Preparation of products rich in resistant starch from maize starch by an enzymatic method-Reference-Cited by-同舟云学术

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Preparation of products rich in resistant starch from maize starch by an enzymatic method

Published:2011-10 Issue:4 Volume:86 Page:1610-1614
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Zhang Huanxin,Jin Zhengyu

Funder

Jiangsu Provincial Natural Science Foundation

Jiangsu Animal Husbandry and Veterinary College

Jiangsu Provincial Qing Lan Project

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference31 articles.

1. The effect of acid dextrinisation on enzyme-resistant starch content in extruded maize starch;Aung;Food Chemistry,2010

2. Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre;Berry;Journal of Cereal Science,1986

3. The glycemic index: Where are we now and where are we going?;Brand-Miller;Food Australia,2005

4. The role of complex carbohydrates and nonstarch polysaccharides in the regulation of postprandial glucose and insulin responses in cereal foods;Brennan;Journal of Nutraceuticals, Functional and Medical Foods,2003

5. Resistant starch;Champ,2004

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