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抗性淀粉:一种潜在的功能食物成分 被引量:6

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作者 石劢 徐贵发
出处 《预防医学论坛》 2005年第1期70-72,共3页 Preventive Medicine Tribune
基金 中国营养学会营养科研基金项目
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  • 1[1] BERRY C S. Resistant starch: formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre[J]. J Cereal Sci,1986:4:301~314.
  • 2[2] KUGIMIYA M, DONOVAN J W. Calorimetric determination of the amylose content of starches based on formation and melting of the amylose-lysolectithin complex[J]. J food Sci, 1981,46:765~777.
  • 3[3] BILIADERIS C G, PAGE C M, SLADE L. Thermal behavior of amylose-lipid complex[J].Carbohydr Polym, 1985,5:367~389.
  • 4[4] BJORCK I, NYMAN M, PEDERSEN B. Formation of enzyme resistant starch during autoclaving of wheat starch: studies in vitro and vivo[J]. J Cereal Sci, 1987,6:159~172.
  • 5[5] CZUCHAJOWSKI Z, SIEVERT D, POMERANZ Y. Enzyme-resistant starch. IV. Effects of complexing lipids[J]. Cereal Chem, 1991,68:537~542.
  • 6[6] KATHRYN W,DONALD B, Initial heating temperature and native lipid affects ordering of amylose during cooling of high-amylose starches[J]. Cereal Chemistry, 1999,76(2):204~212.
  • 7[7] MATSUNAGA A, KAINUMA K, Studies on the retrogradation of starch in starchy foods. Part 3. Effect of the addition of sucrose fatty acid ester on the retrogradation of corn starch[J]. Strarch,1986,38:1~6.
  • 8[1]R. J. Alexander,. Resistant starch - new ingredient for food industry. Cereal Foods World, 1995,40:455
  • 9[2]bjorck, I., Nyman, M., Pedersen, B., siljestrom, M., Asp, N.G., and Eggum, B. O. Formation of enzyme resistant starch during autoclaving of wheat starch: studies in vitro and vivo. J. Cereal Sci. 1987,6:159 - 172
  • 10[3]Bjorck, I., Nyman, M., Pedersen, B., Siljestrom, M., Asp, N.G., and Eggum, B. D. Formation of enzyme resistant starch during autoclaving of wheat starch: starch in vitro and vivo. J. Cereal Sci.1987,6:159

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