Reducing the damage of quinoa saponins on human gastric mucosal cells by a heating process

Reducing the damage of quinoa saponins on human gastric mucosal cells by a heating process

Abstract Different food processing methods will influence the structure and activity of compounds. In this work, molecular structure and different content crude saponins that were extracted from quinoa, treated with water soaking, water boiling, and water steaming were analyzed by HPLC. Flow cytomet...

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Bibliographic Details
Main Authors: Peng Xue, Lei Zhao, Yujie Wang, Zhaohua Hou, Fengxiang Zhang, Xiushi Yang
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:Food Science & Nutrition
Subjects:
GES‐1 cell
heating
liquid chromatography
quinoa saponins
Online Access:https://doi.org/10.1002/fsn3.1332

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