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

In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours

Autor: Ivo Mottin Demiate, Luiz Gustavo Lacerda, Camila Sztoltz Piroski, Alessandro Nogueira, Ana Claudia Bedin

Publikováno v: Brazilian Archives of Biology and Technology, Vol 64, Iss spe (2021)
Brazilian Archives of Biology and Technology v.64 n.spe 2021
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 64, Issue: spe, Article number: e21200693, Published: 09 JUL 2021

Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cae00cac8dc7e3368ca5ef40fbe12750
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132021000200205&tlng=en

Avaliação da digestibilildade e características físico químicas das farinhas de milho e mandioca

Autor: Piroski, Camila Sztoltz

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

Submitted by Angela Maria de Oliveira (amolivei@uepg.br) on 2019-06-18T01:28:22Z No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) Camila Sztoltz Piroski.pdf: 3793192 bytes, checksum: 4bbef49d48f04f5df06a7d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::1a23a38cd65bfb86858be37087ecb2d3
http://tede2.uepg.br/jspui/handle/prefix/2842

Modification and Validation of a Semi-Automated In vitro Method for Predicting the Glycemic Index of Starchy Foods

Autor: El-Fahkhri, Rasem

The glycemic index (GI) can assist with determining the effect of food on blood glucose levels. The Englyst method is commonly used in vitro method to predict the GI, but it does not use food as eaten. The aim of this study was to establish and valid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______453::32b7016b40cf8f6c89feb654d46365bd
https://hdl.handle.net/10214/10151

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