通过高压蒸煮-冷却处理形成抗性淀粉并改变蜡质和非蜡质大米淀粉的理化性质

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-03-26 DOI:10.1080/10942912.2024.2332357

Wichian Sangwongchai, Nutcha Sa-ingthong, Suphatta Phothiset, Chongkod Saenubon, Maysaya Thitisaksakul

引用次数: 0

摘要

抗性淀粉（RS）因其潜在的健康益处而备受淀粉研究界和工业界的关注。对淀粉进行物理改性的方法，如高压灭菌法、高温灭菌法和...

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Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment

Resistant starch (RS) has drawn great attention from both starch research and industrial communities due to its potential health benefits. Physical starch modification approach, such as autoclaving...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.