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Acta Alimentaria
Authors: T. Gelencsér, R. Juhász, M. Hódsági, Sz. Gergely, and A. Salgó

370 A.O.A.C./A.A.C.C. (2004): Resistant starch assay procedure . No. 2002.02/32-40 Englyst, H.N., Kingman, S.M. & Cummings, J.H. (1992

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Preparation ofwheat resistant starch

Treatment of gels and DSC characterization

Journal of Thermal Analysis and Calorimetry
Authors: L. Wasserman, M. Signorelli, A. Schiraldi, V. Yuryev, G. Boggini, S. Bertini, and D. Fessas

Abstract  

A suitable thermal treatment of gels of various starch varieties was assessed to achieve the formation of resistant starch (i.e. amylose crystals). On the basis of DSC data, the yield of amylose crystals and their thermal stability did not seem correlated with the amylose content of the starch. This last parameter may not therefore be referred to as the only factor that defines a resistant starch promising starch variety.

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Acta Alimentaria
Authors: M. Hódsági, Á. Jámbor, E. Juhász, S. Gergely, T. Gelencsér, and A. Salgó

Foss NIRSystems (2000): Vision® Manual: Theory, Part No. NR-2194, pp 3–14. Gelencsér, T. (2009): Comparative study of resistant starches and investigations of their application in starch

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2000 A.A.C.C. (2002): Resistant starch in starch samples and plant materials . AACC Inc., St. Paul, Minnesota, Method 32

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( 2002 ): Resistant starch in starch samples and plant materials . AACC Inc. , St. Paul, Minnesota , Method 32-40.01 AOAC ( 1996 ): Starch (total) in cereal products . Official method 996.11 AOAC Inc

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Acta Alimentaria
Authors: L. Hernández Rodríguez, D. Afonso Morales, E.M. Rodríguez-Rodríguez, and C. Díaz Romero

resistant starch formation and glycaemic indices . J. Cereal Sci. , 28 , 71 – 80 . Andersson , A.A.M. , Andersson , R. , Piironen , V. , Lampi , A

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. & Pomeranz, Y. (1991): Enzyme-resistant starch. IV Effect of complexing lipids. Cereal Chem. , 68 , 537–542. Pomeranz Y. Enzyme-resistant starch. IV Effect of complexing lipids

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46 112 129 Björck, I., Nyman, M., Pedersen, B., Siljeström, M., Asp, N-G. & Eggum, B. O. (1987): Formation of enzyme resistant starch during

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Acta Alimentaria
Authors: A. Harasztos, G. Balázs, P.N. Csőke, S. D’Amico, R. Schönlechner, and S. Tömösközi

. Cereal Sci. , 56 , 610 – 614 . Fu , L. , Tian , J. , Sun , C. & Li , C. ( 2008 ): RVA and farinograph properties study on blends of resistant

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: Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea, and lentil starches . Carbohyd. Polym. , 75 , 436 – 447

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