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2009 | 03 | 4 |
Tytuł artykułu

Wplyw izolacji i obrobki termicznej na strawnosc skrobi grochu

Warianty tytułu
EN
The effect of isolation and thermal treatment on the digestibility of the pea starch
Języki publikacji
PL
Abstrakty
PL
EN
Wydawca
-
Rocznik
Tom
03
Numer
4
Opis fizyczny
http://www.npt.up-poznan.net/tom3/zeszyt4/art_131.pdf
Twórcy
autor
  • Szkola Glowna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159 C, 02-776 Warszawa
autor
Bibliografia
  • Buleon A., Colonna P., Planchot V., Ball S., 1998. Starch granules: structure and biosynthesis. Int. J. Biol. Macromol. 23: 85-112.
  • Chavan U.D., Shahidi F., Hoover R.; Perera C., 1999. Characterization of beach pea (Lathyrus maritimus L.) starch. Food Chem. 65: 61-70.
  • Chung H.-J., Liu Q., Hoover R., Warkentin T.D., Vandenberg B., 2008. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food Chem. 111: 316-321.
  • Eerlingen R.C., Delcour J.A., 1995. Formation, analysis, structure and properties of type IH enzyme resistant starch. J. Cereal Sci. 22: 129-138.
  • Englyst H.N., Hudson G.J., 1996. The classification and measurement of dietary carbohydrates. Food Chem. 57: 15-21.
  • Englyst H.N., Kingman S.M., Cummings J.H., 1992. Classification and measurement of nutritionally important starch fractions. Eur. J. Clin. Nutr. 46: 33-50.
  • Escarpa A., GonzAlez M.C., Morales M.D., Saura-Calixto F., 1997. An approach to the influence of nutrients and other food constituents on resistant starch formation. Food Chem. 60, 4: 527-532.
  • Fannon J.E., Hauber R.J., Bemiller J.N., 1992. Surface pores of starch granules. Cereal Chem. 69, 3: 284-288.
  • Galiński G., Gawęcki J., Remiszewski M., 2000. Strawność skrobi natywnych i modyfikowanych. Żywn. Nauka Techn. Jakość 3, 24: 58-68.
  • Gambuś H., Gumul D., 2004. Charakterystyka żeli sporządzonych ze skrobi wyodrębnionej z niedojrzałych zbóż. Acta Sci. Pol. Technol. Aliment. 3, 1: 33-43.
  • Garcia-Alonso A., Jimenez-Escrig A., Martin-Carrón N., Bravo L., Saura-Calixto F., 1999. Assessment of some parameters involved in the gelatinization and retrogradation of starch. Food Chem. 66: 181-187.
  • Goni I., Bravo L., Larrauri J.A., Saura-Calixto F., 1997. Resistant starch in potatoes deep- fried in olive oil. Food Chem. 59: 269-272.
  • Goni I., Garcia-Diz L., Manas E., Saura-Calixto F., 1996. Analysis of resistant starch: a method for foods and food products. Food Chem. 56: 445-449.
  • Hoover R., Ratnayake W.S., 2002. Starch characteristics of black bean, chick pea, lentil, navy bean and pinto bean cultivars grown in Canada. Food Chem. 78: 489-498.
  • Hoover R., Sosulski F.W., 1985. Studies on the functional characteristics and digestibility of starches from Phaseolus vulgaris biotypes. Starch 37: 181-191.
  • Hoover R., Sosulski F.W., 1991. Composition, structure, functionality and chemical modification of legume starches: a review. Can. J. Physiol. Pharmacol. 69: 79-92.
  • Hoover R., Zhou Y., 2003. In vitro and in vivo hydrolysis of legume starches by a-amylase and resistant starch formation in legumes - a review. Carbohydr. Polym. 54: 401-417.
  • Jenkins D.J., Kendall C.W., Augustin L.S., Franceschi S., Hamidi M., Marchie A., Jenkins A.L., Axelson M., 2002. Glycemic index: overview of implications in health and disease. Am. J. Clin. Nutr. 76: 266-273.
  • Lehman U., Robin F., 2007. Slowly digestible starch - its structure and health implications: a review. Trends Food Sci.Technol. 18: 346-355.
  • Marconi E., Ruggeri S., Cappelloni M., Leonardi D., Caenovale E., 2000. Physical, nutrion- al, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking. J. Agric. Food Chem. 48: 5986-5994.
  • Morad M.M., Leung H.K., Hsu D.L., Finney P.L., 1980. Effect of germination on physiochemi- cal and bread-baking properties of yellow pea, lentil and Faba bean flours and starches. Cereal Chem. 57, 6: 390-396.
  • Morrison W.R., Laignelet B., 1983. An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. J. Cereal Sci. 1: 9-20.
  • Muir J.G., 0’Dea K., 1992. Measurement of resistant starch: factors affecting the amount of starch escaping digestion in vitro. Am. J. Clin. Nutr. 56, 1: 123-127.
  • Osario-Diaz P., Bello-Perez L.A., Agama-Acevedo E., Vargas-Torres A., Tovar J., Paderes-Lopez O., 2002. In vitro starch digestibility and resistant starch content of some in- dustrialized commercial beans (Phaseolus vulgaris L.). Food Chem. 78: 333-337.
  • Ratnayake W.S., Hoover R., Shahidi F., Perera C., Jane J., 2001. Composition, molecular structure and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars. Food Chem. 74: 789-202.
  • Rehman Z., Salariya A.M., Zafar S.I., 2001. Effect of processing on available carbohydrate content and starch digestibility of kidney beans (Phaseolus vulgaris L.). Food Chem. 73: 351-355.
  • Rosin P.M., Lajolo F.M., Menezes E.W., 2002. Measurement and characterization of dietary starches. J. Food Comp. Anal. 15: 367-377.
  • Sajilata M.G., Singhal R.S., Kulkarni P.R., 2006. Resistant starch - a review. Comp. Rev. Food Sci. Food Safety 5: 1-17.
  • Sandhu K.S., Lim S.-T., 2008. Digestibility of legume starches as influenced by their physical and structural properties. Carbohydr. Polym. 71: 245-252.
  • Themeier H., Hollmann J., Neese U., Lindhauer M.G., 2005. Structural and morphological factors influencing the quantification of resistant starch ii in starches of different botanical origin. Carbohyd. Polym. 61: 72-79.
  • Tovar J., Melito C., 1996. Steam-cooking and dry heating produce resistant starch in legumes. J. Agric. Food Chem. 44, 9: 2642-2645.
  • Wronkowska M., Juśkiewicz J., Soral-Śmietana M., 2002. Nutritional and physiological effects of native and physically-modified starches of different origin on rats. Pol. J. Food Nutr. Sci. 52: 62-67.
  • Xue Q., Newman R.K., Newman C.W., 1996. Effects of heat treatment of barley starches on in vitro digestibility and glucose responses in rats. Cereal Chem. 73, 5: 588-592.
  • Zhou Y., Hoover R., Liu Q., 2004. Relationship between a-amylase degradation and the structure and physicochemical properties of legume starches. Carbohyd. Polym. 57: 299-231.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-45732074-cca2-4462-8f51-a2a0fa45231d
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