Effect of extrusion using plasma-activated water on the structural, physicochemical, antioxidant and in vitro digestive properties of yam flour
Yizhe Yan, Jiao Fang, Xiaopei Zhu, Xiaolong Ji, Miaomiao Shi, Bin Niu
Topics & Concepts
ChemistrySwellingStarchDifferential scanning calorimetryAntioxidantExtrusionSolubilityFood sciencePolyphenolHydrolysisFlavonoidNuclear chemistryOrganic chemistryChemical engineeringMaterials scienceThermodynamicsEngineeringMetallurgyPhysicsFood composition and propertiesMagnetic and Electromagnetic EffectsMicrobial Metabolites in Food Biotechnology