Effect of food processing treatments on generation of resistant starch
The resistant starch (RS) contents of rice and waxy amaranth starch subjected to processing treatments like cooking by boiling, pressure cooking, roasting, extrusion cooking, frying and drum drying have been reported. Compared to the contents in the native starch, when expressed on dry wt basis, in...
Gespeichert in:
| Veröffentlicht in: | International journal of food sciences and nutrition 1997-07, Vol.48 (4), p.257-260 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 260 |
|---|---|
| container_issue | 4 |
| container_start_page | 257 |
| container_title | International journal of food sciences and nutrition |
| container_volume | 48 |
| creator | Parchure, A. A. Kulkarni, P. R. |
| description | The resistant starch (RS) contents of rice and waxy amaranth starch subjected to processing treatments like cooking by boiling, pressure cooking, roasting, extrusion cooking, frying and drum drying have been reported. Compared to the contents in the native starch, when expressed on dry wt basis, in both cases, cooking by boiling and pressure cooking resulted in increase in RS content whereas all other processing treatments resulted in a decrease in RS contents. |
| doi_str_mv | 10.3109/09637489709028570 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_crossref_primary_10_3109_09637489709028570</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>79366790</sourcerecordid><originalsourceid>FETCH-LOGICAL-c457t-7107d21b6e9161bcf6b2bf6477654592ed44227b6354ac742aa31d08e31cc0653</originalsourceid><addsrcrecordid>eNp9kE9LHTEUxUNR9Gn7AbooDFK6G82_yZ1QNyLaCoKbdj1kMje-kZnEJnmI39483tOipW5uLpzfuZwcQj4zeiwY1SdUKwGy1UA15W0D9ANZMKmaWkhod8hirdcFUPvkIKU7SilrAPbInhZSS8kX5PLCObS5Cq5yIQzVfQwWUxr9bZUjmjyjz6kKvrpFj9HksayFjZjGlI3PVZnRLj-SXWemhJ-27yH5fXnx6_xnfX3z4-r87Lq2soFcA6MwcNYr1Eyx3jrV894pCaAa2WiOQwnFoVeikcaC5MYINtAWBbOWqkYckm-buyXnnxWm3M1jsjhNxmNYpQ60UAo0LeDRG_AurKIv2TrOlGxbBWuIbSAbQ0oRXXcfx9nEx47Rbl1w90_BxfNle3jVzzi8OLaNFv3rVjfJmslF4-2YXjAOrQTWFux0g43ehTibhxCnocvmcQrx2SPeS_H9lX2JZspLayL-_ef_3U_0FKZw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>216488670</pqid></control><display><type>article</type><title>Effect of food processing treatments on generation of resistant starch</title><source>MEDLINE</source><source>Taylor & Francis Journals Complete</source><creator>Parchure, A. A. ; Kulkarni, P. R.</creator><creatorcontrib>Parchure, A. A. ; Kulkarni, P. R.</creatorcontrib><description>The resistant starch (RS) contents of rice and waxy amaranth starch subjected to processing treatments like cooking by boiling, pressure cooking, roasting, extrusion cooking, frying and drum drying have been reported. Compared to the contents in the native starch, when expressed on dry wt basis, in both cases, cooking by boiling and pressure cooking resulted in increase in RS content whereas all other processing treatments resulted in a decrease in RS contents.</description><identifier>ISSN: 0963-7486</identifier><identifier>EISSN: 1465-3478</identifier><identifier>DOI: 10.3109/09637489709028570</identifier><identifier>PMID: 9349442</identifier><language>eng</language><publisher>Basingstoke: Informa UK Ltd</publisher><subject>Amaranthus ; Biological and medical sciences ; Cereal and baking product industries ; Cooking ; Dietary Carbohydrates - analysis ; Food Handling ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; Hot Temperature ; Nutrition ; Oryza - chemistry ; Plants - chemistry ; Rice</subject><ispartof>International journal of food sciences and nutrition, 1997-07, Vol.48 (4), p.257-260</ispartof><rights>1997 Informa UK Ltd All rights reserved: reproduction in whole or part not permitted 1997</rights><rights>1997 INIST-CNRS</rights><rights>Copyright Carfax Publishing Company Jul 1997</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c457t-7107d21b6e9161bcf6b2bf6477654592ed44227b6354ac742aa31d08e31cc0653</citedby><cites>FETCH-LOGICAL-c457t-7107d21b6e9161bcf6b2bf6477654592ed44227b6354ac742aa31d08e31cc0653</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.tandfonline.com/doi/pdf/10.3109/09637489709028570$$EPDF$$P50$$Ginformahealthcare$$H</linktopdf><linktohtml>$$Uhttps://www.tandfonline.com/doi/full/10.3109/09637489709028570$$EHTML$$P50$$Ginformahealthcare$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,59647,60436,61221,61402</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2784718$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9349442$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Parchure, A. A.</creatorcontrib><creatorcontrib>Kulkarni, P. R.</creatorcontrib><title>Effect of food processing treatments on generation of resistant starch</title><title>International journal of food sciences and nutrition</title><addtitle>Int J Food Sci Nutr</addtitle><description>The resistant starch (RS) contents of rice and waxy amaranth starch subjected to processing treatments like cooking by boiling, pressure cooking, roasting, extrusion cooking, frying and drum drying have been reported. Compared to the contents in the native starch, when expressed on dry wt basis, in both cases, cooking by boiling and pressure cooking resulted in increase in RS content whereas all other processing treatments resulted in a decrease in RS contents.</description><subject>Amaranthus</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Cooking</subject><subject>Dietary Carbohydrates - analysis</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hot Temperature</subject><subject>Nutrition</subject><subject>Oryza - chemistry</subject><subject>Plants - chemistry</subject><subject>Rice</subject><issn>0963-7486</issn><issn>1465-3478</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp9kE9LHTEUxUNR9Gn7AbooDFK6G82_yZ1QNyLaCoKbdj1kMje-kZnEJnmI39483tOipW5uLpzfuZwcQj4zeiwY1SdUKwGy1UA15W0D9ANZMKmaWkhod8hirdcFUPvkIKU7SilrAPbInhZSS8kX5PLCObS5Cq5yIQzVfQwWUxr9bZUjmjyjz6kKvrpFj9HksayFjZjGlI3PVZnRLj-SXWemhJ-27yH5fXnx6_xnfX3z4-r87Lq2soFcA6MwcNYr1Eyx3jrV894pCaAa2WiOQwnFoVeikcaC5MYINtAWBbOWqkYckm-buyXnnxWm3M1jsjhNxmNYpQ60UAo0LeDRG_AurKIv2TrOlGxbBWuIbSAbQ0oRXXcfx9nEx47Rbl1w90_BxfNle3jVzzi8OLaNFv3rVjfJmslF4-2YXjAOrQTWFux0g43ehTibhxCnocvmcQrx2SPeS_H9lX2JZspLayL-_ef_3U_0FKZw</recordid><startdate>19970701</startdate><enddate>19970701</enddate><creator>Parchure, A. A.</creator><creator>Kulkarni, P. R.</creator><general>Informa UK Ltd</general><general>Taylor & Francis</general><general>Nature Publishing</general><general>Taylor & Francis Ltd</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7T7</scope><scope>7TS</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2P</scope><scope>MBDVC</scope><scope>P64</scope><scope>PADUT</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope></search><sort><creationdate>19970701</creationdate><title>Effect of food processing treatments on generation of resistant starch</title><author>Parchure, A. A. ; Kulkarni, P. R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c457t-7107d21b6e9161bcf6b2bf6477654592ed44227b6354ac742aa31d08e31cc0653</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>Amaranthus</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Cooking</topic><topic>Dietary Carbohydrates - analysis</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hot Temperature</topic><topic>Nutrition</topic><topic>Oryza - chemistry</topic><topic>Plants - chemistry</topic><topic>Rice</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Parchure, A. A.</creatorcontrib><creatorcontrib>Kulkarni, P. R.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Physical Education Index</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Research Library (Corporate)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Research Library China</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food sciences and nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Parchure, A. A.</au><au>Kulkarni, P. R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of food processing treatments on generation of resistant starch</atitle><jtitle>International journal of food sciences and nutrition</jtitle><addtitle>Int J Food Sci Nutr</addtitle><date>1997-07-01</date><risdate>1997</risdate><volume>48</volume><issue>4</issue><spage>257</spage><epage>260</epage><pages>257-260</pages><issn>0963-7486</issn><eissn>1465-3478</eissn><abstract>The resistant starch (RS) contents of rice and waxy amaranth starch subjected to processing treatments like cooking by boiling, pressure cooking, roasting, extrusion cooking, frying and drum drying have been reported. Compared to the contents in the native starch, when expressed on dry wt basis, in both cases, cooking by boiling and pressure cooking resulted in increase in RS content whereas all other processing treatments resulted in a decrease in RS contents.</abstract><cop>Basingstoke</cop><pub>Informa UK Ltd</pub><pmid>9349442</pmid><doi>10.3109/09637489709028570</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0963-7486 |
| ispartof | International journal of food sciences and nutrition, 1997-07, Vol.48 (4), p.257-260 |
| issn | 0963-7486 1465-3478 |
| language | eng |
| recordid | cdi_crossref_primary_10_3109_09637489709028570 |
| source | MEDLINE; Taylor & Francis Journals Complete |
| subjects | Amaranthus Biological and medical sciences Cereal and baking product industries Cooking Dietary Carbohydrates - analysis Food Handling Food industries Food science Fundamental and applied biological sciences. Psychology Hot Temperature Nutrition Oryza - chemistry Plants - chemistry Rice |
| title | Effect of food processing treatments on generation of resistant starch |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T00%3A51%3A07IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20food%20processing%20treatments%20on%20generation%20of%20resistant%20starch&rft.jtitle=International%20journal%20of%20food%20sciences%20and%20nutrition&rft.au=Parchure,%20A.%20A.&rft.date=1997-07-01&rft.volume=48&rft.issue=4&rft.spage=257&rft.epage=260&rft.pages=257-260&rft.issn=0963-7486&rft.eissn=1465-3478&rft_id=info:doi/10.3109/09637489709028570&rft_dat=%3Cproquest_cross%3E79366790%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=216488670&rft_id=info:pmid/9349442&rfr_iscdi=true |