Biology Reference
In-Depth Information
Bao, J., Ao, Z., & Jane, J. L. (2005). Characterization of physical properties of flour and starch
obtained from gamma-irradiated white rice. Starch , 57 , 480-487.
Barrios, E. P., Newson, D. W., & Miller, J. C. (1963). Some factors influencing the culinary
quality of Irish potatoes. II. Physical characters. American Potato Journal , 40 , 200-206.
Berg, T., Singh, J., Hardacre, A., & Boland, M. J. (2012). The role of cotyledon cell
structure during in vitro digestion of starch in navy beans. Carbohydrate Polymers , 87 ,
1678-1688.
Bj¨ rck, I. (1996). Starch: Nutritional aspects. In A. C. Eliasson (Ed.), Carbohydrate in foods
(pp. 505-553). Sweden: Lund University.
Boivin, M., Flourie, B., Rizza, R. A., Go, V. L., & DiMagno, E. P. (1988). Gastrointestinal
and metabolic effects of amylase inhibition in diabetics. Gastroenterology , 94 , 387-394.
Bordoloi, A., Kaur, L., & Singh, J. (2012). Parenchyma cell microstructure and textural
characteristics of raw and cooked potatoes. Food Chemistry , 133 , 1092-1100.
Bordoloi, A., Singh, J., & Kaur, L. (2012). In vitro digestibility of starch in cooked potatoes as
affected by guar gum: Microstructural and rheological characteristics. Food Chemistry ,
133 , 1206-1213.
Bravo, L., Siddhuraju, P., & Saura-Calixto, F. (1998). Effect of various processing methods
on the in vitro starch digestibility and resistant starch content of Indian pulses. Journal of
Agricultural and Food Chemistry , 46 , 4667-4674.
Brennan, C. S., Blake, D. E., Ellis, P. R., & Schofield, J. D. (1996). Effects of guar
galactomannan on wheat bread microstructure and on the in vitro and in vivo digestibility
of starch in bread. Journal of Cereal Science , 24 , 151-160.
Capriles, V. D., Coelho, K. D., Guerra-Matias, A. C., & Areas, J. A. G. (2008). Effects of
processing methods on amaranth starch digestibility and predicted GI. Journal of Food
Science , 73 , H160-H164.
Carpita, N. C., &Gibeaut, D. M. (1993). Structural models of primary-cell walls in flowering
plants—Consistency of molecular-structure with the physical-properties of the walls
during growth. The Plant Journal , 3 , 1-30.
Chaisawang, M., & Suphantharika, M. (2005). Effects of guar gum and xanthan gum addi-
tions on physical and rheological properties of cationic tapioca starch. Carbohydrate Poly-
mers , 61 , 288-295.
Chanda, S. V. (2005). Evaluation of effectiveness of the methods for isolation of cell wall
polysaccharides during cell elongation in Phaseolus vulgaris seedlings. Acta Physiologiae
Plantarum , 27 , 371-378.
Cherbut, C., Albina, E., Champ, M., Doublier, J. L., & Lecannu, G. (1990). Action of guar
gum on viscosity of digestive contents and on gastrointestinal motor function in pigs.
Digestion , 4 , 205-213.
Choi, S. J., Woo, H. D., Ko, S. H., &Moon, T. W. (2008). Confocal scanning laser micros-
copy to investigate the effect of sodium bisulfite on in vitro digestibility of waxy sorghum
flour. Cereal Chemistry , 85 , 65-69.
Chung, H.-J., & Liu, Q. (2009). Effect of gamma irradiation on molecular structure and
physicochemical properties of corn starch. Journal of Food Science , 74 , C353-C361.
Crowe, T. C., Seligman, S. A., & Copeland, L. (2000). Inhibition of enzymic digestion of
amylose by free fatty acids in vitro contributes to resistant starch formation. Journal of Nutri-
tion , 130 , 2006-2008.
Cummings, J. H., Roberfroid, M. B., & Members of the Paris Carbohydrate Group, (1997).
A new look at dietary carbohydrates: Chemistry, physiology and health. European Journal
of Clinical Nutrition , 51 , 417-423.
Dartois, A., Singh, J., Kaur, L., & Singh, H. (2010). The influence of guar gum on the in vitro
starch digestibility—Rheological and microstructural characteristics. Food Biophysics , 5 ,
149-160.
Daussant, J., Mosse, J., & Vaughan, J. G. (1983). Seed proteins. London: Academic press.
 
Search WWH ::




Custom Search