Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1990-03-15
1993-09-21
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426653, 426804, 514866, A21D 216, A23L 110
Patent
active
052467236
ABSTRACT:
A material for food of slow digestive absorption, comprising a farinaceous substance and a fatty acid compound bonded to said farinaceous substance and having an occupation ratio to the amylose in the farinaceous substance by the fatty acid compound in the range of not less than 10%.
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Jenkins, D. J. A. et al., Am. J. Clin. Nutr., vol. 34, Mar. 1981, pp. 362-366, "Glycemic index of foods: a physiological basis for carbohydrate exchange".
Jenkins, D. J. A. et al., Diabetologia, vol. 23, 1992, pp. 477-484, "The Diabetic Diet, Dietary Carbohydrate and Differences in Digestibility".
Collier, G. et al., Diabetologia vol. 26, 1982, pp. 50-54, "Effect of co-ingestion of fat on the metabolic responses to slowly and rapidly absorbed carbohydrates".
Amemiya Naoya
Kameyama Toshiki
Kato Toshiyasu
Shibata Michiyo
Suzuki Makoto
Hunter Jeanette
Mims Mary S.
Terumo Kabushiki Kaisha
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