Journal Article10.1016/J.FOODHYD.2016.01.004
Digestibility and structural changes of waxy rice starch during the fermentation process for waxy rice vinasse
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TL;DR: In this paper, the fermentation time of waxy rice vinasse was investigated, and the relationship between fermentation time and starch structure and digestibility relationships was revealed, and it was found that the W rice starch digestibility from the fermented W rice was changed significantly during the fermentation.
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About: This article is published in Food Hydrocolloids. The article was published on 01 Jun 2016. The article focuses on the topics: Starch & Resistant starch.
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Citations
Microstructure, gelatinization and pasting properties of rice starch under acid and heat treatments.
Qianqian Jin,Xiaojuan Xu +1 more
TL;DR: This study provides a structure-property correlation for acid-heat treated rice starch, giving scientific basis for the application of starch in food industry.
57
Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization
TL;DR: In this paper, field peas were subjected to soaking (SY), germination (SGY), fermentation (SFY), fermentation and pasteurization (SFPY), combined germination and fermentation (SGFY), as well as SGFY upon pasteurisation (SGFPY).
57
Digestibility and structure changes of rice starch following co-fermentation of yeast and Lactobacillus strains.
TL;DR: In this paper, the effects of microorganism fermentation with different amount of starter cultures on multi-scale structures and digestibility of rice starch were investigated, and it was shown that the amount of Starter cultures significantly affected structures and properties of fermented rice starch.
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Starch digestion in the upper gastrointestinal tract of humans
TL;DR: In this article, the authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract.
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Influence of moisture and amylose on the physicochemical properties of rice starch during heat treatment.
TL;DR: The results indicated that 30% of MC separates effects of heat treatment of starch, where low MC (≤30%) and high amylose lowers digestibility, which is beneficial for diabetics, while high MC (>30%) promotes solubility and transparency.
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