Characterisation and preliminary lipid-lowering evaluation of starch from Chinese yam

Food Chemistry

Volumn 108, Issue 1, 2008, Pages 176-181

  Shujun, Wang ^a   Jinglin, Yu ^b   Hongyan, Liu ^c   Weiping, Chen ^d  

^a TIANJIN UNIVERSITY   (China)

^b TIANJIN UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

^c Henan Academy of Agriculture Sciences   (China)

^d Institute of Tianjin Medicine   (China)

Author keywords

Blood lipid; Chinese yam; Physicochemical properties; Starch

Indexed keywords

ANTILIPEMIC AGENT; CHOLESTEROL; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; POTATO STARCH; TRIACYLGLYCEROL;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; CHOLESTEROL BLOOD LEVEL; COMPARATIVE STUDY; CONTROLLED STUDY; FOOD INTAKE; HYPERLIPIDEMIA; MALE; NONHUMAN; PHYSICAL CHEMISTRY; POTATO; RAT; TRIACYLGLYCEROL BLOOD LEVEL; TURBIDITY; YAM;

DIOSCOREA POLYSTACHYA; RATTUS; SOLANUM TUBEROSUM;

EID: 37549014482     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.059     Document Type: Article

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