Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking

Colored brown rice shows better health benefits than polished rice, and there is great interest in the design of demanded cooking manners for brown rice. This investigation concerns how the change of cooking mode can slow starch digestion of colored brown rice by inspecting mainly starch structural...

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Veröffentlicht in:	International journal of biological macromolecules 2020-07, Vol.155, p.226-232
Hauptverfasser:	Wang, Lili, Zhao, Siming, Kong, Jinxi, Li, Nannan, Qiao, Dongling, Zhang, Binjia, Xu, Yan, Jia, Caihua
Format:	Artikel
Sprache:	eng
Schlagworte:	Colored brown rice Cooking Cooking mode Digestion Hot Temperature Oryza - chemistry Starch - chemistry Starch - metabolism Structural/digestion features Water - chemistry
Online-Zugang:	Volltext
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