The effect of thermal processing and storage on the physicochemical properties and in vitro digestibility of potatoes

International Journal of Food Science and Technology

Volumn 51, Issue 10, 2016, Pages 2233-2241

  Dupuis, John H ^a,b   Lu, Zhan Hui ^a   Yada, Rickey Y ^b,c   Liu, Qiang ^a  

^a GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Food matrix; potatoes; processing effects; resistant starch; retrogradation; starch digestibility

Indexed keywords

COOKING; ENTHALPY; GELATION; STARCH;

FOOD MATRIXES; POTATOES; PROCESSING EFFECTS; RESISTANT STARCH; RETROGRADATION; STARCH DIGESTIBILITIES;

FOOD STORAGE;

EID: 84988040419     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13184     Document Type: Article

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