Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review
出版年份 2017 全文链接
标题
Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 1, Pages 50-60
出版商
Wiley
发表日期
2017-09-08
DOI
10.1111/ijfs.13552
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents
- (2017) Sathaporn Srichuwong et al. FOOD CHEMISTRY
- Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics
- (2017) Gianluca Giuberti et al. JOURNAL OF CEREAL SCIENCE
- In VitroStarch Digestibility of Commercial Gluten-Free Pasta: The Role of Ingredients and Origin
- (2017) Alessandra Marti et al. JOURNAL OF FOOD SCIENCE
- Influence of Extrusion Cooking onIn VitroDigestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)
- (2017) Manoela Estefânea Boff Zortéa-Guidolin et al. JOURNAL OF FOOD SCIENCE
- Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products
- (2017) Martina Foschia et al. Annual Review of Food Science and Technology
- Celiac disease: a clinical review
- (2017) Badr Al-Bawardy et al. Abdominal Radiology
- Effect on in vitro starch digestibility of Mexican blue maize anthocyanins
- (2016) Gustavo A. Camelo-Méndez et al. FOOD CHEMISTRY
- Cereal processing and glycaemic response
- (2016) Peter A. Sopade INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Can different types of resistant starch influence the in vitro starch digestion of gluten free breads?
- (2016) Gianluca Giuberti et al. JOURNAL OF CEREAL SCIENCE
- Starch and starch derivatives in gluten-free systems – A review
- (2016) Mariusz Witczak et al. JOURNAL OF CEREAL SCIENCE
- Gluten-free starch noodles from sweet potato with reduced starch digestibility and enhanced protein content
- (2016) Renjusha Menon et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta
- (2016) Natalia Rosa-Sibakov et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Isolation, composition, and physicochemical properties of starch from legumes: A review
- (2016) Idrees Ahmed Wani et al. STARCH-STARKE
- Exploitation of Common Bean Flours with Low Antinutrient Content for Making Nutritionally Enhanced Biscuits
- (2016) Francesca Sparvoli et al. Frontiers in Plant Science
- Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
- (2016) Karima Laleg et al. PLoS One
- Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia
- (2015) Jason H. Y. Wu et al. BRITISH JOURNAL OF NUTRITION
- Physical and chemical modification of starches: A review
- (2015) Zia-ud-Din et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Cooking quality and starch digestibility of gluten free pasta using new bean flour
- (2015) Gianluca Giuberti et al. FOOD CHEMISTRY
- Nutritional aspects of gluten-free products
- (2015) Nicoletta Pellegrini et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of extrusion on morphology, structural, functional properties and in vitro digestibility of corn, field pea and kidney bean starches
- (2015) Shagun Sharma et al. STARCH-STARKE
- In vitro starch digestibility and quality attributes of gluten free ‘tagliatelle’ prepared with teff flour and increasing levels of a new developed bean cultivar
- (2015) Gianluca Giuberti et al. STARCH-STARKE
- Starch gelatinization and its complexity for analysis
- (2015) Markus Schirmer et al. STARCH-STARKE
- Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review
- (2014) John H. Dupuis et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Non-Celiac Gluten Sensitivity: Literature Review
- (2014) Pasquale Mansueto et al. JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
- Resistant starch in food: a review
- (2014) Pinky Raigond et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- A review of the nutritional value of legumes and their effects on obesity and its related co-morbidities
- (2014) C. J. Rebello et al. Obesity Reviews
- Factors affecting starch utilization in large animal food production system: A review
- (2014) Gianluca Giuberti et al. STARCH-STARKE
- Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads
- (2014) Anika Wolter et al. Food & Function
- Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients
- (2014) Carmela Lamacchia et al. Nutrients
- Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties
- (2013) Esther de la Hera et al. CARBOHYDRATE POLYMERS
- Effect of water content and flour particle size on gluten-free bread quality and digestibility
- (2013) Esther de la Hera et al. FOOD CHEMISTRY
- In vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread
- (2013) Anika Wolter et al. JOURNAL OF CEREAL SCIENCE
- Dietary Glycemic Index: Health Implications
- (2013) Jennie Brand-Miller et al. JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
- Body mass index and the risk of obesity in coeliac disease treated with the gluten-free diet
- (2012) T. A. Kabbani et al. ALIMENTARY PHARMACOLOGY & THERAPEUTICS
- Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread
- (2012) Rafał Ziobro et al. FOOD HYDROCOLLOIDS
- Properties and qualities of rice flours and gluten-free cupcakes made with higher-yield rice varieties in Korea
- (2012) Sun Jin Park et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Celiac disease: Prevalence, diagnosis, pathogenesis and treatment
- (2012) Naiyana Gujral WORLD JOURNAL OF GASTROENTEROLOGY
- A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects
- (2011) Elinor Hallström et al. Food & Nutrition Research
- Digestion of starch: In vivo and in vitro kinetic models used to characterise oligosaccharide or glucose release
- (2010) Anthony C. Dona et al. CARBOHYDRATE POLYMERS
- The Impact of Heat-Moisture Treatment on Molecular Structures and Properties of Starches Isolated from Different Botanical Sources
- (2010) Ratnajothi Hoover CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Resistant starch as functional ingredient: A review
- (2010) E. Fuentes-Zaragoza et al. FOOD RESEARCH INTERNATIONAL
- Gluten-free bread formulated withProsopis ruscifolia(vinal) seed and corn flours
- (2010) C. Bernardi et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties
- (2010) G. Deepa et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Slowly Digestible Starch: Concept, Mechanism, and Proposed Extended Glycemic Index
- (2009) Genyi Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Sourdough and cereal fermentation in a nutritional perspective
- (2009) Kaisa Poutanen et al. FOOD MICROBIOLOGY
- Minor components of pulses and their potential impact on human health
- (2009) Rocio Campos-Vega et al. FOOD RESEARCH INTERNATIONAL
- Quality of gluten-free supplemented cakes and biscuits
- (2009) Halina Gambuś et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Nutritive value and chemical composition of pseudocereals as gluten-free ingredients
- (2009) L. Alvarez-Jubete et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Kinetics of starch digestion in sorghum as affected by particle size
- (2009) K. Mahasukhonthachat et al. JOURNAL OF FOOD ENGINEERING
- Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors
- (2009) R.Y. Khattab et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Starch digestibility in food matrix: a review
- (2009) Jaspreet Singh et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between resistant starch contents and molecular structures
- (2008) Li Li et al. CARBOHYDRATE POLYMERS
- The impact of resistant starch on characteristics of gluten-free dough and bread
- (2008) Jarosław Korus et al. FOOD HYDROCOLLOIDS
- Form and functionality of starch
- (2008) Les Copeland et al. FOOD HYDROCOLLOIDS
- Digestibility of legume starches as influenced by their physical and structural properties
- (2007) Kawaljit Singh Sandhu et al. CARBOHYDRATE POLYMERS
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now