Reducing starch digestibility using a domestic rice cooking method: Structural changes in starch during cooking

被引：0
|
作者：
Lin, Quanquan [1 ,2 ,3 ]
Wang, Xin [3 ,4 ]
Huang, Min [3 ,4 ]
Ren, Gerui [3 ,4 ]
Chen, Xiyan [2 ]
Li, Liang [1 ]
Lv, Ting [2 ]
Xie, Hujun [3 ,4 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin,150030, China
[2] Zhejiang Tianxi Kitchen Appliance Co., Ltd, Lishui,321404, China
[3] School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou,310018, China
[4] Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou,310018, China
来源：
International Journal of Biological Macromolecules | / 282卷
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
136986
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [1] Reducing starch digestibility using a domestic rice cooking method: Structural changes in starch during cooking
    Lin, Quanquan
    Wang, Xin
    Huang, Min
    Ren, Gerui
    Chen, Xiyan
    Li, Liang
    Lv, Ting
    Xie, Hujun
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 282
  • [2] In vitro starch digestibility of rice flour is not affected by method of cooking
    Wang, Shujun
    Li, Peiyan
    Zhang, Teng
    Yu, Jinglin
    Wang, Shuo
    Copeland, Les
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 84 : 536 - 543
  • [3] Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking
    Wang, Lili
    Zhao, Siming
    Kong, Jinxi
    Li, Nannan
    Qiao, Dongling
    Zhang, Binjia
    Xu, Yan
    Jia, Caihua
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 155 : 226 - 232
  • [4] Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method
    Fu, Tiantian
    Niu, Liya
    Li, Yun
    Li, Dongming
    Xiao, Jianhui
    FOOD & FUNCTION, 2020, 11 (11) : 9881 - 9891
  • [5] Impact of the degree of cooking on starch digestibility of rice - An in vitro study
    Tamura, Masatsugu
    Singh, Jaspreet
    Kaur, Lovedeep
    Ogawa, Yukiharu
    FOOD CHEMISTRY, 2016, 191 : 98 - 104
  • [6] MICROSCOPY OF RICE STARCH GRANULES DURING COOKING
    RANI, MRS
    BHATTACHARYA, KR
    STARCH-STARKE, 1995, 47 (09): : 334 - 337
  • [7] Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains
    Luís Fernando POLESI
    Manoel Divino da MATTA JUNIOR
    Silene Bruder Silveira SARMENTO
    Solange Guidolin CANNIATTI-BRAZACA
    Rice Science, 2017, (01) : 48 - 55
  • [8] Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains
    Polesi, Luis Fernando
    da Matta Junior, Manoel Divino
    Silveira Sarmento, Silene Bruder
    Canniatti-Brazaca, Solange Guidolin
    RICE SCIENCE, 2017, 24 (01) : 48 - 55
  • [9] Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains
    Lus Fernando POLESI
    Manoel Divino da MATTA JUNIOR
    Silene Bruder Silveira SARMENTO
    Solange Guidolin CANNIATTIBRAZACA
    Rice Science, 2017, 24 (01) : 48 - 55
  • [10] Comparison between microwave-cooking and steam-cooking on starch properties and in vitro starch digestibility of cooked pigmented rice
    Thuengtung, Sukanya
    Matsushita, Yoshitaka
    Ogawa, Yukiharu
    JOURNAL OF FOOD PROCESS ENGINEERING, 2019, 42 (06)
12345