Effect of shape, gluten, and mastication effort on <i>in vitro</i> starch digestion and the predicted glycemic index of pasta-Reference-Cited by-同舟云学术

Effect of shape, gluten, and mastication effort on in vitro starch digestion and the predicted glycemic index of pasta

Published:2024 Issue:1 Volume:15 Page:419-426
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Suo Xinying¹²,Baggio Anna³^ORCID,Pellegrini Nicoletta³^ORCID,Vincenzetti Silvia¹,Vittadini Elena¹^ORCID

Affiliation:

1. School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy

2. School of Food and Bioengineering, Collaborative Innovation Centre of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China

3. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine, 33100, Italy

Abstract

Gluten-containing (GC) and gluten-free (GF) pasta consumption has been growing in recent years.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO02666C

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