Phenolics, Antioxidant Activity, and In Vitro Starch Digestibility of Extruded Brown Rice Influenced by i >Choerospondias axillaris/i>Choerospondias axillaris Fruit Peels Addition

著录项

• 来源
  《Starch: International Journal for the Investigation, Processing and Use of Carbohydrates and their Derivatives: Internationale Zeitschrift fur die Erforschung, Verarbeitung und Verwendung von Kohlenhydraten und deren Derivaten》 |2019年第10期|共6页
• 作者

  Zeng Zicong; Huang Kechou; McClements David J.; Hu Xiuting; Luo Shunjing; Liu Chengmei;

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• 作者单位

  State Key Laboratory of Food Science and Technology Nanchang UniversityNanchang 330047 Jiangxi China;

  State Key Laboratory of Food Science and Technology Nanchang UniversityNanchang 330047 Jiangxi China;

  Department of Food Science University of MassachusettsAmherst MA 01003 USA;

  State Key Laboratory of Food Science and Technology Nanchang UniversityNanchang 330047 Jiangxi China;

  State Key Laboratory of Food Science and Technology Nanchang UniversityNanchang 330047 Jiangxi China;

  State Key Laboratory of Food Science and Technology Nanchang UniversityNanchang 330047 Jiangxi China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 粮食加工工业;
• 关键词

  brown rice; Choerospondias axillaris fruit peels; extrusion; in vitro starch digestibility;

  机译：糙米;Choerosponias腋窝果皮;挤出;体外淀粉消化率;