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Carbohydrate Polymers, 2022
Development of wheat bread with slow starch digestibility is of great importance in terms of generally improving human health. Many factors can be used to determine starch digestibility in wheat bread, including the composition and structure of different
Kaixin Qi, Xueer Yi, Cheng Li
semanticscholar +1 more source
Development of wheat bread with slow starch digestibility is of great importance in terms of generally improving human health. Many factors can be used to determine starch digestibility in wheat bread, including the composition and structure of different
Kaixin Qi, Xueer Yi, Cheng Li
semanticscholar +1 more source
Main factors affecting the starch digestibility in Chinese steamed bread.
Food Chemistry, 2022Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health.
Shuai-Bo Shao, Xueer Yi, Cheng Li
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Digestibility of starches in infants and children
The Journal of Pediatrics, 1975The digestibility of various starches has been studied in normal infants of different ages. During balance periods of 3 days, while the infants were receiving known dietary quantities of the starch to be tested, the fecal content of lactic acid, glucose, dextrins, and starch was measured.
B, De Vizia +3 more
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Resistant Starch and Slowly Digestible Starch
2021In society, fibre consumption has been reduced significantly and is far below the recommended level. One of the main reasons is change in life style, which resulted in reduction in the consumption of fruits, vegetables and legumes. To increase fibre intake many fibre-enriched products have been developed.
Bilal Ahmad Ashwar +6 more
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The impact of starch composition and gluten content on noodle texture and starch digestibility.
Carbohydrate PolymersThe role of starch in noodle structure is often underestimated, particularly regarding amylose content, which constitutes over 70 % of the dry mass in fresh noodles.
Cong Zhao +6 more
semanticscholar +1 more source
Morphology of Starch Digestion in The Horse
Journal of Veterinary Medicine Series A, 1997SummaryStructure of starch in feed and chyme of horses (7 with a cannula at the caudal end of the jejunum and 2 with a cecal fistula) after feeding high starch diets (maize: whole, broken, ground, expanded and as silage, oats: whole, rolled or ground, rolled barley, raw potatoes, and tapioca) was investigated by light and electron microscopy. Structure
E, Kienzle, J, Pohlenz, S, Radicke
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International Journal of Biological Macromolecules
The interaction mode between persimmon leaf polyphenols (PLP) and corn starch with different amylose content and its effect on starch digestibility was studied.
Jiaojie Wang +7 more
semanticscholar +1 more source
The interaction mode between persimmon leaf polyphenols (PLP) and corn starch with different amylose content and its effect on starch digestibility was studied.
Jiaojie Wang +7 more
semanticscholar +1 more source
Rheological, thermal, and in vitro starch digestibility properties of oat starch-lipid complexes.
International Journal of Biological MacromoleculesThe influence of oat lipids on the structural, thermal, rheological, and in vitro digestibility properties of oat starch under heat processing conditions was investigated.
Meng Shen +6 more
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Carbohydrate Polymers, 2021
Enzymatically rearranging α-1,4 and α-1,6 glycosidic bonds in starch is a green approach to regulating its digestibility. A two-step modification process successively catalyzed by 1,4-α-glucan branching enzymes (GBEs) from Rhodothermus obamensi STB05 (Ro-
Lu-Xi Yu +7 more
semanticscholar +1 more source
Enzymatically rearranging α-1,4 and α-1,6 glycosidic bonds in starch is a green approach to regulating its digestibility. A two-step modification process successively catalyzed by 1,4-α-glucan branching enzymes (GBEs) from Rhodothermus obamensi STB05 (Ro-
Lu-Xi Yu +7 more
semanticscholar +1 more source
International Journal of Biological Macromolecules
This study incorporated citrus pectin in wheat bread, aiming to develop breads with both desirable texture and slow starch digestibility. Results showed that starch digestibility in wheat bread decreased over the addition of pectin, and the maximum ...
Kaixin Qi, Senbin Cao, Cheng Li
semanticscholar +1 more source
This study incorporated citrus pectin in wheat bread, aiming to develop breads with both desirable texture and slow starch digestibility. Results showed that starch digestibility in wheat bread decreased over the addition of pectin, and the maximum ...
Kaixin Qi, Senbin Cao, Cheng Li
semanticscholar +1 more source