Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta

Starch/Staerke

Volumn 70, Issue 1-2, 2018, Pages

  Camelo Méndez, Gustavo A ^a   Flores Silva, Pamela C ^a   Agama Acevedo, Edith ^a   Tovar, Juscelino ^b   Bello Pérez, Luis A ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Antioxidant properties; Gluten free pasta; Predicted glycaemic index; Starch digestion; Whole blue maize flour

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS;

ANTIOXIDANT PROPERTIES; GLUTEN-FREE; GLYCAEMIC INDICES; MAIZE FLOUR; STARCH DIGESTIONS;

STARCH;

EID: 85041849532     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201700126     Document Type: Article

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