Effects of various maillard reaction products on in vitro starch hydrolysis and blood glucose responses in mice

Starch/Staerke

Volumn 63, Issue 7, 2011, Pages 443-449

  Chung, Soo Yeon ^a   Lee, Seog Won ^b   Rhee, Chul ^a  

^a Korea University   (South Korea)

^b Yuhan University   (South Korea)

Author keywords

Blood glucose; Crystallinity; Maillard reaction products; Microstructure; Starch hydrolysis rate

Indexed keywords

BLOOD GLUCOSE; BROWNING REACTIONS; CRYSTALLINITIES; DIGESTIVE ENZYMES; HYDROLYSIS KINETICS; IN-VITRO; IN-VIVO; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; RELATIVE CRYSTALLINITY; RICE STARCH; STARCH HYDROLYSIS; STARCH HYDROLYSIS RATE;

AMINO ACIDS; BLOOD; ENZYME ACTIVITY; GLUCOSE; GLYCOSYLATION; HYDROLYSIS; MAMMALS; RATE CONSTANTS; REACTION PRODUCTS;

STARCH;

MUS;

EID: 79959953274     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000103     Document Type: Article

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