An In Vitro Method, Based on Chewing, To Predict Resistant Starch Content in Foods Allows Parallel Determination of Potentially Available Starch and Dietary Fiber-Reference-Cited by-同舟云学术

An In Vitro Method, Based on Chewing, To Predict Resistant Starch Content in Foods Allows Parallel Determination of Potentially Available Starch and Dietary Fiber

Published:1998-03 Issue:3 Volume:128 Page:651-660
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Åkerberg Anna K. E.¹,Liljeberg Helena G. M.¹,Granfeldt Yvonne E.¹,Drews Anders W.¹,Björck Inger M. E.¹

Affiliation:

1. Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, S-221 00 Lund, Sweden

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/128/3/651/24023908/651.pdf

Reference48 articles.

1. Incomplete absorption of the carbohydrate in all-purpose wheat flour.;Anderson;N. Engl. J. Med.,1981

2. Nutritional role of resistant starch: chemical structure vs physiological function.;Annison;Annu. Rev. Nutr.,1994

3. Rapid enzymatic assay of insoluble and soluble dietary fiber.;Asp;J. Agric. Food Chem.,1983

4. Resistant starch: formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fiber.;Berry;J. Cereal Sci.,1986

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