Results 261 to 270 of about 117,434 (311)
Some of the next articles are maybe not open access.
Factors Influencing Starch Digestibility
2014Starch that avoids digestion by amylases in the small intestine and passes to the large bowel for fermentation is defined as resistant starch (RS). RS appears to be desirable in human health, as it has functional properties similar to fermentable dietary fibers. The amount of RS is related to the rate of starch digestion by amylases.
Takahiro Noda, Md. Zaidul Islam Sarker
openaire +1 more source
Genes & Genomics, 2020
The digestibility of starch is important for the nutritive value of staple food. Although several genes are responsible for resistant starch (RS) and slowly digestible starch (SDS), gaps persist concerning the molecular basis of RS and SDS formation due to the complex genetic mechanisms of starch digestibility.The objective of this study was to ...
Ning, Zhang +7 more
openaire +2 more sources
The digestibility of starch is important for the nutritive value of staple food. Although several genes are responsible for resistant starch (RS) and slowly digestible starch (SDS), gaps persist concerning the molecular basis of RS and SDS formation due to the complex genetic mechanisms of starch digestibility.The objective of this study was to ...
Ning, Zhang +7 more
openaire +2 more sources
Revisiting Mechanisms Underlying Digestion of Starches
Journal of Agricultural and Food Chemistry, 2019The factors that determine the digestion rate of starches were revealed using different forms of starches and a mixture of α-amylase and amyloglucosidase. Gelatinized starch samples with a degree of gelatinization (DG) from 12.2 to 100% for potato starch and from 7.1 to 100% for lotus seed starch were obtained.
Yanhua Wang +6 more
openaire +2 more sources
2013
Tea drinking has been associated with many health benefit claims, such as the prevention of dental caries and maintenance of normal blood glucose concentration. A plausible mechanism for these claims is the retardation of starch digestion by starch hydrolase inhibitors present in tea.
Adeline Ik Chian Wong, Dejian Huang
openaire +1 more source
Tea drinking has been associated with many health benefit claims, such as the prevention of dental caries and maintenance of normal blood glucose concentration. A plausible mechanism for these claims is the retardation of starch digestion by starch hydrolase inhibitors present in tea.
Adeline Ik Chian Wong, Dejian Huang
openaire +1 more source
Starch digestibility: past, present, and future
Journal of the Science of Food and Agriculture, 2018AbstractIn the last century, starch present in foods was considered to be completely digested. However, during the 1980s, studies on starch digestion started to show that besides digestible starch, which could be rapidly or slowly hydrolysed, there was a variable fraction that resisted hydrolysis by digestive enzymes.
Luis A Bello‐Perez +3 more
openaire +2 more sources
Journal of the American Medical Association, 1915
During the past few years many articles have appeared in the literature concerning the ability of both the infant and child to digest starch. A great deal has been added to our knowledge in regard to starch digestion in infants under a year of age, but few have dealt with the subject in children past infancy.
openaire +1 more source
During the past few years many articles have appeared in the literature concerning the ability of both the infant and child to digest starch. A great deal has been added to our knowledge in regard to starch digestion in infants under a year of age, but few have dealt with the subject in children past infancy.
openaire +1 more source
Slowly Digestible State of Starch: Mechanism of Slow Digestion Property of Gelatinized Maize Starch
Journal of Agricultural and Food Chemistry, 2008The mechanism underlying the previously reported parabolic relationship between amylopectin fine structure, represented by the weight ratio of linear short chains [degree of polymerization (DP < 13) to long chains (DP >/= 13], and slowly digestible starch (SDS) content was investigated from the viewpoint of starch retrogradation and substrate ...
Genyi, Zhang +2 more
openaire +2 more sources
Starch Digestion and Utilization in Ruminants
Journal of Animal Science, 1986For most grain, except corn and sorghum, 90% or more of starch is normally fermented in the rumen. With corn, up to 30% or more could escape ruminal fermentation; most of the starch escaping fermentation would be digested in the small intestine or fermented in the large intestine.
openaire +2 more sources
Starch Digestion and Applications of Slowly Available Starch
2018Frequent high postprandial glucose concentrations could be a risk factor for the development of type 2 diabetes and/or cardiovascular disease. Starchy products can play a role in the prevention of these hyperglycemic events, if starch-derived glucose is released into the circulation in a more slow and attenuated manner (slowly available starch).
Priebe, Marion G. +3 more
openaire +1 more source