The Heating Under Micro Variable Pressure (HUMVP) Process to Decrease the Level of Saponin in Quinoa: Evidence of the Antioxidation and the Inhibitory Activity of α-Amylase and α-Glucosidase
To reduce the level of saponin while preserving essential nutrients and antioxidative properties in quinoa (<i>Chenopodium quinoa</i>), this study delves into the optimization of the HUMVP process and thoroughly examines its effects on antioxidation as well as its inhibitory influence on...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/22/3602 |
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