Resistant starch could be decisive in determining the glycemic index of rice cultivars

Abstract excerpt

Rice (Oryza sativa L.) is consumed by more than half of the world's population for whom it is the main source of nutrients and carbohydrates. Rice starch is hydrolyzed by enzymes in the digestive tract and converted into glucose which is the main energy source for metabolic functions. After meeting the energy requirement of the body, the extra calories from starch are stored as glycogen or fats for later use. Ther...

Topics

Open a Topic to create a Post that cites this publication.

• Amylose
• Cooking
• Digestion
• Hydrolysis
• Models, Biological
• Mutation
• Oryza
• Starch

Identifiers and source

Literature Corpus work

7f522f57-ad9e-5073-9a5f-feb51617c38e

DOI

10.1016/j.jcs.2017.11.013