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Updated: Apr 13, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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物理加工技术的最新进展,以提高食品中的耐性粉含量:一篇评论

Muhammad Adil Farooq1, Jianmei Yu2

  • 1Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan 64200, Pakistan.

Foods (Basel, Switzerland)
|September 14, 2024
PubMed
概括

粉的物理修改产生了耐性粉 (RS),这是一种降低血糖指数 (GI) 和改善食品功能的有益成分. 这些可持续的方法提高了RS含量,并且提供了没有化学添加剂的健康优势.

关键词:
晶体结构是一种晶体结构.消化能力 消化能力的功能性功能.颗粒状结构 颗粒状结构物理修改技术的物理修改技术抗粉耐药性粉的方法

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