Effects of Three Foodborne Polyphenols on the Physicochemical Properties of Potato Starch

Effects of Three Foodborne Polyphenols on the Physicochemical Properties of Potato Starch

Potatoes are a type of grain and vegetable crop that contain polyphenols and starch. The interaction between polyphenols and starch occurs during the processing of potatoes. This research was designed to investigate the effects of different foodborne polyphenols on the physicochemical and functional...

Full description

Saved in:
Bibliographic Details
Main Authors: Tiange CHEN, Yongxian LI, Lu WANG, Min XU, Lixin HUANG, Lei LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-05-01
Series:Shipin gongye ke-ji
Subjects:
potato starch
ferulic acid
gallic acid
rutin
thermal properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050136
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items