𝔖 Bobbio Scriptorium
✦   LIBER   ✦

In-vitro availability of starch in cereal products

✍ Scribed by Patrice Le François


Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
162 KB
Volume
49
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES


In vitro availability of minerals from o
✍ Krystyna A Skibniewska; Witold Kozirok; Lucja Fornal; Kazimierz Markiewicz 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 183 KB

## Abstract The content of macroelements P, Mg and Ca and microelements Mn, Fe, Zn and Cu was determined in 10 commercially sold oat products made by different technological processes (dehulling, instantinising, extrusion, flaking). Phosphorus was the most prevalent of the macroelements (from 240.8

Effect of processing on potato starch: I
✍ García-Alonso, A. ;Goñi, I. 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 50 KB 👁 2 views

The content of digestible starch (DS) and resistant starch (RS) in processed potatoes was assessed. In addition, the effect of domestic cooking on the in vitro digestibility of starch in this tuber, which may influence the glycaemic response, was studied. Resistant starch in raw potato is high, howe

Changes in available methionine and tryp
✍ Horvati?, Marija; Vedrina-Dragojevi?, Irena 📂 Article 📅 2000 🏛 John Wiley and Sons 🌐 English ⚖ 83 KB

The changes in available methionine and tryptophan contents during industrial production of wheat, rye, barley and oat ¯akes have been investigated. The contents of available methionine and tryptophan were lowered signi®cantly (p = 0.05) under conditions of technological processing. The total decrea

Blockage of available lysine at differen
✍ Fernandez-Artigas, Pilar; Garcia-Villanova, Belen; Guerra-Hernandez, Eduardo 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 63 KB 👁 1 views

Determination of available lysine was used to assess the heat damage produced during the processing of cereals for infant foods. The infant cereals analysed were: wheat, 7 and 8 cereals, rice, rice±corn, rice±corn±soy and oat. Lysine losses during the toasting of ¯ours ranged between 14 and 29%. Rol