In vitro digestibility and glycemic response of potato starch is related to granule size and degree of gelatinization

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Parada, Javier ^a   Aguilera, José M ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Calorimetry; Gelatinization; Image analysis; In vitro digestibility; Potato starch

Indexed keywords

GELATIN; STARCH;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; GLYCEMIC INDEX; HEAT; HUMAN; HYDROLYSIS; IN VITRO STUDY; METABOLISM; NUTRITIONAL VALUE; PARTICLE SIZE; PHYSIOLOGY; POTATO; ULTRASTRUCTURE;

CALORIMETRY, DIFFERENTIAL SCANNING; DIGESTION; GELATIN; GLYCEMIC INDEX; HOT TEMPERATURE; HUMANS; HYDROLYSIS; NUTRITIVE VALUE; PARTICLE SIZE; SOLANUM TUBEROSUM; STARCH;

SOLANUM TUBEROSUM;

EID: 58649120759     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01016.x     Document Type: Article

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