Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method
Author:
Affiliation:
1. School of Food Science and Engineering
2. Jiangxi Agricultural University
3. Nanchang 330045
4. P.R. China
5. Key Laboratory of Crop Physiology
Abstract
Cooked rice (CR) is a staple diet for many people, but exhibits the high glycemic index that makes it difficult to control the blood glucose.
Funder
National Natural Science Foundation of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO02499F
Reference36 articles.
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2. Preparation of an In Vitro Low-Digestible Rice Starch by Addition of Grass Carp Protein Hydrolysates and Its Possible Mechanisms
3. Effect of Various Processing Methods on the Physical Properties of Cooked Rice and onin vitro Starch Hydrolysis and Blood Glucose Response in Rats
4. High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference
5. Impact of Clitoria ternatea (butterfly pea) flower on in vitro starch digestibility, texture and sensory attributes of cooked rice using domestic cooking methods
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