Combination of rice varieties and cooking methods resulting in a high content of resistant starch-Reference-Cited by-同舟云学术

Combination of rice varieties and cooking methods resulting in a high content of resistant starch

Published:2019-10-18 Issue:1 Volume:97 Page:149-157
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Kim Ha Ram¹,Hong Jung Sun¹,Ryu A‐Reum¹,Choi Hee‐Don¹^ORCID

Affiliation:

1. Research Group of Food Processing Research Division of Strategic Food Technology Korea Food Research Institute Iseo‐myeon, Wanju-gun Jeollabuk‐do Korea

Funder

Korea Food Research Institute

H2020 LEIT Information and Communication Technologies

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10221

Reference44 articles.

1. Starch re-crystallization kinetics as a function of various cations

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3. Effect of variety and cooking method on resistant starch content of white rice and subsequent postprandial glucose response and appetite in humans;Chiu Y. T.;Asia Pacific Journal of Clinical Nutrition,2013

4. Starch gelatinization and amylose–lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry

5. A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles

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