Starch from Pulses Has Prebiotic Effects on Healthy Human Donors in an In Vitro Study-Reference-Cited by-同舟云学术

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Starch from Pulses Has Prebiotic Effects on Healthy Human Donors in an In Vitro Study

Published:2023-12-12 Issue:1 Volume:4 Page:229-235
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Sangokunle Oluwatoyin O.¹²³^ORCID,Sathe Shridhar K.³^ORCID

Affiliation:

1. College of Agriculture and Food Sciences, Florida A and M University, 1740 Martin Luther King Jr., Blvd. 305-B South Perry-Paige Building, Tallahassee, Florida 32307, United States

2. Whistler Center for Carbohydrate Research, Food Science, Purdue University, 745 Agriculture Mall Dr, West-Lafayatte, Indiana 47907, United States

3. Department of Nutrition and Integrative Physiology, Florida State University, 120 Convocation Way, Tallahassee, Florida 32306, United States

Funder

Florida State University

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00483

Reference30 articles.

1. Marketandmarket. Pulse ingredients market by type (pulse flour, pulse starch, pulse proteins, pulse fibers and grits), source (lentils, peas, beans, chickpeas), application (food & beverages, feed) and region – global forecast to 2027.

2. In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes—a review

3. Production of resistant starch by enzymatic debranching in legume flours

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