✦ LIBER ✦

Comparison of morphological changes and in vitro starch digestibility of rice cooked by microwave and conductive heating

✍ Scribed by Li, Jiangtao; Han, Wenfang; Xu, Jindong; Xiong, Shanbai; Zhao, Siming

Book ID: 121845010
Publisher: John Wiley and Sons
Year: 2014
Tongue: English
Weight: 531 KB
Volume: 66
Category: Article
ISSN: 0038-9056
DOI: 10.1002/star.201300208

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Physicochemical Properties and In Vitro

Physicochemical Properties and In Vitro Starch Digestibility of Cooked Rice from Commercially Available Cultivars in Canada

✍ Chung, Hyun-Jung; Liu, Qiang; Huang, Ruilin; Yin, Yulong; Li, Aike 📂 Article 📅 2010 🏛 AACC International (American Association of Cereal 🌐 English ⚖ 310 KB

Structural Changes of High-Amylose Rice

Structural Changes of High-Amylose Rice Starch Residues following in Vitro and in Vivo Digestion

✍ Man, Jianmin; Yang, Yang; Zhang, Changquan; Zhou, Xinghua; Dong, Ying; Zhang, Fe 📂 Article 📅 2012 🏛 American Chemical Society 🌐 English ⚖ 593 KB

CONDUCTION HEATING of HIGH MOISTURE ROUG

CONDUCTION HEATING of HIGH MOISTURE ROUGH RICE III. CHANGES IN MILLING and COOKING QUALITIES

✍ V.G. REYES JR.; V.K. JINDAL 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 490 KB

Effect of Processing on Rice Starch Dige

Effect of Processing on Rice Starch Digestibility Evaluated by in Vivo and in Vitro Methods

✍ M.C. Casiraghi; F. Brighenti; N. Pellegrini; E. Leopardi; G. Testolin 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 328 KB

Carbohydrate profile and starch digestib

Carbohydrate profile and starch digestibility of newly released high yielding moth bean (Phaselous aconitifoliusJacq.) varieties as affected by microwave heating and pressure cooking

✍ Negi Anju; Pinky Boora; Neelam Khetarpaul 📂 Article 📅 2010 🏛 Springer-Verlag 🌐 English ⚖ 143 KB

Fermentation of rice-bengal gram dhal bl

Fermentation of rice-bengal gram dhal blends with whey: Changes in phytic acid content andin vitro digestibility of starch and protein

✍ Sharma, Anshu ;Khetarpaul, Neelam 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 368 KB 👁 1 views

## Abstract Whey fermentation of various rice and bengal gram dhal blends prepared by mixing them in different proportions at 35 °C for 18 h brought about a significant decline in phytic acid content. Phytic acid content in various blends decreased to the extent of 23 to 36 per cent over the contro