The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles

There is inconsistency between current in vitro digestion methods with regard to accommodation of a (salivary) α-amylase exposure during the oral phase. The effect of a salivary α-amylase pre-exposure on subsequent in vitro starch digestion curve profiles for various foods was investigated. Foods we...

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Detalles Bibliográficos
Autores principales: Woolnough, James W., Bird, Anthony R., Monro, John A., Brennan, Charles S.
Formato: Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2010
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2996734/
https://www.ncbi.nlm.nih.gov/pubmed/21152272
http://dx.doi.org/10.3390/ijms11082780

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2996734/
https://www.ncbi.nlm.nih.gov/pubmed/21152272
http://dx.doi.org/10.3390/ijms11082780

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