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Updated: Sep 18, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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热处理调节粉和非粉大分子在栗子中的消化能力:结构重构和分子相互作用

Xueying Gao1, Junwei Yuan2, Bin Du3

  • 1Chestnut Research Center of Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China; College of Chemical Engineering, Hebei Normal University of Science & Technology, Qinhuangdao 066004, Hebei, China.

International journal of biological macromolecules
|June 20, 2025
PubMed
概括

煮熟栗子会显著影响它们的葡萄糖指数 (GI). 与湿热方法 (沸,蒸) 相比,和炸等干热方法的预期GI (eGI) 较低,为低GI栗子产品开发提供了洞察力.

关键词:
栗子 栗子 栗子 栗子血糖指数 (Glycemic Index) 是一个指数.水相 水相是水相中的一个阶段.

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