Synergistic effect of amyloglucosidase and resveratrol on reducing in vitro starch digestibility
Bread is a major dietary carbohydrate source, but its rapid starch digestion promotes a high glycemic index. Resveratrol (RSV), a plant polyphenol, and amyloglucosidase (AMG) can modify starch structure which could potentially alter the starch digestibility. This study examined whether the individua...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2026-03-01
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| Serier: | Journal of Functional Foods |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S175646462600037X |
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