Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking.

Alpos, Marbie; Leong, Sze Ying; Liesaputra, Veronica; Martin, Candace E; Oey, Indrawati

Alpos, Marbie; Leong, Sze Ying; Liesaputra, Veronica; Martin, Candace E; Oey, Indrawati.

Afiliación

Alpos M; Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
Leong SY; Riddet Institute, Palmerston North 4442, New Zealand.
Liesaputra V; Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
Martin CE; Riddet Institute, Palmerston North 4442, New Zealand.
Oey I; Department of Computer Science, University of Otago, Dunedin 9054, New Zealand.

Foods ; 10(11)2021 Oct 22.

Article en En | MEDLINE | ID: mdl-34828821

Palabras clave

black beans; calcium; food oral processing; legume; mastication; particle size; protein digestibility; pulsed electric field; starch digestibility; texture; thermal processing; α-amylase

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Nueva Zelanda Pais de publicación: Suiza

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