Effect of shape, gluten, and mastication effort on in vitro 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

Reference27 articles.

1. Fortune Business Insights TM , Pasta market size, share & COVID-19 impact analysis, by product type (dried, chilled, and canned), raw material (wheat and gluten-free), distribution channel (supermarkets/hypermarkets, convenience stores, online stores, and others), and regional forecast, 2022–2029. https://www.fortunebusinessinsights.com/pasta-market-102284

2. Future Market Insights . Gluten free pasta market. https://www.futuremarketinsights.com/reports/gluten-free-pasta-market ( 2022

3. Food Business News , Worldwide pasta consumption on the rise. ( 2018

4. Food Matrix and Macronutrient Digestion

5. Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional and Sensory Properties of Penne-Type Pasta Based on Cereals (Oryza sativa (L.), Digitaria exilis, Pennicetum glaucum), Tubers (Ipomoea batata, Manihot esculenta Crantz), and a Legume (Vigna unguiculata (L.));Food and Nutrition Sciences;2024