메뉴 건너뛰기




Volumn 41, Issue 8, 2007, Pages 845-852

Faba bean (Vicia faba L.) starch digestability;Digestibilidad del almidón en haba (Vicia faba L.)

Author keywords

Chemical composition; Glycemic index; Legumes; Resistant starch

Indexed keywords

VICIA FABA;

EID: 37349000994     PISSN: 14053195     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (2)

References (33)
  • 1
    • 0003497429 scopus 로고    scopus 로고
    • AACC American Association of Cereal Chemists, St. Paul, MN
    • AACC (American Association of Cereal Chemists). 2000. Approved Methods of the AACC. St. Paul, MN.
    • (2000) Approved Methods of the AACC
  • 5
    • 0000622126 scopus 로고    scopus 로고
    • Effect of various processing methods on the in vitro starch digestibility and resistant starch content of indian pulses
    • Bravo, L., P. Siddhuraju, and F. Saura-Calixto. 1998. Effect of various processing methods on the in vitro starch digestibility and resistant starch content of indian pulses. J. Agr. Food Chem. 46: 4667-4674.
    • (1998) J. Agr. Food Chem , vol.46 , pp. 4667-4674
    • Bravo, L.1    Siddhuraju, P.2    Saura-Calixto, F.3
  • 6
    • 0032890243 scopus 로고    scopus 로고
    • Composition of underexploited indian pulses. Comparation with common legumes
    • Bravo, L., P. Siddhuraju, and F. Saura-Calixto. 1999. Composition of underexploited indian pulses. Comparation with common legumes. Food Chem. 64: 185-192.
    • (1999) Food Chem , vol.64 , pp. 185-192
    • Bravo, L.1    Siddhuraju, P.2    Saura-Calixto, F.3
  • 7
    • 0028288979 scopus 로고
    • Starch intake and colorectal cancer risk: An international comparison
    • Cassidy, A., S. A. Bingham, and J. H. Cummings. 1994. Starch intake and colorectal cancer risk: an international comparison. Brit. J. Cancer. 69: 937-942.
    • (1994) Brit. J. Cancer , vol.69 , pp. 937-942
    • Cassidy, A.1    Bingham, S.A.2    Cummings, J.H.3
  • 8
    • 0026468155 scopus 로고
    • Classification and measurement of nutritionally important starch fractions
    • Englyst, H. N., S. M. Kingman, and J. H. Cummings. 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46 (Suppl. 2): S33-S50.
    • (1992) Eur. J. Clin. Nutr , vol.46 , Issue.SUPPL. 2
    • Englyst, H.N.1    Kingman, S.M.2    Cummings, J.H.3
  • 10
    • 0035443516 scopus 로고    scopus 로고
    • Effect of the extent of conversión and retrogradation on the digestibility of potato starch
    • Farhat, I. A., J. Protzmann, A. Becker, B. Valles-Pamies, R. Neale, and S. E. Hill. 2001. Effect of the extent of conversión and retrogradation on the digestibility of potato starch. Starch/Stärke. 53: 431-436.
    • (2001) Starch/Stärke , vol.53 , pp. 431-436
    • Farhat, I.A.1    Protzmann, J.2    Becker, A.3    Valles-Pamies, B.4    Neale, R.5    Hill, S.E.6
  • 11
    • 0001453588 scopus 로고    scopus 로고
    • Resistant starch formation and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans)
    • García-Alonso, A., I. Goñi, and F. Saura-Calixto. 1998. Resistant starch formation and potential glycaemic index of raw and cooked legumes (lentils, chickpeas and beans). Z Lebensm Unters Forsch A. 206: 284-287.
    • (1998) Z Lebensm Unters Forsch A , vol.206 , pp. 284-287
    • García-Alonso, A.1    Goñi, I.2    Saura-Calixto, F.3
  • 12
    • 0030220878 scopus 로고    scopus 로고
    • Analysis of resistant starch: A method for foods and food products
    • Goñi, I., L. García-Díaz, E. Mañas, and F. Saura-Calixto. 1996. Analysis of resistant starch: A method for foods and food products. Food Chem. 56: 445-449.
    • (1996) Food Chem , vol.56 , pp. 445-449
    • Goñi, I.1    García-Díaz, L.2    Mañas, E.3    Saura-Calixto, F.4
  • 13
    • 0026783001 scopus 로고
    • An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume product
    • Granfeldt, Y., I. Björck, A. Drew, and J. Tovar. 1992. An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume product. Eur. J. Clin. Nutr. 46: 649-660.
    • (1992) Eur. J. Clin. Nutr , vol.46 , pp. 649-660
    • Granfeldt, Y.1    Björck, I.2    Drew, A.3    Tovar, J.4
  • 14
    • 37349017389 scopus 로고    scopus 로고
    • Hedley, C. L. 2001. Introduction. In: Hedley, C. L., I. Cunningham, and A. Jones. (eds). Carbohydrates in Grain Legume Seeds. CABI Publishing, UK. pp: 1-13.
    • Hedley, C. L. 2001. Introduction. In: Hedley, C. L., I. Cunningham, and A. Jones. (eds). Carbohydrates in Grain Legume Seeds. CABI Publishing, UK. pp: 1-13.
  • 15
    • 84987177616 scopus 로고
    • A rapid method for the analysis of starch
    • Holm, J., I. Björck, A. Drews, and N. G. Asp. 1986. A rapid method for the analysis of starch. Starch/Stärke 38: 224-229.
    • (1986) Starch/Stärke , vol.38 , pp. 224-229
    • Holm, J.1    Björck, I.2    Drews, A.3    Asp, N.G.4
  • 17
    • 0034521563 scopus 로고    scopus 로고
    • Marconi, E., S. Ruggeri, M. Cappelloni, D. Loenadi, and E. Carnovale. 2000. Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking. J. Agric. Food Chem. 48: 5986-94.
    • Marconi, E., S. Ruggeri, M. Cappelloni, D. Loenadi, and E. Carnovale. 2000. Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking. J. Agric. Food Chem. 48: 5986-94.
  • 18
    • 37349055208 scopus 로고    scopus 로고
    • Minitab para Windows. 1995. Programa Estadístico. Minitab Inc. Estados Unidos de América. pp: 156-158.
    • Minitab para Windows. 1995. Programa Estadístico. Minitab Inc. Estados Unidos de América. pp: 156-158.
  • 22
    • 0000756407 scopus 로고
    • Resistant starch in foods: Modified method for dietary fiber residues
    • Saura-Calixto, F., I. Goñi, L. Bravo, and E. Mañas. 1993. Resistant starch in foods: Modified method for dietary fiber residues. J. Food Sci. 58: 642-645.
    • (1993) J. Food Sci , vol.58 , pp. 642-645
    • Saura-Calixto, F.1    Goñi, I.2    Bravo, L.3    Mañas, E.4
  • 23
    • 13944279840 scopus 로고    scopus 로고
    • In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: Effect of cold storage
    • Sáyago-Ayerdi S., J. Tovar, P. Osorio-Díaz, O. Paredes-López, and L. Bello-Pérez. 2005. In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage. J. Agric. Food Chem. 53: 1281-1285.
    • (2005) J. Agric. Food Chem , vol.53 , pp. 1281-1285
    • Sáyago-Ayerdi, S.1    Tovar, J.2    Osorio-Díaz, P.3    Paredes-López, O.4    Bello-Pérez, L.5
  • 24
    • 0034846815 scopus 로고    scopus 로고
    • Effect of various domestic processing methods on antinutrients and in vitro protein and stacrh digestibility of two indigenous varieties of indian tribial pulse, Mucuna pruriens var. utilis
    • Siddhuraju P., and K. Becker. 2001, Effect of various domestic processing methods on antinutrients and in vitro protein and stacrh digestibility of two indigenous varieties of indian tribial pulse, Mucuna pruriens var. utilis. J. Agric. Food Chem. 49: 3058-3067.
    • (2001) J. Agric. Food Chem , vol.49 , pp. 3058-3067
    • Siddhuraju, P.1    Becker, K.2
  • 25
    • 0032869862 scopus 로고    scopus 로고
    • Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.)
    • Skrabanja, V., H.G.M. Liljerberg, C.L. Hedley, I. Kreft, and I. M. E. Björck. 1999. Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.). J. Agr. Food Chem. 47: 2033-2039.
    • (1999) J. Agr. Food Chem , vol.47 , pp. 2033-2039
    • Skrabanja, V.1    Liljerberg, H.G.M.2    Hedley, C.L.3    Kreft, I.4    Björck, I.M.E.5
  • 26
    • 37349009064 scopus 로고    scopus 로고
    • Tovar, J. 2001. Métodos para la determinación de almidón resistente en los alimentos. In: Lajolo F. M., F. Saura-Calixto, E. Witting de Penna, y E. W. Menezes (eds). Fibra. Dietética en Iberoamerica: Tecnología y Salud. Obtención, Caracterización, Efecto Fisiológico y Aplicación en Alimentos. T. Varela Press. Sao Paulo. pp: 143-154.
    • Tovar, J. 2001. Métodos para la determinación de almidón resistente en los alimentos. In: Lajolo F. M., F. Saura-Calixto, E. Witting de Penna, y E. W. Menezes (eds). Fibra. Dietética en Iberoamerica: Tecnología y Salud. Obtención, Caracterización, Efecto Fisiológico y Aplicación en Alimentos. T. Varela Press. Sao Paulo. pp: 143-154.
  • 27
    • 0000094465 scopus 로고    scopus 로고
    • Steam-cooking and dry heating produce resistant starch in legumes
    • Tovar, J., and C. Melito. 1996. Steam-cooking and dry heating produce resistant starch in legumes. J. Agr. Food Chem. 44: 2642-2645.
    • (1996) J. Agr. Food Chem , vol.44 , pp. 2642-2645
    • Tovar, J.1    Melito, C.2
  • 28
    • 0001165711 scopus 로고
    • Starch content and α-amylolysis rate in precooked legume flours
    • Tovar, J., I. M. Björck, and N. G. Asp. 1990. Starch content and α-amylolysis rate in precooked legume flours. J. Agr. Food Chem. 38: 1818-1823.
    • (1990) J. Agr. Food Chem , vol.38 , pp. 1818-1823
    • Tovar, J.1    Björck, I.M.2    Asp, N.G.3
  • 29
    • 0001831698 scopus 로고
    • Relationship between microstructure and in vitro digestibility of starch in precooked leguminous seed flours
    • Tovar, J., A. de Francisco, I. Björck, and N. G. Asp. 1991. Relationship between microstructure and in vitro digestibility of starch in precooked leguminous seed flours. Food Struct. 10: 19-26.
    • (1991) Food Struct , vol.10 , pp. 19-26
    • Tovar, J.1    de Francisco, A.2    Björck, I.3    Asp, N.G.4
  • 30
    • 0026710822 scopus 로고
    • Incomplete digestion of legume starches in rats: A study of precooked flours containing retrograded and physically inaccessible starch fractions
    • Tovar, J., I. M. Björck, and N.G. Asp. 1992a. Incomplete digestion of legume starches in rats: A study of precooked flours containing retrograded and physically inaccessible starch fractions. J. Nutr. 122: 1500-1507.
    • (1992) J. Nutr , vol.122 , pp. 1500-1507
    • Tovar, J.1    Björck, I.M.2    Asp, N.G.3
  • 31
    • 0001117016 scopus 로고
    • Effect of processing on blood glucose and insulin responses to starch in legumes
    • Tovar, J., Y. Granfeldt, and I. M. Björck. 1992b. Effect of processing on blood glucose and insulin responses to starch in legumes. J. Agr. Food Chem. 40: 1846-1851.
    • (1992) J. Agr. Food Chem , vol.40 , pp. 1846-1851
    • Tovar, J.1    Granfeldt, Y.2    Björck, I.M.3
  • 33
    • 0022572686 scopus 로고
    • Cell structure and starch nature as key determinants of the digestion rate of starch in legumes
    • Würsch, P., S. Del Vedovo, and B. Koellreuter. 1986. Cell structure and starch nature as key determinants of the digestion rate of starch in legumes. Am. J. Clin. Nutr. 43: 25-29.
    • (1986) Am. J. Clin. Nutr , vol.43 , pp. 25-29
    • Würsch, P.1    Del Vedovo, S.2    Koellreuter, B.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.