Effect of variety and cooking method on resistant starch content of white rice and subsequent postprandial glucose response and appetite in humans

Asia Pacific Journal of Clinical Nutrition

Volumn 22, Issue 3, 2013, Pages 372-379

  Chiu, Yu Ting ^a   Stewart, Maria L ^a  

^a UNIVERSITY OF HAWAII   (United States)

Author keywords

Appetite; Glycemic index; Resistant starch; Rice; Satiety

Indexed keywords

STARCH;

ADULT; APPETITE; ARTICLE; CHEMISTRY; CLASSIFICATION; COMPARATIVE STUDY; COOKING; DIETARY FIBER; DIGESTION; FEMALE; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; MALE; MIDDLE AGED; POSTPRANDIAL STATE; RICE; SPECIES DIFFERENCE;

ADULT; APPETITE; BLOOD GLUCOSE; COOKING; DIETARY FIBER; DIGESTION; FEMALE; GLYCEMIC INDEX; HUMANS; MALE; MIDDLE AGED; ORYZA SATIVA; POSTPRANDIAL PERIOD; SPECIES SPECIFICITY; STARCH;

EID: 84883759114     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: 10.6133/apjcn.2013.22.3.08     Document Type: Article

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