36
Guraya, H. S., James, C., & Champagne, E. T. (2001a). Effect of cooling and freezing on the
digestibility of debranched rice starch and physical properties of the resulting material. StarchStarke, 53, 64–74.
Guraya, H. S., James, C., & Champagne, E. T. (2001b). Effect of enzyme concentration and storage temperature on the formation of slowly digestible starch from cooked debranched rice
starch. Starch-Starke, 53, 131–139.
Hamaker, B. R., Venkatachalam, M., Zhang, G., Keshavarzin, A., & Rose, D. J. (2007). Slowly
digesting starch and fermentable fiber. US Patent 2007196437.
Hamilton, R. M., & Paschall, E. F. (1967). Production and uses of starch phosphates. In R. L.
Whistler & E. F. Paschall (Eds.), Starch: Chemistry & technology (Vol. II, pp. 351–365).
New York: Academic Press.
Han, J. A., & BeMiller, J. N. (2007). Preparation and physical characteristics of slowly digesting
modified food starches. Carbohydrate Polymers, 67, 366–374.
Han, X. Z., Ao, Z., Janaswamy, S., Jane, J. L., Chandrasekaran, R., & Hamaker, B. R.
(2006). Development of a low glycemic maize starch: Preparation and characterization.
Biomacromolecules, 7, 1162–1168.
Haralampu, S. G. (2000). Resistant starch: A review of the physical properties and biological
impact of RS3. Carbohydrate Polymers, 41, 285–292.
Haralampu, S.G., & Gross, A. (1998). Granular RS and method of making. U.S. Patent 5849 090.
15 Dec 1998. Bedford MA: Opta Food Ingredients Inc.
Harris, D. W., & Little, J. A. (1995). Method of preparing reduced fat foods. U.S. Patent 5395640.
7 Mar 1995. Decatur, IL: Stanley Manufacturing Co.
Haynes, L., Gimmler, N., Locke, J. P., Mee-Ra, K., Slade, L., & Levine, H. (2000) Process for
making enzyme-resistant starch for reduced-calorie flour replacer. U.S. Patent 6013299.
Hernandez, O., Emaldi, U., & Tovar, J. (2008). In vitro digestibility of edible films from various
starch sources. Carbohydrate Polymers, 71, 648–655.
Holm, J., Bjorck, I., Asp, N. G., Sjoberg, L. B., & Lundquist, I. (1985). Starch availability in vitro
and in vivo after flaking, steam-cooking and popping of wheat. Journal of Cereal Science, 3,
193–206.
Holm, J., Bjorck, I., Ostrowska, S., Eliasson, A. C., Asp, N. G., Larsson, K., & Lundquist, I. (1983).
Digestibility of amylose-lipid complexes in-vitro and in-vivo. Starch-Starke, 35, 294–297.
Holm, J., Koellreutter, B., & Wursch, P. (1992). Influence of sterilization, drying and oat bran
enrichment of pasta on glucose and insulin responses in healthy subjects and on the rate and
extent of in vitro starch digestion. European Journal of Clinical Nutrition, 46, 629–640.
Holm, J., Lundquist, I., Bjorck, I., Eliasson, A. C., & Asp, N. G. (1988). Relationship between
degree of gelatinization, digestion rate in vitro and metabolic response in rats. American
Journal of Clinical Nutrition, 47, 1010–1016.
Innereber, F., & Mueller, R. (2005). Slowly digestible starch product. WO Patent 2005058974.
Jacobs, H., & Delcour, J. A. (1998). Hydrothermal modifications of granular starch with retention of the granular structure: A review. Journal of Agricultural and Food Chemistry, 46,
2895–2905.
Jenkins, D. J. A., Thorne, M. J., Wolever, T. M. S., Jenkins, A. L., Rao, A. V., & Thompson, L. U.
(1987). The effect of starch-protein interaction in wheat on the glycemic response and rate of
in vitro digestion. American Journal of Clinical Nutrition, 45, 946–951.
Juansang, J., Puttanlek, C., Rungsardthong, V., Punchaarnon, S., & Uttapap, D. (2012). Effect
of gelatinisation on slowly digestible starch and resistant starch of heat moisture treated and
chemically modified canna starches. Food Chemistry, 131, 500–507.
Kim, H. J., & White, P. J. (2013). Impact of the molecular weight, viscosity and solubility of
β-glucan on in vitro oat starch digestibility. Journal of Agricultural and Food Chemistry, 61,
3270–3277.
Kim, M. J., Choi, S. J., Shin, S. I., Sohn, M. R., Lee, C. J., & Kim, Y. (2008). Resistant glutarate
starch from adlay: Preparation and properties. Carbohydrate Polymers, 74, 787–796.
Kingman, S. M., & Englyst, H. N. (1994). The influence of food preparation methods on the invitro digestibility of starch in potato. Food Chemistry, 49, 181–186.
B. A. Ashwar et al.
Guraya, H. S., James, C., & Champagne, E. T. (2001a). Effect of cooling and freezing on the
digestibility of debranched rice starch and physical properties of the resulting material. StarchStarke, 53, 64–74.
Guraya, H. S., James, C., & Champagne, E. T. (2001b). Effect of enzyme concentration and storage temperature on the formation of slowly digestible starch from cooked debranched rice
starch. Starch-Starke, 53, 131–139.
Hamaker, B. R., Venkatachalam, M., Zhang, G., Keshavarzin, A., & Rose, D. J. (2007). Slowly
digesting starch and fermentable fiber. US Patent 2007196437.
Hamilton, R. M., & Paschall, E. F. (1967). Production and uses of starch phosphates. In R. L.
Whistler & E. F. Paschall (Eds.), Starch: Chemistry & technology (Vol. II, pp. 351–365).
New York: Academic Press.
Han, J. A., & BeMiller, J. N. (2007). Preparation and physical characteristics of slowly digesting
modified food starches. Carbohydrate Polymers, 67, 366–374.
Han, X. Z., Ao, Z., Janaswamy, S., Jane, J. L., Chandrasekaran, R., & Hamaker, B. R.
(2006). Development of a low glycemic maize starch: Preparation and characterization.
Biomacromolecules, 7, 1162–1168.
Haralampu, S. G. (2000). Resistant starch: A review of the physical properties and biological
impact of RS3. Carbohydrate Polymers, 41, 285–292.
Haralampu, S.G., & Gross, A. (1998). Granular RS and method of making. U.S. Patent 5849 090.
15 Dec 1998. Bedford MA: Opta Food Ingredients Inc.
Harris, D. W., & Little, J. A. (1995). Method of preparing reduced fat foods. U.S. Patent 5395640.
7 Mar 1995. Decatur, IL: Stanley Manufacturing Co.
Haynes, L., Gimmler, N., Locke, J. P., Mee-Ra, K., Slade, L., & Levine, H. (2000) Process for
making enzyme-resistant starch for reduced-calorie flour replacer. U.S. Patent 6013299.
Hernandez, O., Emaldi, U., & Tovar, J. (2008). In vitro digestibility of edible films from various
starch sources. Carbohydrate Polymers, 71, 648–655.
Holm, J., Bjorck, I., Asp, N. G., Sjoberg, L. B., & Lundquist, I. (1985). Starch availability in vitro
and in vivo after flaking, steam-cooking and popping of wheat. Journal of Cereal Science, 3,
193–206.
Holm, J., Bjorck, I., Ostrowska, S., Eliasson, A. C., Asp, N. G., Larsson, K., & Lundquist, I. (1983).
Digestibility of amylose-lipid complexes in-vitro and in-vivo. Starch-Starke, 35, 294–297.
Holm, J., Koellreutter, B., & Wursch, P. (1992). Influence of sterilization, drying and oat bran
enrichment of pasta on glucose and insulin responses in healthy subjects and on the rate and
extent of in vitro starch digestion. European Journal of Clinical Nutrition, 46, 629–640.
Holm, J., Lundquist, I., Bjorck, I., Eliasson, A. C., & Asp, N. G. (1988). Relationship between
degree of gelatinization, digestion rate in vitro and metabolic response in rats. American
Journal of Clinical Nutrition, 47, 1010–1016.
Innereber, F., & Mueller, R. (2005). Slowly digestible starch product. WO Patent 2005058974.
Jacobs, H., & Delcour, J. A. (1998). Hydrothermal modifications of granular starch with retention of the granular structure: A review. Journal of Agricultural and Food Chemistry, 46,
2895–2905.
Jenkins, D. J. A., Thorne, M. J., Wolever, T. M. S., Jenkins, A. L., Rao, A. V., & Thompson, L. U.
(1987). The effect of starch-protein interaction in wheat on the glycemic response and rate of
in vitro digestion. American Journal of Clinical Nutrition, 45, 946–951.
Juansang, J., Puttanlek, C., Rungsardthong, V., Punchaarnon, S., & Uttapap, D. (2012). Effect
of gelatinisation on slowly digestible starch and resistant starch of heat moisture treated and
chemically modified canna starches. Food Chemistry, 131, 500–507.
Kim, H. J., & White, P. J. (2013). Impact of the molecular weight, viscosity and solubility of
β-glucan on in vitro oat starch digestibility. Journal of Agricultural and Food Chemistry, 61,
3270–3277.
Kim, M. J., Choi, S. J., Shin, S. I., Sohn, M. R., Lee, C. J., & Kim, Y. (2008). Resistant glutarate
starch from adlay: Preparation and properties. Carbohydrate Polymers, 74, 787–796.
Kingman, S. M., & Englyst, H. N. (1994). The influence of food preparation methods on the invitro digestibility of starch in potato. Food Chemistry, 49, 181–186.
B. A. Ashwar et al.