E-viri
Recenzirano
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Vu, Minh‐Tan; Nguyen, Thi Kim‐An; Nguyen, Manh‐Ha; Nguyen, Thi‐Huong; Nguyen, Thanh‐Tung; Pham, Thi Thu‐Ha; Nguyen, Trung‐Duc; Nguyen, Ngoc‐Tuan; Nguyen, Phan‐Hang
International journal of food science & technology, 05/2024, Letnik: 59, Številka: 5Journal Article
Summary In efforts to treat diabetics, foods containing anti‐digestible ingredients are a promising approach. Resistant starch (RS) is one of the prebiotic ingredients that has the ability to resist digestion and pass through the colon, reducing fat accumulation. The production of RS from natural ingredients is of interest. The results of producing RS from jackfruit seeds show that the RS content increased from 25.97% to 52.26% by heat‐moisture treatment. After the modification process, the starch granules remained undeformed but exhibited agglomeration and the crystalline structure changed from type A to type C. The thermal properties of the starch were improved (85.16–90.42 °C), and higher gelatinisation temperature, around 2–7 °C. However, its swelling and solubility decreased by 35.32–72.59% and 15.83–79.10%, corresponding.
Vnos na polico
Trajna povezava
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Faktor vpliva
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Leto | Faktor vpliva | Izdaja | Kategorija | Razvrstitev | ||||
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Baze podatkov, v katerih je revija indeksirana
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Povezave do osebnih bibliografij avtorjev | Povezave do podatkov o raziskovalcih v sistemu SICRIS |
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Vir: Osebne bibliografije
in: SICRIS
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