34
digestibility and fermentability and their large bowel fermentability in vitro in a canine model.
Journal of Nutrition, 131, 276–286.
Benmoussa, M., Moldenhauer, K. A. K., & Hamaker, B. R. (2007). Rice amylopectin fine structure
variability affects starch digestion properties. Journal of Agricultural and Food Chemistry, 55,
1475–1479.
Benmoussa, M., Suhendra, B., Aboubacar, A., & Hamaker, B. R. (2006). Distinctive sorghum
starch granule morphologies appear to improve raw starch digestibility. Starch-Starke, 58,
92–99.
Berry, C. S. (1986). Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre. Journal of
Cereal Science, 4, 301–314.
Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian
Journal of Physiology and Pharmacology, 69, 60–78.
Bjorck, I., Eliasson, A. C., Drews, A., Gudmundsson, M., & Karlson, R. (1990). Some nutritional
properties of starch and dietary fiber in barley genotypes containing different levels of amylose.
Cereal Chemistry, 67, 367–333.
Bjorck, I., Liljeberg, H., & Ostman, E. (2000). Low glycaemic-index food. British Journal of
Nutrition, 83, 149S–155S.
Bjorck, I., Nyman, M., Pedersen, P., Siljestrom, M., Asp, N. G., & Eggum, B. O. (1987). Formation
of enzyme resistant starch during autoclaving of wheat starch: Studies in vitro and in vivo.
Journal of Cereal Science, 6, 159–172.
Borczak, B., Sikora, E., Sikora, M., & Kapusta-Duch, J. (2014). The influence of prolonged frozen
storage of wheat-flour rolls on resistant starch development. Starch-Starke, 66, 533–538.
Brand, J. C., Nicholson, P. L., Thorburn, A. W., & Truswell, A. S. (1985). Food processing and the
glycemic index. American Journal of Clinical Nutrition, 42, 1192–1196.
Brennan, C. S., Blake, D. E., Ellis, P. R., & Schofield, J. D. (1996). Effects of guar galactomannan
on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread.
Journal of Cereal Science, 24, 151–160.
Brumovsky, J. O., & Thompson, D. B. (2001). Production of boiling-stable granular resistant
starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch.
Cereal Chemistry, 78(6), 680–689.
Casiraghi, M. C., Brighenti, F., Pellegrini, N., Leopardi, E., & Testolin, G. (1993). Effect of processing on rice starch digestibility evaluated by in vivo and in vitro methods. Journal of Cereal
Science, 17, 147–156.
Charalampopoulos, D., Wang, R., Pandiella, S. S., & Webb, C. (2002). Application of cereals and
cereal components in functional foods: A review. International Journal of Food Microbiology,
79, 131–141.
Chung, H., Liu, Q., Donner, E., Hoover, R., Warkentin, T. D., & Vandenberg, B. (2008).
Composition, molecular structure, properties and in vitro digestibility of starches from newly
released Canadian pulse cultivars. Cereal Chemistry, 85(4), 471–479.
Chung, H., Liu, Q., & Hoover, R. (2009). Impact of annealing and heat-moisture treatment on
rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn
pea and lentil starches. Carbohydrate Polymers, 75, 436–447.
Chung, H. J., Lim, H. S., & Lim, S. T. (2006). Effect of partial gelatinization and retrogradation on
the enzymatic digestion of waxy rice starch. Journal of Cereal Science, 43, 353–359.
Colonna, P., Barry, J. L., Cloarec, D., Bornet, F., Gouilloud, S., & Galmiche, J. P. (1990). Enzymic
susceptibility of starch from pasta. Journal of Cereal Science, 11, 59–70.
Czuchajowska, Z., Sievert, D., & Pomeranz, Y. (1991). Enzyme-resistant starch. IV. Effects of
complexing lipids. Cereal Chemistry, 68(5), 537–542.
Dimantov, A., Kesselman, E., & Shimoni, E. (2004). Surface characterization and dissolution
properties of high amylose corn starch-pectin coatings. Food Hydrocolloids, 18(9), 29–37.
Donald, A. M. (2004). Understanding starch structure and functionality. In A. C. Eliasson (Ed.),
Starch in food: Structure, function and applications (pp. 156–184). Boca Raton, FL: CRC
Press Inc..
B. A. Ashwar et al.
digestibility and fermentability and their large bowel fermentability in vitro in a canine model.
Journal of Nutrition, 131, 276–286.
Benmoussa, M., Moldenhauer, K. A. K., & Hamaker, B. R. (2007). Rice amylopectin fine structure
variability affects starch digestion properties. Journal of Agricultural and Food Chemistry, 55,
1475–1479.
Benmoussa, M., Suhendra, B., Aboubacar, A., & Hamaker, B. R. (2006). Distinctive sorghum
starch granule morphologies appear to improve raw starch digestibility. Starch-Starke, 58,
92–99.
Berry, C. S. (1986). Resistant starch: Formation and measurement of starch that survives exhaustive digestion with amylolytic enzymes during the determination of dietary fibre. Journal of
Cereal Science, 4, 301–314.
Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian
Journal of Physiology and Pharmacology, 69, 60–78.
Bjorck, I., Eliasson, A. C., Drews, A., Gudmundsson, M., & Karlson, R. (1990). Some nutritional
properties of starch and dietary fiber in barley genotypes containing different levels of amylose.
Cereal Chemistry, 67, 367–333.
Bjorck, I., Liljeberg, H., & Ostman, E. (2000). Low glycaemic-index food. British Journal of
Nutrition, 83, 149S–155S.
Bjorck, I., Nyman, M., Pedersen, P., Siljestrom, M., Asp, N. G., & Eggum, B. O. (1987). Formation
of enzyme resistant starch during autoclaving of wheat starch: Studies in vitro and in vivo.
Journal of Cereal Science, 6, 159–172.
Borczak, B., Sikora, E., Sikora, M., & Kapusta-Duch, J. (2014). The influence of prolonged frozen
storage of wheat-flour rolls on resistant starch development. Starch-Starke, 66, 533–538.
Brand, J. C., Nicholson, P. L., Thorburn, A. W., & Truswell, A. S. (1985). Food processing and the
glycemic index. American Journal of Clinical Nutrition, 42, 1192–1196.
Brennan, C. S., Blake, D. E., Ellis, P. R., & Schofield, J. D. (1996). Effects of guar galactomannan
on wheat bread microstructure and on the in vitro and in vivo digestibility of starch in bread.
Journal of Cereal Science, 24, 151–160.
Brumovsky, J. O., & Thompson, D. B. (2001). Production of boiling-stable granular resistant
starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch.
Cereal Chemistry, 78(6), 680–689.
Casiraghi, M. C., Brighenti, F., Pellegrini, N., Leopardi, E., & Testolin, G. (1993). Effect of processing on rice starch digestibility evaluated by in vivo and in vitro methods. Journal of Cereal
Science, 17, 147–156.
Charalampopoulos, D., Wang, R., Pandiella, S. S., & Webb, C. (2002). Application of cereals and
cereal components in functional foods: A review. International Journal of Food Microbiology,
79, 131–141.
Chung, H., Liu, Q., Donner, E., Hoover, R., Warkentin, T. D., & Vandenberg, B. (2008).
Composition, molecular structure, properties and in vitro digestibility of starches from newly
released Canadian pulse cultivars. Cereal Chemistry, 85(4), 471–479.
Chung, H., Liu, Q., & Hoover, R. (2009). Impact of annealing and heat-moisture treatment on
rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn
pea and lentil starches. Carbohydrate Polymers, 75, 436–447.
Chung, H. J., Lim, H. S., & Lim, S. T. (2006). Effect of partial gelatinization and retrogradation on
the enzymatic digestion of waxy rice starch. Journal of Cereal Science, 43, 353–359.
Colonna, P., Barry, J. L., Cloarec, D., Bornet, F., Gouilloud, S., & Galmiche, J. P. (1990). Enzymic
susceptibility of starch from pasta. Journal of Cereal Science, 11, 59–70.
Czuchajowska, Z., Sievert, D., & Pomeranz, Y. (1991). Enzyme-resistant starch. IV. Effects of
complexing lipids. Cereal Chemistry, 68(5), 537–542.
Dimantov, A., Kesselman, E., & Shimoni, E. (2004). Surface characterization and dissolution
properties of high amylose corn starch-pectin coatings. Food Hydrocolloids, 18(9), 29–37.
Donald, A. M. (2004). Understanding starch structure and functionality. In A. C. Eliasson (Ed.),
Starch in food: Structure, function and applications (pp. 156–184). Boca Raton, FL: CRC
Press Inc..
B. A. Ashwar et al.