158 related articles for article (PubMed ID: 22691776)
1. In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.
Pongjanta J; Utaipattanaceep A; Naivikul O; Piyachomkwan K
Malays J Nutr; 2008 Sep; 14(2):199-208. PubMed ID: 22691776
[TBL] [Abstract][Full Text] [Related]
2. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.
Jongsutjarittam N; Charoenrein S
Carbohydr Polym; 2013 Sep; 97(2):306-14. PubMed ID: 23911450
[TBL] [Abstract][Full Text] [Related]
3. Optimisation of resistant starch II and III levels in durum wheat pasta to reduce in vitro digestibility while maintaining processing and sensory characteristics.
Aravind N; Sissons M; Fellows CM; Blazek J; Gilbert EP
Food Chem; 2013 Jan; 136(2):1100-9. PubMed ID: 23122168
[TBL] [Abstract][Full Text] [Related]
4. Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.
Sae-Eaw A; Chompreeda P; Prinyawiwatkul W; Haruthaithanasan V; Suwonsichon T; Saidu JE; Xu Z
J Food Sci; 2007 Mar; 72(2):S92-7. PubMed ID: 17995861
[TBL] [Abstract][Full Text] [Related]
5. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).
Singh M; Byars JA; Liu SX
J Food Sci; 2015 Jun; 80(6):E1229-34. PubMed ID: 25922214
[TBL] [Abstract][Full Text] [Related]
6. Slow digestion properties of rice different in resistant starch.
Shu X; Jia L; Ye H; Li C; Wu D
J Agric Food Chem; 2009 Aug; 57(16):7552-9. PubMed ID: 20349922
[TBL] [Abstract][Full Text] [Related]
7. Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis.
Asare EK; Jaiswal S; Maley J; Båga M; Sammynaiken R; Rossnagel BG; Chibbar RN
J Agric Food Chem; 2011 May; 59(9):4743-54. PubMed ID: 21462932
[TBL] [Abstract][Full Text] [Related]
8. In vitro starch digestibility changes during storage of maize flour tortillas.
Agama-Acevedo E; Rendón-Villalobos R; Tovar J; Paredes-López O; Islas-Hernández JJ; Bello-Pérez LA
Nahrung; 2004 Feb; 48(1):38-42. PubMed ID: 15053349
[TBL] [Abstract][Full Text] [Related]
9. Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch.
Tsatsaragkou K; Papantoniou M; Mandala I
J Food Sci; 2015 Feb; 80(2):E341-8. PubMed ID: 25604540
[TBL] [Abstract][Full Text] [Related]
10. Structural characterization of rice starch in rice cake modified by Thermus scotoductus 4-alpha-glucanotransferase (TS alpha GTase).
Seo NS; Roh SA; Auh JH; Park JH; Kim YR; Park KH
J Food Sci; 2007 Aug; 72(6):C331-6. PubMed ID: 17995674
[TBL] [Abstract][Full Text] [Related]
11. Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality.
Sahnoun M; Ismail N; Kammoun R
J Food Sci Technol; 2016 Jan; 53(1):481-90. PubMed ID: 26787967
[TBL] [Abstract][Full Text] [Related]
12. Effects of β-amylolysis on the resistant starch formation of debranched corn starches.
Luckett CR; Wang YJ
J Agric Food Chem; 2012 May; 60(18):4751-7. PubMed ID: 22524584
[TBL] [Abstract][Full Text] [Related]
13. Physico-chemical and functional properties of Resistant starch prepared from red kidney beans (Phaseolus vulgaris.L) starch by enzymatic method.
Reddy CK; Suriya M; Haripriya S
Carbohydr Polym; 2013 Jun; 95(1):220-6. PubMed ID: 23618263
[TBL] [Abstract][Full Text] [Related]
14. Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products.
Chanvrier H; Appelqvist IA; Bird AR; Gilbert E; Htoon A; Li Z; Lillford PJ; Lopez-Rubio A; Morell MK; Topping DL
J Agric Food Chem; 2007 Dec; 55(25):10248-57. PubMed ID: 18001033
[TBL] [Abstract][Full Text] [Related]
15. In vitro digestion rate and estimated glycemic index of oat flours from typical and high β-glucan oat lines.
Kim HJ; White PJ
J Agric Food Chem; 2012 May; 60(20):5237-42. PubMed ID: 22563763
[TBL] [Abstract][Full Text] [Related]
16. Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats.
Brites CM; Trigo MJ; Carrapiço B; Alviña M; Bessa RJ
Nutr Res; 2011 Apr; 31(4):302-8. PubMed ID: 21530804
[TBL] [Abstract][Full Text] [Related]
17. Comparative study of texture of normal and energy reduced sponge cakes.
Baeva MR; Panchev IN; Terzieva VV
Nahrung; 2000 Aug; 44(4):242-6. PubMed ID: 10996897
[TBL] [Abstract][Full Text] [Related]
18. Optimization of butter, xylitol, and high-amylose maize flour on developing a low-sugar cookie.
Song Y; Li X; Zhong Y
Food Sci Nutr; 2019 Nov; 7(11):3414-3424. PubMed ID: 31762994
[TBL] [Abstract][Full Text] [Related]
19. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti.
Gallegos-Infante JA; Bello-Perez LA; Rocha-Guzman NE; Gonzalez-Laredo RF; Avila-Ontiveros M
J Food Sci; 2010 Jun; 75(5):H151-6. PubMed ID: 20629880
[TBL] [Abstract][Full Text] [Related]
20. Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch.
Ortíz-Fernández MP; Castillo-Ruiz O; Velazquez G; Aleman-Castillo SE; Salazar RR; Osorio-Díaz P; Mendez-Montealvo G
Plant Foods Hum Nutr; 2019 Sep; 74(3):446-447. PubMed ID: 31273640
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
