Resistant starch analysis of commonly consumed potatoes: Content varies by cooking method and service temperature but not by variety

Food Chemistry

Volumn 208, Issue , 2016, Pages 297-300

  Raatz, Susan K ^a,b   Idso, Laura ^a   Johnson, LuAnn K ^a   Jackson, Matthew I ^c   Combs, Gerald F ^a  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

^c Hill's Pet Nutrition Inc   (United States)

Author keywords

Potatoes; Resistant starch; Starch analysis

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

CHRONIC DISEASE; HEALTH BENEFITS; POTATOES; RESISTANT STARCH; SERVICE TEMPERATURE; SOLANUM TUBEROSUM; STARCH ANALYSIS; STARCH CONTENTS;

STARCH;

RESISTANT STARCH; STARCH; UNCLASSIFIED DRUG;

ARTICLE; COOKING; CULTIVAR; FOOD COMPOSITION; HEATING; NUTRIENT CONTENT; POTATO; TEMPERATURE; CHEMISTRY; CLASSIFICATION; DIET; DIGESTION; PROCEDURES;

COOKING; DIET; DIGESTION; SOLANUM TUBEROSUM; STARCH; TEMPERATURE;

EID: 84962854682     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.120     Document Type: Article

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