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In order to investigate the microstructure and digestibility changes of the potato processed with different cooking methods, potatoes are cooked by boiling, deep‐fat frying, or Chinese stir frying. The microstructure changes and starch digestibility of the cooked potato are observed using scanning electron microscopy as well as a simulated gastro‐small intestinal in vitro digestion model. Portions...
The 5-methyltetrahydrofolate (5MTHF) is the predominate folate form that exists in navy beans and possesses health benefit to human beings. Understanding the degradation kinetics of 5MTHF during navy bean processing would provide useful information that characterizes the influence of processing conditions in order to minimize folate degradation and to maintain overall products quality during the beans’...
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