Understanding the characteristic changes of retrogradation behavior and edible quality of brown rice modified with inhibiting retrogradation enzymes of Ganoderma lucidum

Brown rice (BR) has gradually become a new choice for consumers due to its exceptionally nutritional value. Whereas starch retrogradation profoundly reduces its edibility, shelf-life and consumer acceptance, limiting the development of BR and even other starch-based food products. So, it is crucial...

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Bibliographic Details

Published in:	Current Research in Food Science
Main Authors:	Meilin Cui, Keke Qiu, Yuchang Ma, Jiali Wang, Wei Zhao, Xiuhong Zhang
Format:	Article
Language:	English
Published:	Elsevier 2024-01-01
Subjects:	Brown rice Starch Ganoderma lucidum Inhibiting retrogradation enzymes Retrogradation behavior Edible quality
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927124002545