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Exploration of in vitro digestive,antioxidative,and anti-inflammatory benefits of yam(Dioscorea rhizoma)powder-enriched noodles

Feng Jia Zhihang Qiao Lei Zeng Zuchong Liu Haifeng Li Jikai Zhao

粮油科技（英文）2025，Vol.8Issue(3)：30-37,8.

粮油科技（英文）2025，Vol.8Issue(3)：30-37,8.DOI:10.1016/j.gaost.2025.06.001

Exploration of in vitro digestive,antioxidative,and anti-inflammatory benefits of yam(Dioscorea rhizoma)powder-enriched noodles

Feng Jia ¹Zhihang Qiao ¹Lei Zeng ¹Zuchong Liu ¹Haifeng Li ¹Jikai Zhao²

作者信息

1. School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China
2. Carl and Melinda Helwig Department of Biological and Agricultural Engineering,Kansas State University,Manhattan,KS 66506,United States
折叠

摘要

关键词

Yam/Wheat flour noodles/VSMCs/IL-6/TNF-α/DPPH

Key words

Yam/Wheat flour noodles/VSMCs/IL-6/TNF-α/DPPH

引用本文复制引用

Feng Jia,Zhihang Qiao,Lei Zeng,Zuchong Liu,Haifeng Li,Jikai Zhao..Exploration of in vitro digestive,antioxidative,and anti-inflammatory benefits of yam(Dioscorea rhizoma)powder-enriched noodles[J].粮油科技（英文）,2025,8(3):30-37,8.

基金项目

The authors would like to thank for the financial support of the Henan Provincial Science and Technology Research Project(Project No.242102310322)and Shangqiu Product Quality Inspection and Testing Center(Project No.2024001). （Project No.242102310322）

粮油科技（英文）

ISSN：2096-4501

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