Influence of botanical source and processing on formation of resistant starch type III

Cereal Chemistry

Volumn 75, Issue 6, 1998, Pages 802-804

  García Alonso, Alejandra ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION;

AMPEROMETRIC DETECTOR; AVERAGE DEGREE; DEGREES OF POLYMERIZATIONS; GELATINISATION; HIGH-PERFORMANCE ANION-EXCHANGE CHROMATOGRAPHY; RESISTANT STARCH; RESISTANT STARCH TYPE III; STARCH CONTENTS; STARCH VALUE;

STARCH;

STARCH;

AMPEROMETRY; ANION EXCHANGE CHROMATOGRAPHY; ARTICLE; AUTOCLAVE; COOKING; CORN; GELATINIZATION; HYPERBARISM; POTATO; PROTEIN PROCESSING; RICE; WHEAT;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0032448207     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.6.802     Document Type: Article

References (3)

1. Asp, N.-G. 1992 Preface resistant starch. Eur. J. Clin. Nutr. 46(Suppl. 2):S1.
2. Berry, C. S., I'Anson, K., Miles, M. J., Morris, V. J., and Russell, P. L. 1988. Physical chemical characterisation of resistant starch from wheat. J. Cer. Sci. 8:203-206.
3. Björck, I., Nyman, M., Pedersen, B., Sijeström, M., Asp, N.-G., and Eggum, B. O. 1987. Formation of enzyme resistant starch during autoclaving of wheat starch: Studies in vitro and in vivo. J. Cer. Sci. 6:159-172.