Impact of processing techniques on the glycemic index of rice-Reference-Cited by-同舟云学术

Impact of processing techniques on the glycemic index of rice

Published:2021-01-27 Issue: Volume: Page:1-22
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Sivakamasundari S. K.¹,Priyanga S.¹,Moses J. A.¹^ORCID,Anandharamakrishnan C.¹^ORCID

Affiliation:

1. Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India

Funder

Department of Science and Technology

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1865259

Reference222 articles.

1. In vitro inhibitory effects of plant-based foods and their combinations on intestinal α-glucosidase and pancreatic α-amylase

2. Effects of lipids on enzymatic hydrolysis and physical properties of starch

3. Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

4. 3D printing of egg yolk and white with rice flour blends

5. The effects of heat-moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties

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