Optimization of Englyst Method for Determination of Starch Digestibility of Japonica Rice Based on AOAC Method

Autor: Man GAO, Jianhui JIA, Xun ZHOU, Chujia ZHANG, Boxin DOU, Ying LIU, Na ZHANG

Publikováno v: Shipin gongye ke-ji, Vol 44, Iss 10, Pp 264-269 (2023)

It is of great significance to study a rapid and accurate method for determining the digestion characteristics of japonica rice starch. Taking japonica rice starch as the research object and the determination results of AOAC method (AOAC Official Met

Externí odkaz: https://doaj.org/article/0cb26d5a27a247c4a9cbd31f21d83872

Determination of Dietary Fiber and Carbohydrate Composition of Foods by a Modified Version of the Englyst Method

Autor: Keith W James, Michael J. Lichon

Publikováno v: Journal of AOAC INTERNATIONAL. 79:54-61

A modified version of the Englyst procedure for determination of dietary fiber and carbohydrate fractions of foods is described. The method is based on hydrolysis of separated fractions and capillary gas chromatographic (GC) analysis of derivatized m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8a8730dac927f99d9fd2b07506fd9e59
https://doi.org/10.1093/jaoac/79.1.54

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Determination of dietary fiber in total diets : a comparison of the aoac and the englyst method

Autor: Deelstra, Hendrik, Van Dael, P., van Cauwenbergh, Rudy, Englyst, H.N., Cummings, J.H.

Publikováno v: 5TH EUROPEAN CONF ON FOOD CHEMISTRY : AGRICULTURE, FOOD CHEMISTRY AND, THE CONSUMER ( EURO FOOD CHEM V ), SEP 27-29, 1989, VERSAILLES, FRANCE
AGRICULTURE, FOOD CHEMISTRY AND THE CONSUMER, VOLS 1 AND 2: THE CONSUMER AND FOOD, ANALYTICAL FOOD CHEMISTRY AND AGRICULTURAL PRODUCTION, BIOTECHNOLOGY AND BIOASSAYS-IMPACT OF TECHNOLOGY ON FOOD QUALITY, FOOD CHEMISTRY AND QUALITY ASSURANCE

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2097::6d8e38f69403b148f23f8e56840d4f62
https://hdl.handle.net/10067/1671750151162165141

Avaliação da digestibilidade in vitro, propriedades estruturais, térmicas e de pasta dos amidos de milho modificados por Heat-moisture treatment (HMT) com adição de ácidos orgânicos

Autor: Barretti, Bárbara Ruivo Válio

Publikováno v: Biblioteca Digital de Teses e Dissertações da UEPG
Universidade Estadual de Ponta Grossa (UEPG)
instacron:UEPG

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::7869d362ae5e5275b359f277ea2aae24
http://tede2.uepg.br/jspui/handle/prefix/3056