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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 12
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Impact of processing techniques on the glycemic index of rice

S. K. SivakamasundariComputational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, IndiaView further author information
,
S. PriyangaComputational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, IndiaView further author information
,
J. A. MosesComputational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, IndiaORCID Iconhttps://orcid.org/0000-0002-5546-4481View further author information
ORCID Icon &
C. AnandharamakrishnanComputational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing, Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, IndiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9599-5594View further author information
ORCID Icon
Pages 3323-3344 | Published online: 27 Jan 2021

Citations (11)

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Cheng Li & Yiming Hu. (2023) Align resistant starch structures from plant-based foods with human gut microbiome for personalized health promotion. Critical Reviews in Food Science and Nutrition 63:15, pages 2509-2520.
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Articles from other publishers (10)

Aqsa Naveed, Muhammad Zubair, Ayesha Baig, Mujahid Farid, Waqar Ahmed, Rafia Rehman, Muhammad Adnan Ayub, Abdo Hassoun & Janna Cropotova. (2022) Effect of storage on the nutritional and antioxidant properties of brown Basmati rice. Food Science & Nutrition 11:5, pages 2086-2098.
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María del Mar Camacho, Juan José Martínez-Lahuerta, Isabel Ustero, Eva García-Martínez & Nuria Martínez-Navarrete. (2023) Composition of Powdered Freeze-Dried Orange Juice Co-Product as Related to Glucose Absorption In Vitro. Foods 12:6, pages 1127.
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Khongsak Srikaeo. (2022) Application of a Rapid In Vitro Method Based on Glucometer for Determination of Starch Digestibility and Estimated Glycemic Index in Rice. Starch - Stärke 75:1-2, pages 2200174.
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Cheng Li, Wenwen Yu & Robert G. Gilbert. (2022) The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch. Foods 11:24, pages 4012.
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Caijiao Yang, Yuanrong Zheng, Brian D. Green, Changyu Zhou, Daodong Pan, Jinxuan Cao, Libin Wang, Zhendong Cai & Qiang Xia. (2022) Volatilome evolution during storage and in vitro starch digestibility of high-power ultrasonication pretreated wholegrain Oryza sativa L.. Food Research International 162, pages 112127.
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Boya Lv, Peng Wu & Xiao Dong Chen. (2022) The surface mechanics of cooked rice as influenced by gastric fluids measured using a micro texture analyzer. Journal of Texture Studies 53:4, pages 465-477.
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Ha Ram Kim, Gyeong A. Jeong, Ji‐Eun Bae, Jung Sun Hong, Hee‐Don Choi & Chang Joo Lee. (2022) Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice. Journal of Food Science 87:3, pages 1058-1068.
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Yiming Hu, Cheng Li & Yingyong Hou. (2021) Possible regulation of liver glycogen structure through the gut-liver axis by resistant starch: a review. Food & Function 12:22, pages 11154-11164.
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Shan Ahamed Tharifkhan, Anand Babu Perumal, Arunkumar Elumalai, Jeyan Arthur Moses & Chinnaswamy Anandharamakrishnan. (2021) Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes. Journal of the Science of Food and Agriculture 101:12, pages 4869-4878.
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Kailong Zhang, Rui Dong, Xinzhong Hu, Changzhong Ren & Yuwei Li. (2021) Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing. Foods 10:6, pages 1304.
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