Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean-Reference-Cited by-同舟云学术

Contribution of amylose-procyanidin complexes to slower starch digestion of red-colored rice prepared by cooking with adzuki bean

Published:2020-01-27 Issue:6 Volume:71 Page:715-725
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Morina Filis¹²³,Hirota Sachiko¹,Takahama Umeo¹

Affiliation:

1. Faculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan;

2. Department of Plant Biophysics and Biochemistry, Czech Academy of Sciences, Biology Centre, Institute of Plant Molecular Biology, České Budějovice, Czech Republic;

3. Institute for Multidisciplinary Research, University of Belgrade, Belgrade, Serbia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/09637486.2020.1719389

Reference49 articles.

1. ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS

2. Effect of molecular weight profile of sorghum proanthocyanidins on resistant starch formation

3. Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

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