Effects of cooking methods and starch structures on starch hydrolysis rates of rice

Journal of Food Science

Volumn 78, Issue 7, 2013, Pages

  Reed, Michael O ^a   Ai, Yongfeng ^a   Leutcher, Josh L ^a   Jane, Jay Lin ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Cooking method; Resistant starch; Rice; Starch hydrolysis; Starch structure

Indexed keywords

AMYLOSE; CORN OIL; INSULIN; STARCH;

ARTICLE; BLOOD; CHEMISTRY; COOKING; COOKING METHOD; FOOD STORAGE; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; HYDROLYSIS; METHODOLOGY; POSTPRANDIAL STATE; RESISTANT STARCH; RICE; STARCH HYDROLYSIS; STARCH STRUCTURE; TEMPERATURE;

COOKING METHOD; RESISTANT STARCH; RICE; STARCH HYDROLYSIS; STARCH STRUCTURE;

AMYLOSE; BLOOD GLUCOSE; COOKING; CORN OIL; FOOD STORAGE; GLYCEMIC INDEX; HUMANS; HYDROLYSIS; INSULIN; ORYZA SATIVA; POSTPRANDIAL PERIOD; STARCH; TEMPERATURE;

JAPONICA;

EID: 84880594087     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12165     Document Type: Article

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