Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis?

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 816-821

  Aravind, Nisha ^a,b   Sissons, Mike ^a   Fellows, Christopher ^b  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Durum wheat; Glutenin; Glycaemic index; Pasta; Starch; Starch digestibility

Indexed keywords

AMYLOSE CONTENT; DURUM WHEATS; GLUTENIN; GLYCAEMIC INDEX; GLYCAEMIC INDICES; HIGH AMYLOSE; IN-VITRO; PASTA; STARCH HYDROLYSIS;

GRANULATION; HYDROLYSIS;

STARCH;

AMYLOSE; GLIADIN; GLUTENIN; PROTEIN; STARCH;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL MODIFICATION; CONTROLLED STUDY; GLYCEMIC INDEX; HYDROLYSIS; IN VITRO STUDY; MOLECULAR WEIGHT; NONHUMAN; PASTA; PROTEIN ANALYSIS; PROTEIN DEGRADATION; REDUCTION; WHEAT;

TRITICUM TURGIDUM SUBSP. DURUM;

EID: 77956618829     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.002     Document Type: Article

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