<i>In Vitro</i> Starch Digestion of Cooked Rice Grain Following the Addition of Various Vegetable Oils
Author:
Affiliation:
1. School of Agriculture, Utsunomiya University
2. R&D Department, Nichirei Foods Inc.
Publisher
Japan International Research Center for Agricultural Sciences
Subject
Agronomy and Crop Science,Animal Science and Zoology,Ecology,Biotechnology
Link
https://www.jstage.jst.go.jp/article/jarq/56/3/56_261/_pdf
Reference27 articles.
1. Atkinson, F. S. et al. (2008) International tables of glycemic index and glycemic load values: 2008. Diabetes Care, 31, 2281-2283.
2. Chen, X. et al. (2017) Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starch. Int. J. Biol. Macromol., 104, 481-486.
3. Crowe, T. C. et al. (2000) Inhibition of enzymic digestion of amylose by free fatty acids in vitro contributes to resistant starch formation. J. Nutr., 130, 2006-2008.
4. Chung, H. J. et al. (2006). Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. J. Cereal Sci., 43, 353-359.
5. Dartois, A. et al. (2010) Influence of guar gum on the in vitro starch digestibility—Rheological and microstructural characteristics. Food Biophysics, 5, 149-160.
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations;Food Research International;2024-06
2. Multiple effects of oil addition and freezing-reheating treatment on the in vitro starch digestibility of rice grains;Food Hydrocolloids for Health;2023-12
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