Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study
Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolys...
Gespeichert in:
| Veröffentlicht in: | Journal of food science and technology 2020-04, Vol.57 (4), p.1393-1404 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1404 |
|---|---|
| container_issue | 4 |
| container_start_page | 1393 |
| container_title | Journal of food science and technology |
| container_volume | 57 |
| creator | Fernandes, Jean Michel Madalena, Daniel Alexandre Silva Pinheiro, Ana Cristina Vicente, A. A. |
| description | Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino whiteCw, Carolino brownCb and Carolino Ariete brownCAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.1919.95%, varying in the following order Cb |
| doi_str_mv | 10.1007/s13197-019-04174-x |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7054582</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2370398583</sourcerecordid><originalsourceid>FETCH-LOGICAL-c581t-97526981d1c671591c994262ee0915e54bd70db6bf4f1d54733ac28bd3c56b9c3</originalsourceid><addsrcrecordid>eNqNkstu1DAUhiMEolXpC7BAltiwSfE1tlkgoao3qaISlLXl2M6Mq8QOdjKa6ZoHx0NKuSwQ3vhyvvPb5_ivqpcIniAI-duMCJK8hkjWkCJO6-2T6hBKzmpBIX5a1hDjGiHGDqrjnO9gGQRzgeHz6oBgJGBD2GH17ZM3DvgANn5KEVi_cnnyMbwDehx7b_R-A2IHrj6e31ycfb4Fa52GGPy9s2BMcYom9qCLCaz6nXGDN0XMui2wbnJp8GER0MGCPOlk1mCIaVzHPq6KeF8OZ7t7UT3rdJ_d8cN8VH05P7s9vayvby6uTj9c14YJNNWlONxIgSwyDUdMIiMlxQ12DkrEHKOt5dC2TdvRDllGOSHaYNFaYljTSkOOqveL7ji3g7PGhSnpXo3JDzrtVNRe_RkJfq1WcaM4ZJQJXATePAik-HUunVKDz8b1vQ4uzllhSiThDeb_gRIuIKQYi4K-_gu9i3MKpRN7ChIpmCCFwgtlUsw5ue7x3QiqvSXUYglVLKF-WEJtS9Kr3yt-TPlpgAKQBcglFFYu_br7n7JgyUpG61Elt_Hld0uKwFg1lGBMvgNAX84j</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2370398583</pqid></control><display><type>article</type><title>Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>PubMed Central</source><source>SpringerLink Journals - AutoHoldings</source><creator>Fernandes, Jean Michel ; Madalena, Daniel Alexandre Silva ; Pinheiro, Ana Cristina ; Vicente, A. A.</creator><creatorcontrib>Fernandes, Jean Michel ; Madalena, Daniel Alexandre Silva ; Pinheiro, Ana Cristina ; Vicente, A. A.</creatorcontrib><description>Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino whiteCw, Carolino brownCb and Carolino Ariete brownCAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.1919.95%, varying in the following order Cb<CabCw). During digestion, between 39.43 (for CAb) to 44.48% (for Cb) of starch was hydrolyzed, classifying samples as medium GI foods (61.7369.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions. For all samples, area decrease was higher than 59%, perimeter decrease was higher than 37%, feret diameter decrease was higher than 39% and minimum feret diameter decrease was higher than 32%. This work provides new insights to describe, both qualitatively and quantitatively, the fate of rice during digestion, and allowed establishing a comparative basis for the development of rice-based recipes with a lower GI.
Daniel A. Madalena acknowledge the Foundation for Science and Technology (FCT) for his fellowship (SFRH/BD/129127/2017). This work was supported by Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. The authors would also like to thank the investment project n8 017931 – Development of rice products with low glycemic index- co-funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through Programa Operacional Competitividade e Internacionalizac¸a˜o (COMPETE 2020) (POCI-01- 0247-FEDER-017931).</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-04174-x</identifier><identifier>PMID: 32180635</identifier><language>eng</language><publisher>New Delhi: Springer</publisher><subject>absorption ; Amylose ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Digestion ; Digestion protocols ; Evaluation ; Food ; Food Science ; Glucose ; Glycemic index ; Granular materials ; Hydrolysis ; In vitro digestion ; In vitro methods and tests ; Morphology ; Nutrition ; Original ; Original Article ; recipes ; Rice ; Rice starch hydrolysis ; Rice starch morphology ; Science & Technology ; staple foods ; Starch ; starch granules</subject><ispartof>Journal of food science and technology, 2020-04, Vol.57 (4), p.1393-1404</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Association of Food Scientists & Technologists (India) 2019.</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c581t-97526981d1c671591c994262ee0915e54bd70db6bf4f1d54733ac28bd3c56b9c3</citedby><cites>FETCH-LOGICAL-c581t-97526981d1c671591c994262ee0915e54bd70db6bf4f1d54733ac28bd3c56b9c3</cites><orcidid>0000-0002-8223-3742</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7054582/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7054582/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51297,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32180635$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Fernandes, Jean Michel</creatorcontrib><creatorcontrib>Madalena, Daniel Alexandre Silva</creatorcontrib><creatorcontrib>Pinheiro, Ana Cristina</creatorcontrib><creatorcontrib>Vicente, A. A.</creatorcontrib><title>Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino whiteCw, Carolino brownCb and Carolino Ariete brownCAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.1919.95%, varying in the following order Cb<CabCw). During digestion, between 39.43 (for CAb) to 44.48% (for Cb) of starch was hydrolyzed, classifying samples as medium GI foods (61.7369.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions. For all samples, area decrease was higher than 59%, perimeter decrease was higher than 37%, feret diameter decrease was higher than 39% and minimum feret diameter decrease was higher than 32%. This work provides new insights to describe, both qualitatively and quantitatively, the fate of rice during digestion, and allowed establishing a comparative basis for the development of rice-based recipes with a lower GI.
Daniel A. Madalena acknowledge the Foundation for Science and Technology (FCT) for his fellowship (SFRH/BD/129127/2017). This work was supported by Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. The authors would also like to thank the investment project n8 017931 – Development of rice products with low glycemic index- co-funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through Programa Operacional Competitividade e Internacionalizac¸a˜o (COMPETE 2020) (POCI-01- 0247-FEDER-017931).</description><subject>absorption</subject><subject>Amylose</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Digestion</subject><subject>Digestion protocols</subject><subject>Evaluation</subject><subject>Food</subject><subject>Food Science</subject><subject>Glucose</subject><subject>Glycemic index</subject><subject>Granular materials</subject><subject>Hydrolysis</subject><subject>In vitro digestion</subject><subject>In vitro methods and tests</subject><subject>Morphology</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>recipes</subject><subject>Rice</subject><subject>Rice starch hydrolysis</subject><subject>Rice starch morphology</subject><subject>Science & Technology</subject><subject>staple foods</subject><subject>Starch</subject><subject>starch granules</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNqNkstu1DAUhiMEolXpC7BAltiwSfE1tlkgoao3qaISlLXl2M6Mq8QOdjKa6ZoHx0NKuSwQ3vhyvvPb5_ivqpcIniAI-duMCJK8hkjWkCJO6-2T6hBKzmpBIX5a1hDjGiHGDqrjnO9gGQRzgeHz6oBgJGBD2GH17ZM3DvgANn5KEVi_cnnyMbwDehx7b_R-A2IHrj6e31ycfb4Fa52GGPy9s2BMcYom9qCLCaz6nXGDN0XMui2wbnJp8GER0MGCPOlk1mCIaVzHPq6KeF8OZ7t7UT3rdJ_d8cN8VH05P7s9vayvby6uTj9c14YJNNWlONxIgSwyDUdMIiMlxQ12DkrEHKOt5dC2TdvRDllGOSHaYNFaYljTSkOOqveL7ji3g7PGhSnpXo3JDzrtVNRe_RkJfq1WcaM4ZJQJXATePAik-HUunVKDz8b1vQ4uzllhSiThDeb_gRIuIKQYi4K-_gu9i3MKpRN7ChIpmCCFwgtlUsw5ue7x3QiqvSXUYglVLKF-WEJtS9Kr3yt-TPlpgAKQBcglFFYu_br7n7JgyUpG61Elt_Hld0uKwFg1lGBMvgNAX84j</recordid><startdate>20200401</startdate><enddate>20200401</enddate><creator>Fernandes, Jean Michel</creator><creator>Madalena, Daniel Alexandre Silva</creator><creator>Pinheiro, Ana Cristina</creator><creator>Vicente, A. A.</creator><general>Springer</general><general>Springer India</general><general>Springer Nature B.V</general><scope>RCLKO</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-8223-3742</orcidid></search><sort><creationdate>20200401</creationdate><title>Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study</title><author>Fernandes, Jean Michel ; Madalena, Daniel Alexandre Silva ; Pinheiro, Ana Cristina ; Vicente, A. A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c581t-97526981d1c671591c994262ee0915e54bd70db6bf4f1d54733ac28bd3c56b9c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>absorption</topic><topic>Amylose</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Digestion</topic><topic>Digestion protocols</topic><topic>Evaluation</topic><topic>Food</topic><topic>Food Science</topic><topic>Glucose</topic><topic>Glycemic index</topic><topic>Granular materials</topic><topic>Hydrolysis</topic><topic>In vitro digestion</topic><topic>In vitro methods and tests</topic><topic>Morphology</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>recipes</topic><topic>Rice</topic><topic>Rice starch hydrolysis</topic><topic>Rice starch morphology</topic><topic>Science & Technology</topic><topic>staple foods</topic><topic>Starch</topic><topic>starch granules</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fernandes, Jean Michel</creatorcontrib><creatorcontrib>Madalena, Daniel Alexandre Silva</creatorcontrib><creatorcontrib>Pinheiro, Ana Cristina</creatorcontrib><creatorcontrib>Vicente, A. A.</creatorcontrib><collection>RCAAP open access repository</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</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>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fernandes, Jean Michel</au><au>Madalena, Daniel Alexandre Silva</au><au>Pinheiro, Ana Cristina</au><au>Vicente, A. A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2020-04-01</date><risdate>2020</risdate><volume>57</volume><issue>4</issue><spage>1393</spage><epage>1404</epage><pages>1393-1404</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino whiteCw, Carolino brownCb and Carolino Ariete brownCAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.1919.95%, varying in the following order Cb<CabCw). During digestion, between 39.43 (for CAb) to 44.48% (for Cb) of starch was hydrolyzed, classifying samples as medium GI foods (61.7369.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions. For all samples, area decrease was higher than 59%, perimeter decrease was higher than 37%, feret diameter decrease was higher than 39% and minimum feret diameter decrease was higher than 32%. This work provides new insights to describe, both qualitatively and quantitatively, the fate of rice during digestion, and allowed establishing a comparative basis for the development of rice-based recipes with a lower GI.
Daniel A. Madalena acknowledge the Foundation for Science and Technology (FCT) for his fellowship (SFRH/BD/129127/2017). This work was supported by Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2019 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. The authors would also like to thank the investment project n8 017931 – Development of rice products with low glycemic index- co-funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through Programa Operacional Competitividade e Internacionalizac¸a˜o (COMPETE 2020) (POCI-01- 0247-FEDER-017931).</abstract><cop>New Delhi</cop><pub>Springer</pub><pmid>32180635</pmid><doi>10.1007/s13197-019-04174-x</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-8223-3742</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1155 |
| ispartof | Journal of food science and technology, 2020-04, Vol.57 (4), p.1393-1404 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7054582 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | absorption Amylose Chemistry Chemistry and Materials Science Chemistry/Food Science Digestion Digestion protocols Evaluation Food Food Science Glucose Glycemic index Granular materials Hydrolysis In vitro digestion In vitro methods and tests Morphology Nutrition Original Original Article recipes Rice Rice starch hydrolysis Rice starch morphology Science & Technology staple foods Starch starch granules |
| title | Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-25T23%3A05%3A18IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Rice%20in%20vitro%20digestion:%20application%20of%20INFOGEST%20harmonized%20protocol%20for%20glycemic%20index%20determination%20and%20starch%20morphological%20study&rft.jtitle=Journal%20of%20food%20science%20and%20technology&rft.au=Fernandes,%20Jean%20Michel&rft.date=2020-04-01&rft.volume=57&rft.issue=4&rft.spage=1393&rft.epage=1404&rft.pages=1393-1404&rft.issn=0022-1155&rft.eissn=0975-8402&rft_id=info:doi/10.1007/s13197-019-04174-x&rft_dat=%3Cproquest_pubme%3E2370398583%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2370398583&rft_id=info:pmid/32180635&rfr_iscdi=true |