Italian buckwheat (Fagopyrum esculentum) starch: Physico-chemical and functional characterization and in vitro digestibility

Nahrung - Food

Volumn 41, Issue 5, 1997, Pages 281-284

  Acquistucci, R ^a   Fornal, J ^b  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

FAGOPYRUM ESCULENTUM; TRITICUM AESTIVUM;

AMYLASE; GLUCAN 1,4 ALPHA GLUCOSIDASE; STARCH;

ARTICLE; CHEMISTRY; FAGOPYRUM; FLOUR; HYDROLYSIS; ISOLATION AND PURIFICATION; ITALY; PARTICLE SIZE; PHYSICAL CHEMISTRY; TEMPERATURE; WHEAT;

AMYLASES; CHEMISTRY, PHYSICAL; FAGOPYRUM; FLOUR; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HYDROLYSIS; ITALY; PARTICLE SIZE; STARCH; TEMPERATURE; TRITICUM;

EID: 1542631812     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.19970410506     Document Type: Article

References (22)

1. Catsberg, C. M. E., G. J. M. Kempen-Van Dommelen, in: Food Handbook. Ed. by E. Harwood, pp. 187-204. Chichester, England, 1990.
2. Marshall, H. G., and Y. Pomeranz, in: Advances in Cereal Science and Technology. Ed. by Y. Pomeranz, pp. 157-210. American Association of Cereal Chemists Publishing, St. Paul, MN, 1982.
3. Bonafaccia, G., R. Acquistucci and R. Luthar, Fagopyrum 14 (1994) 43-48.
4. Wei, Y. M., G. Q. Zhang and Z. X. Li, Nahrung 39 (1995) 48-54.
5. Soral-Smietana, M., L. Fornal and J. Fornal, Starch/Stärke 36 (1884) 153-158.
6. Lorentz, K., and W. Dilsaver, Starch/Stärke 34 (1982) 217-220.
7. Papotto, G., L. Virtucio and L. Mondardini, Cereal Food World 35 (1990) 1157-1159.
8. Kaczynska, B., K. Autio and J. Fornal, Food Structure 12 (1993) 217-221.
9. AOAC: Official Methods of Analysis, Association of Official Analytical Chemistry, Arlington, WI, 1996.
10. Morrison, W. R., Starch/Stärke 33 (1981) 408-410.
11. McCready, R. M., and W. Z. Hassid, Am. Chem. Soc. 65 (1943) 1154-1161.
12. MedCalf, D. G., and J. A. Gilles, Cereal Chem. 42 (1965) 558-563.
13. Leach, H. W., L. D. McCowen and T. J. Schoch, Cereal Chem. 36 (1959) 534-544.
14. Englyst, H. N., S. M. Kingman and J. H. Cummings, Eur. J. Clin. Nutr. 46 (1992) 33-50.
15. Morrison, W. R., and B. Laignelet, J. Cereal Sci. 1 (1983) 9-20.
16. Beleia, A., E. Varriano-Marston and R. C. Hoseney, Cereal Chem. 57 (1980) 300-303.
17. Warren, D. S., and J. S. Woodman, J. Sci. Food Agric. 25 (1974) 129-138.
18. Freeman, J. E., N. W. Kramer and S. A. Watson, Crop Sci. 8 (1968) 409-412.
19. Lorenz, L., Starch/Stärke 42 (1990) 81-86.
20. Bowler, P., M. R. Williams and R. E. Angol, Starch/Stärke 32 (1980) 186-189.
21. Behall, K. M., D. J. Scholfield and J. Canary, Am. J. Clin. Nutr. 47 (1988) 428-432.
22. Colonna, P., V. Leloup and A. Buleon, Europ. J. Clin Nutr. 46 (1992) 17-32.