Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties-Reference-Cited by-同舟云学术

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Glycemic Response to Corn Starch Modified with Cyclodextrin Glycosyltransferase and its Relationship to Physical Properties

Published:2016-06-09 Issue:3 Volume:71 Page:252-258
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Dura A.,Yokoyama W.,Rosell C. M.

Funder

CSIC

Ministerio de Economia y Competitividad (ES)

Generalitat Valenciana

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-016-0553-6.pdf

Reference20 articles.

1. Biwer A, Antranikian G, Heinzle E (2002) Enzymatic production of cyclodextrins. Appl Microbiol Biotechnol 59(6):609–617. doi: 10.1007/s00253-002-1057-x

2. Astray G, Gonzalez-Barreiro C, Mejuto JC, et al. (2009) A review on the use of cyclodextrins in foods. Food Hydrocoll 23(7):1631–1640. doi: 10.1016/j.foodhyd.2009.01.001

3. Jenkins DJA, Kendall CWC, Augustin LSA, et al. (2002) Glycemic index: overview of implications in health and disease. Am J Clin Nutr 76(1):266S–273S

4. Kanellos PT, Kaliora AC, Liaskos C, et al. (2013) A study of glycemic response to corinthian raisins in healthy subjects and in type 2 diabetes mellitus patients. Plant Foods Hum Nutr 68:145–148. doi: 10.1007/s11130-013-0348-y

5. Gonzalez-Soto RA, Agama-Acevedo E, Solorza-Feria J, Rendon-Villalobos R, Bello-Perez LA (2004) Resistant starch made from banana starch by autoclaving and debranching. Starch-Stärke 56(10):495–499. doi: 10.1002/star.200400283

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