Process conditions affect starch structure and its interactions with proteins in rice pasta

Carbohydrate Polymers

Volumn 92, Issue 2, 2013, Pages 1865-1872

  Barbiroli, Alberto ^a   Bonomi, Francesco ^a   Casiraghi, Maria Cristina ^a   Iametti, Stefania ^a   Pagani, Maria Ambrogina ^a   Marti, Alessandra ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Enzymatic starch hydrolysis; Extrusion cooking; Parboiling; Protein structural rearrangements; Rice pasta; Starch structure

Indexed keywords

ENZYMATIC STARCH HYDROLYSIS; EXTRUSION-COOKING; PARBOILING; RICE PASTAS; STARCH STRUCTURE; STRUCTURAL REARRANGEMENT;

AMINO ACIDS; ENZYMATIC HYDROLYSIS; EXTRUSION; PROTEINS;

STARCH;

STARCH; VEGETABLE PROTEIN;

ADULT; ARTICLE; CHEMISTRY; CLINICAL TRIAL; COOKING; DRUG EFFECT; FEMALE; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; HYDROLYSIS; MALE; METABOLISM; RICE;

ADULT; BLOOD GLUCOSE; COOKING; FEMALE; GLYCEMIC INDEX; HUMANS; HYDROLYSIS; MALE; ORYZA SATIVA; PLANT PROTEINS; STARCH; YOUNG ADULT;

EID: 84873587209     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.11.047     Document Type: Article

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