Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 46, 2012, Pages 11609-11617

  Barros, Frederico ^a   Awika, Joseph M ^a   Rooney, Lloyd W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

condensed tannins; resistant starch; sorghum

Indexed keywords

AMYLOSE CONTENT; CONDENSED TANNINS; DEBRANCHING; HIGH AMYLOSE STARCH; HYDROPHOBIC INTERACTIONS; IN-VITRO; LINEAR FRAGMENTS; PHENOLIC COMPOUNDS; POLYPHENOL EXTRACT; POLYPHENOLS; PROANTHOCYANIDINS; RESISTANT STARCH; SORGHUM; STARCH MOLECULES; STARCH PASTING;

AMYLOPECTINS; FLAVONOIDS; OLIGOMERS;

PHENOLS;

AMYLOSE; PHENOL DERIVATIVE; STARCH; TANNIN DERIVATIVE;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; COOKING; DIGESTION; HUMAN; METABOLISM; SORGHUM;

AMYLOSE; COOKING; DIGESTION; HUMANS; MODELS, BIOLOGICAL; PHENOLS; SORGHUM; STARCH; TANNINS;

EID: 84869418562     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3034539     Document Type: Article

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