Resistant starch levels and in vitro starch digestibility of selected cooked Philippine brown and milled rices varying in apparent amylose content and glycemic index

Resistant starch (RS) content, starch digestibility, and hydrolysis index (HI) were analyzed in vitro for four selected Philippine rice varieties varying in apparent amylose content (AC) and glycemic index (GI), in cooked brown and milled rice forms. Starch digestibility curves were studied in relat...

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Detalles Bibliográficos
Autores principales: Tuaño, Arvin Paul P., Barcellano, Eljezwyne Clomer G., Rodriguez, Myrna S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Articles from the Special Issue ‘Food bioactives in human health and nutrition’ by Matilde D’Arrigo, Daniel Cozzolino and Yasmina Sultanbawa
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991604/
https://www.ncbi.nlm.nih.gov/pubmed/35415630
http://dx.doi.org/10.1016/j.fochms.2021.100010

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991604/
https://www.ncbi.nlm.nih.gov/pubmed/35415630
http://dx.doi.org/10.1016/j.fochms.2021.100010

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