Minerals in vitro bioaccessibility and changes in textural and structural characteristics of uncooked pre-germinated brown rice influenced by ultra-high pressure
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- 作者：Qiang Xia xqiang0713@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Hong Tao hong_thth@163.com" class="auth_mail" title="E-mail the corresponding author ; Peng Huang huangpengshapai@163.com" class="auth_mail" title="E-mail the corresponding author ; Liping Wang wangliping8810@163.com" class="auth_mail" title="E-mail the corresponding author ; Jun Mei delightmay@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Yunfei Li ; yfli@sjtu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ultra-high pressure ; Pre-germinated brown rice ; Mineral bioaccessibility ; Textural properties ; Microstructure ; Multivariate analysis
- 刊名：Food Control
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：71
- 期：Complete
- 页码：336-345
- 全文大小：2237 K
文摘
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FFA and moisture of GBR increased after UHP treatment.
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The peak values of bioaccessible minerals were at 300 MPa whereas it decreased at 500 MPa.
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Starch gelatinization of GBR occurred at 300 MPa and was further enhanced at 500 MPa by SEM.
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All TPA parameters other than springiness of GBR were highly correlated (p < 0.01) after UHP.
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Minerals bioaccessibility had a positive relationship with hardness, chewiness and springiness by CCA.