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	Provedor de dados CIGR Journal (1) Autor Ogawa, Y. (1) Palavra-chave Cell wall (1) Grain (1) In vitro digestion (1) Japan (1) Slurry (1) Starch (1) Tissue structure (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Ano 2015 (1) País China (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Evaluation of Digestibility of Cooked Rice Grain using in vitro Digestion Technique CIGR Journal Ogawa, Y.. Impact of postharvest and/or food processing (such as flour milling to agricultural and food-resource materials) on the digestibility of foodstuffs was investigated through a simulated gastro-intestinal in vitro digestion technique. The differences among the starch digestibilities of cooked rice grain and slurry were examined. In vitro digestion techniques are commonly applied to starch-based milled materials such as flours used for bread making. However, rice is not usually milled to flour but cooked as a whole for consumption. Therefore, maintaining an intact structure of cooked grain during in vitro digestion is very important to evaluate its starch digestibility. Two hundred grams of polished rice grain were cooked using electric rice cooker with 300... Tipo: Info:eu-repo/semantics/article Palavras-chave: Grain; Slurry; Tissue structure; Cell wall; Starch; In vitro digestion; Japan. Ano: 2015 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3139 Registros recuperados: 1 Primeira ... 1 ... Última

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