Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review-Reference-Cited by-同舟云学术

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Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review

Published:2019-05 Issue: Volume:90 Page:367-376
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jeong Duyun,Han Jung-Ah^ORCID,Liu Qiang,Chung Hyun-Jung

Funder

Rural Development Administration, Republic of Korea,

Ministry of Science and ICT (Korea), Republic of Korea

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference128 articles.

1. Approved methods of the American association of cereal chemists;AACC International,2000

2. Tepary bean starch. Part III: In vitro digestibility;Abbas;Starch,1987

3. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes;Almeida Costa;Food Chemistry,2006

4. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000

5. Nutritional assessment in vitro and in vivo of raw and extruded peas (Pisum sativum L.);Alonso;Journal of Agricultural and Food Chemistry,2000

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