Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley

Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley

This study investigates the effects of steam explosion (SE) on the nutrient composition and digestibility of black barley. Under different SE pressures (1.8, 2.0, 2.4 MPa), SE times (20, 30, 40 s), and initial moisture contents (8%, 10%, 12%), the contents of β-glucan, polyphenols, and flavonoids, a...

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Bibliographic Details
Main Authors: Jie WANG, Zhilong ZENG, Haoyuan WANG, Manman LU, Yao LI, Chuanhu YI, Xiong LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-04-01
Series:Shipin gongye ke-ji
Subjects:
black barley
steam explosion conditions
nutrient composition
free polyphenols
starch hydrolysis index
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050106
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