Prebiotic effect of resistant starch from Vigna unguiculata (L.) Walp. (cowpea) using an in vitro simulated digestion model-Reference-Cited by-同舟云学术

Prebiotic effect of resistant starch from Vigna unguiculata (L.) Walp. (cowpea) using an in vitro simulated digestion model

Published:2019-07-28 Issue:1 Volume:55 Page:332-339
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Rengadu Danielle¹,Gerrano Abe S.²,Mellem John J.¹^ORCID

Affiliation:

1. Department of Biotechnology and Food Technology Durban University of Technology PO Box 1334 Durban4000South Africa

2. Agricultural Research Council‐Vegetable and Ornamental Plant Institute Private Bag X293 Pretoria 0001 South Africa

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14304

Reference34 articles.

1. Assessment of functional properties and nutritional composition of some cowpea (Vigna unguiculata L.) Genotypes in Ghana;Asare A.T.;Journal of Agricultural and Biological Science,2013

2. In vitro starch hydrolysis and prediction of glycemic index (PGI) in “Amala” and Plantain based baked products;Barine K.K.D.;Journal of Food Research,2016

3. Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis

4. Relationship of prebiotics and food to intestinal microflora

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