Acid and moisture uptake in steamed and boiled sweet potatoes and associated structural changes during in vitro gastric digestion

Food Research International

Volumn 88, Issue Part B, 2016, Pages 247-255

  Mennah Govela, Yamile A ^a   Bornhorst, Gail M ^a  

^a Univ of California   (United States)

Author keywords

Effective diffusivity; Gastric digestion; In vitro; Microstructure; Sweet potatoes; Texture

Indexed keywords

COOKING; DIFFUSION; FOOD PROCESSING; GEOMETRY; HARDNESS; MICROSTRUCTURE; MOISTURE; PHOSPHATE ORE TREATMENT; TEXTURES; TRANSPORT PROPERTIES;

CHEMICAL BREAKDOWN; EFFECTIVE DIFFUSIVITIES; FUNCTIONAL PROPERTIES; GASTRIC DIGESTIONS; IN-VITRO; MICROSTRUCTURAL CHANGES; STARCH DEGRADATION; SWEET POTATO;

THERMAL PROCESSING (FOODS);

EID: 84950124655     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.12.012     Document Type: Article

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