Exploration of in vitro digestive, antioxidative, and anti-inflammatory benefits of yam (Dioscorea rhizoma) powder-enriched noodles

Exploration of in vitro digestive, antioxidative, and anti-inflammatory benefits of yam (Dioscorea rhizoma) powder-enriched noodles

The effects of yam powder (YP) on the functional properties of wheat flour noodles were investigated to improve the nutritional value of noodles and provide a scientific basis for YP application in flour products. Using wheat flour as the main ingredient, the effects of different YP substitution rat...

Full description

Saved in:
Bibliographic Details
Main Authors: Feng Jia, Zhihang Qiao, Lei Zeng, Zuchong Liu, Haifeng Li, Jikai Zhao
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2025-09-01
Series:Grain & Oil Science and Technology
Subjects:
Yam
Wheat flour noodles
VSMCs
IL-6
TNF-α
DPPH
Online Access:http://www.sciencedirect.com/science/article/pii/S2590259825000342
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items