Impact of micronization on rapidly digestible, slowly digestible, and resistant starch concentrations in normal, high-amylose, and waxy barley

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9793-9799

  Emami, Shahram ^a   Meda, Venkatesh ^a   Pickard, Mark D ^b   Tyler, Robert T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b InfraReady Ltd   (Canada)

Author keywords

Infrared heating; micronization; resistant starch; retrogradation; slowly digestible starch; starch gelatinization; thermal processing

Indexed keywords

MICRONIZATIONS; RESISTANT STARCH; RETROGRADATION; SLOWLY DIGESTIBLE STARCH; STARCH GELATINIZATION; THERMAL PROCESSING;

ATMOSPHERIC TEMPERATURE; CONCENTRATION (PROCESS); GELATION; HEATING; INFRARED HEATING; MOISTURE; MOISTURE DETERMINATION; RAPID THERMAL ANNEALING; SURFACE PROPERTIES; THERMODYNAMIC PROPERTIES;

STARCH;

AMYLOSE; STARCH;

ARTICLE; BARLEY; CHEMISTRY; HEAT; THERMODYNAMICS;

AMYLOSE; HORDEUM; HOT TEMPERATURE; STARCH; THERMODYNAMICS;

HORDEUM;

EID: 77956259059     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101702e     Document Type: Article

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