Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

Food and Bioprocess Technology

Volumn 8, Issue 11, 2015, Pages 2235-2245

  Deng, Yun ^a   Padilla Zakour, Olga ^b   Zhao, Yanyun ^c   Tao, Shishi ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b Cornell University ^*  (United States)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Buckwheat, High hydrostatic pressure, Microwave heating, Antinutritional factors, In vitro protein digestibility, Microstructure

Indexed keywords

CROPS; FATTY ACIDS; FLAVONOIDS; HYDRAULICS; HYDROSTATIC PRESSURE; METABOLITES; MICROSTRUCTURE; PROTEINS; TANNINS;

ANTI-NUTRITIONAL FACTORS; CHEMICAL COMPOSITIONS; ESSENTIAL AMINO ACIDS; HIGH HYDROSTATIC PRESSURE; PROCESSING METHOD; PROTEIN DIGESTIBILITY; TOTAL FLAVONOIDS; TRYPSIN INHIBITOR ACTIVITY;

MICROWAVE HEATING;

EID: 84943664696     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1578-9     Document Type: Article

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