Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing
Suleiman A. Althawab, Derrick B. Amoako, George A. Annor, Joseph M. Awika
Topics & Concepts
StarchAmylopectinChemistryDigestion (alchemy)Degree of polymerizationFood scienceGlutenAmylaseProanthocyanidinResistant starchHydrothermal circulationBiochemistryPolymerizationChromatographyOrganic chemistryChemical engineeringAmylosePolyphenolEnzymePolymerAntioxidantEngineeringFood composition and propertiesMicrobial Metabolites in Food BiotechnologyEnzyme Production and Characterization