Journal ArticleDOI
Factors affecting the rate of hydrolysis of starch in food
P Snow,Kerin O'Dea +1 more
Reads0
Chats0
TLDR
Investigation of factors that influence hydrolysis rates of starch in foods suggested that amylase inhibitor activity is destroyed by passage through the roller mill, since the starch in wheat germ and standard wholemeal flour was hydrolyzed at a rate identical to white flour.About:
This article is published in The American Journal of Clinical Nutrition.The article was published on 1981-12-01. It has received 283 citations till now. The article focuses on the topics: Amylase & Wholemeal flour.read more
Citations
More filters
Journal ArticleDOI
A starch hydrolysis procedure to estimate glycemic index
TL;DR: In this article, an in vitro procedure to measure the rate of starch digestion in starchy common foodstuffs was developed, and a first-order equation that rules the hydrolytic process was found: CC∞ (1−e −kt ).
Journal ArticleDOI
Composition, molecular structure, and physicochemical properties of tuber and root starches: a review.
TL;DR: The major carbohydrate of tuber and root crops is starch, which accounts for 16-24% of their total weight as mentioned in this paper, and substantial progress has been made in understanding the relationship between starch structure and physicochemical properties.
Journal ArticleDOI
Evidence-Based Nutrition Principles and Recommendations for the Treatment and Prevention of Diabetes and Related Complications
Marion J. Franz,John P. Bantle,Christine A. Beebe,John D. Brunzell,Jean Louis Chiasson,Abhimanyu Garg,Lea Ann Holzmeister,Byron J. Hoogwerf,Elizabeth J. Mayer-Davis,Arshag D. Mooradian,Jonathan Q. Purnell,Madelyn L. Wheeler +11 more
TL;DR: This 2002 technical review provides principles and recommendations classified according to the level of evidence available, and grades nutrition principles into four categories based on the available evidence: those with strong supporting evidence, those with some supporting evidence), those with limited supporting evidence and those based on expert consensus.
Journal ArticleDOI
Starch digestibility in food matrix: a review
TL;DR: In this article, a review of in vitro starch hydrolysis kinetics is presented with regard to the structural characteristics of starches, such as starch granule morphology, amylose to amylopectin ratio, molecular structure, degree of branching in terms of steric hindrance and consequently mass transfer resistance and their effects on the digestibility and absorption of digested carbohydrates have been examined.
Journal ArticleDOI
Rapidly available glucose in foods: an in vitro measurement that reflects the glycemic response
TL;DR: The significance of in vitro measurements of RAG in relation to glycemic response in human studies is shown and could serve as a tool for investigating the importance of the amount, type, and form of dietary carbohydrates for health.