun Peter Bamidele

引用次数: 0

摘要

本研究确定了在发酵木薯粉中加入山核桃粉对木薯粉的淀粉消化率、功能属性、糊化性能和抗氧化特性的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.