In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1414-1420

  Świeca, Michał ^a   Baraniak, Barbara ^a   Gawlik Dziki, Urszula ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Elicitation; Expected glycemic index; In vitro starch digestibility; Lentil; Sprouting; Starch

Indexed keywords

ELICITATION; GLYCEMIC INDEX; IN-VITRO; LENTIL; SPROUTING;

BIOCHEMISTRY; CULTIVATION; SODIUM CHLORIDE;

STARCH;

AMYLASE INHIBITOR; MANNITOL; SODIUM CHLORIDE; STARCH;

ANTIDIABETIC ACTIVITY; ARTICLE; BIOAVAILABILITY; CARBOHYDRATE METABOLISM; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; GERMINATION; GLYCEMIC INDEX; HYDROLYSIS; IN VITRO STUDY; LENTIL; NONHUMAN; OSMOTIC POTENTIAL; PROCESS OPTIMIZATION; SPROUT; SPROUTING;

ALPHA-AMYLASES; DIGESTION; GERMINATION; GLYCEMIC INDEX; HUMANS; HYPOGLYCEMIC AGENTS; LENS PLANT; MODELS, BIOLOGICAL; STARCH;

LENS CULINARIS;

EID: 84873744016     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.122     Document Type: Article

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