35
Dundar, A. N., & Gocmen, D. (2013). Effects of autoclaving temperature and storing time on
resistant starch formation, and its functional and physicochemical properties. Carbohydrate
Polymers, 97(2), 764–771.
Eerlingen, R. C., Crombez, M., & Delcour, J. A. (1993a). Enzyme-resistant starch. I. Quantitative
and qualitative influence of incubation time and temperature of autoclaved starch on resistant
starch formation. Cereal Chemistry, 70(3), 339–344.
Eerlingen, R. C., Deceuninck, M., & Delcour, J. A. (1993b). Enzyme-resistant starch. II. Influence
of amylose chain length on resistant starch formation. Cereal Chemistry, 70(3), 345–350.
Eerlingen, R. C., Vanden-Broeck, I., Delcour, J. A., & Levine, H. (1994). Enzyme resistant starch.
VI. Influence of sugars on resistant starch formation. Cereal Chemistry, 70, 345.
Englyst, H. N., & Cummings, J. H. (1985). Digestion of the polysaccharides of some cereal foods
in the human small intestine. American Journal of Clinical Nutrition, 42, 778–787.
Englyst, H. N., & Cummings, J. H. (1986). Digestion of the carbohydrates of banana (Musa paradisiaca sapientum) in the human small intestine. American Journal of Clinical Nutrition, 44,
42–50.
Englyst, H. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of
nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, S33–S50.
Englyst, H. N., Kingman, S. M., & Judson, G. J. (1996). Measurement of resistant starch in vitro
and in vivo. British Journal of Nutrition, 75, 749–755.
Englyst, H. N., Wiggins, H. S., & Cummings, J. H. (1982). Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst, 107, 307–318.
Escarpa, A., Gonzalez, M. C., Morales, M. D., & Saura-Calixto, F. (1997). An approach to the
influence of nutrients and other food constituents on resistant starch formation. Food Chemistry,
60(4), 527–536.
Fuentes-Zaragoza, E., Sanchez-Zapata, E., Sendra, E., Sayas, E., Navarro, C., & Fernandez-Lopez,
J. (2011). Resistant starch as prebiotic: A review. Starch-Starke, 63(7), 406–415.
Gani, A., Ashwar, B. A., Akhter, G., Gani, A., Shah, A., Masoodi, F. A., & Wani, I. A. (2020).
Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method
optimization and characterization. Scientific Reports, 10(1), 1–9.
Garcia-Alonso, A., Jimenez-Escrig, A., Martin-Carron, N., Bravo, L., & Saura-Calixto, F. (1999).
Assessment of some parameters involved in the gelatinization and retrogradation of starch.
Food Chemistry, 66, 181–187.
Garsetti, M., Vinoy, S., Lang, V., Holt, S., Loyer, S., & Brand-Miller, J. C. (2005). The glycemic and insulinemic index of plain sweet biscuits: Relationships to invitro starch digestibility.
Journal of the American College of Nutrition, 24, 441–447.
Giczewska, A., & Borowska, J. (2003). Nutritional value of broad bean seeds. Part 1: Starch and
fibre. Food, 47(2), 95–97.
Gidley, M. J., Cooke, D., Drake, A. H., Hoffman, R. A., Russell, A. L., & Greenwell, P. (1995).
Molecular order and structure in enzyme-resistant retrograded starch. Carbohydrate Polymers,
28, 23–31.
Giri, A. P., & Kachole, M. S. (1998). Amylase inhibitors of pigeon pea (Cajanus cajan) seeds.
Phytochemistry, 47, 197–202.
Goni, I., Garcia-Diza, L., Manasb, E., & Saura-Calixto, F. (1996). Analysis of resistant starch: A
method for foods and food product. Food Chemistry, 56(4), 445–459.
Granfeldt, Y., & Bjorck, I. (1991). Glycemic response to starch in pasta: A study of mechanisms of
limited enzyme availability. Journal of Cereal Science, 14, 47–61.
Granfeldt, Y., Eliasson, A. C., & Bjorck, I. (2000). An examination of the possibility of lowering
the glycemic index of oat and barley flakes by minimal processing. Journal of Nutrition, 130,
2207–2214.
Granfeldt, Y., Liljeberg, H., Drews, A., Newman, R., & Bjorck, I. (1994). Glucose and insulin
responses to barley products: Influence of food structure and amylose-amylopectin ratio.
American Journal of Clinical Nutrition, 59, 1075–1082.
Resistant Starch and Slowly Digestible Starch
Dundar, A. N., & Gocmen, D. (2013). Effects of autoclaving temperature and storing time on
resistant starch formation, and its functional and physicochemical properties. Carbohydrate
Polymers, 97(2), 764–771.
Eerlingen, R. C., Crombez, M., & Delcour, J. A. (1993a). Enzyme-resistant starch. I. Quantitative
and qualitative influence of incubation time and temperature of autoclaved starch on resistant
starch formation. Cereal Chemistry, 70(3), 339–344.
Eerlingen, R. C., Deceuninck, M., & Delcour, J. A. (1993b). Enzyme-resistant starch. II. Influence
of amylose chain length on resistant starch formation. Cereal Chemistry, 70(3), 345–350.
Eerlingen, R. C., Vanden-Broeck, I., Delcour, J. A., & Levine, H. (1994). Enzyme resistant starch.
VI. Influence of sugars on resistant starch formation. Cereal Chemistry, 70, 345.
Englyst, H. N., & Cummings, J. H. (1985). Digestion of the polysaccharides of some cereal foods
in the human small intestine. American Journal of Clinical Nutrition, 42, 778–787.
Englyst, H. N., & Cummings, J. H. (1986). Digestion of the carbohydrates of banana (Musa paradisiaca sapientum) in the human small intestine. American Journal of Clinical Nutrition, 44,
42–50.
Englyst, H. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of
nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, S33–S50.
Englyst, H. N., Kingman, S. M., & Judson, G. J. (1996). Measurement of resistant starch in vitro
and in vivo. British Journal of Nutrition, 75, 749–755.
Englyst, H. N., Wiggins, H. S., & Cummings, J. H. (1982). Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst, 107, 307–318.
Escarpa, A., Gonzalez, M. C., Morales, M. D., & Saura-Calixto, F. (1997). An approach to the
influence of nutrients and other food constituents on resistant starch formation. Food Chemistry,
60(4), 527–536.
Fuentes-Zaragoza, E., Sanchez-Zapata, E., Sendra, E., Sayas, E., Navarro, C., & Fernandez-Lopez,
J. (2011). Resistant starch as prebiotic: A review. Starch-Starke, 63(7), 406–415.
Gani, A., Ashwar, B. A., Akhter, G., Gani, A., Shah, A., Masoodi, F. A., & Wani, I. A. (2020).
Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method
optimization and characterization. Scientific Reports, 10(1), 1–9.
Garcia-Alonso, A., Jimenez-Escrig, A., Martin-Carron, N., Bravo, L., & Saura-Calixto, F. (1999).
Assessment of some parameters involved in the gelatinization and retrogradation of starch.
Food Chemistry, 66, 181–187.
Garsetti, M., Vinoy, S., Lang, V., Holt, S., Loyer, S., & Brand-Miller, J. C. (2005). The glycemic and insulinemic index of plain sweet biscuits: Relationships to invitro starch digestibility.
Journal of the American College of Nutrition, 24, 441–447.
Giczewska, A., & Borowska, J. (2003). Nutritional value of broad bean seeds. Part 1: Starch and
fibre. Food, 47(2), 95–97.
Gidley, M. J., Cooke, D., Drake, A. H., Hoffman, R. A., Russell, A. L., & Greenwell, P. (1995).
Molecular order and structure in enzyme-resistant retrograded starch. Carbohydrate Polymers,
28, 23–31.
Giri, A. P., & Kachole, M. S. (1998). Amylase inhibitors of pigeon pea (Cajanus cajan) seeds.
Phytochemistry, 47, 197–202.
Goni, I., Garcia-Diza, L., Manasb, E., & Saura-Calixto, F. (1996). Analysis of resistant starch: A
method for foods and food product. Food Chemistry, 56(4), 445–459.
Granfeldt, Y., & Bjorck, I. (1991). Glycemic response to starch in pasta: A study of mechanisms of
limited enzyme availability. Journal of Cereal Science, 14, 47–61.
Granfeldt, Y., Eliasson, A. C., & Bjorck, I. (2000). An examination of the possibility of lowering
the glycemic index of oat and barley flakes by minimal processing. Journal of Nutrition, 130,
2207–2214.
Granfeldt, Y., Liljeberg, H., Drews, A., Newman, R., & Bjorck, I. (1994). Glucose and insulin
responses to barley products: Influence of food structure and amylose-amylopectin ratio.
American Journal of Clinical Nutrition, 59, 1075–1082.
Resistant Starch and Slowly Digestible Starch