182 related articles for article (PubMed ID: 22953889)
1. Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie.
Kawai K; Kawai H; Tomoda Y; Matsusaki K; Hagura Y
Food Chem; 2012 Dec; 135(3):1527-32. PubMed ID: 22953889
[TBL] [Abstract][Full Text] [Related]
2. Temperature-dependent quality characteristics of pre-dehydrated cookies: structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice.
Kawai K; Matsusaki K; Hando K; Hagura Y
Food Chem; 2013 Nov; 141(1):223-8. PubMed ID: 23768351
[TBL] [Abstract][Full Text] [Related]
3. Antifirming effects of starch degrading enzymes in bread crumb.
Goesaert H; Leman P; Bijttebier A; Delcour JA
J Agric Food Chem; 2009 Mar; 57(6):2346-55. PubMed ID: 19239186
[TBL] [Abstract][Full Text] [Related]
4. Chemical composition and starch digestibility in flours from Polish processed legume seeds.
Piecyk M; Wołosiak R; Drużynska B; Worobiej E
Food Chem; 2012 Dec; 135(3):1057-64. PubMed ID: 22953824
[TBL] [Abstract][Full Text] [Related]
5. The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains.
Syahariza ZA; Sar S; Hasjim J; Tizzotti MJ; Gilbert RG
Food Chem; 2013 Jan; 136(2):742-9. PubMed ID: 23122122
[TBL] [Abstract][Full Text] [Related]
6. Model approach to starch functionality in bread making.
Goesaert H; Leman P; Delcour JA
J Agric Food Chem; 2008 Aug; 56(15):6423-31. PubMed ID: 18627169
[TBL] [Abstract][Full Text] [Related]
7. Influence of storage conditions on the structure, thermal behavior, and formation of enzyme-resistant starch in extruded starches.
Chanvrier H; Uthayakumaran S; Appelqvist IA; Gidley MJ; Gilbert EP; López-Rubio A
J Agric Food Chem; 2007 Nov; 55(24):9883-90. PubMed ID: 17960881
[TBL] [Abstract][Full Text] [Related]
8. Effects of sorghum (Sorghum bicolor (L.) Moench) tannins on α-amylase activity and in vitro digestibility of starch in raw and processed flours.
Mkandawire NL; Kaufman RC; Bean SR; Weller CL; Jackson DS; Rose DJ
J Agric Food Chem; 2013 May; 61(18):4448-54. PubMed ID: 23581620
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Effects of amylose and amylopectin fine structure on sugar-snap cookie dough rheology and cookie quality.
Zhang Z; Fan X; Yang X; Li C; Gilbert RG; Li E
Carbohydr Polym; 2020 Aug; 241():116371. PubMed ID: 32507168
[TBL] [Abstract][Full Text] [Related]
11. Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.
Collar C; Jiménez T; Conte P; Piga A
Carbohydr Polym; 2015 May; 122():169-79. PubMed ID: 25817656
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the baking-induced changes in starch molecular and crystalline structures in sugar-snap cookies.
Zhang Z; Fan X; Ma H; Li C; Li E; Gilbert RG
Carbohydr Polym; 2021 Mar; 256():117518. PubMed ID: 33483039
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
Kweon M; Slade L; Levine H; Gannon D
Crit Rev Food Sci Nutr; 2014; 54(1):115-38. PubMed ID: 24188236
[TBL] [Abstract][Full Text] [Related]
15. A study on starch profile of rajma bean (Phaseolus vulgaris) incorporated noodle dough and its functional characteristics.
Bharath Kumar S; Prabhasankar P
Food Chem; 2015 Aug; 180():124-132. PubMed ID: 25766809
[TBL] [Abstract][Full Text] [Related]
16. Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain
Nivelle MA; Remmerie E; Bosmans GM; Vrinten P; Nakamura T; Delcour JA
Food Chem; 2019 Oct; 295():110-119. PubMed ID: 31174739
[TBL] [Abstract][Full Text] [Related]
17. Sugar-snap cookie dough setting: the impact of sucrose on gluten functionality.
Pareyt B; Brijs K; Delcour JA
J Agric Food Chem; 2009 Sep; 57(17):7814-8. PubMed ID: 19663483
[TBL] [Abstract][Full Text] [Related]
18. Effect of multiple freezing/thawing cycles on the structural and functional properties of waxy rice starch.
Tao H; Yan J; Zhao J; Tian Y; Jin Z; Xu X
PLoS One; 2015; 10(5):e0127138. PubMed ID: 26018506
[TBL] [Abstract][Full Text] [Related]
19. Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach.
Mulargia LI; Lemmens E; Korompokis K; Reyniers S; Gebruers K; Goos P; Gamboa Carlosama NA; Wouters AGB; Delcour JA
Food Chem; 2024 Mar; 435():137601. PubMed ID: 37776657
[TBL] [Abstract][Full Text] [Related]
20. Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility.
Barros F; Awika JM; Rooney LW
J Agric Food Chem; 2012 Nov; 60(46):11609-17. PubMed ID: 23126482
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]