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The Scientific World Journal
Volume 2015, Article ID 519854, 10 pages
http://dx.doi.org/10.1155/2015/519854
Research Article

Resistant Starch Contents of Native and Heat-Moisture Treated Jackfruit Seed Starch

Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Suthep Road, Mueang Chiang Mai District, Chiang Mai 50200, Thailand

Received 11 September 2014; Revised 1 December 2014; Accepted 13 December 2014

Academic Editor: Aida Turrini

Copyright © 2015 Ornanong S. Kittipongpatana and Nisit Kittipongpatana. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [5 citations]

The following is the list of published articles that have cited the current article.

  • Denglin Luo, Yun Li, Baocheng Xu, Guangyue Ren, Peiyan Li, Xuan Li, Sihai Han, and Jianxue Liu, “Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch,” Food Chemistry, vol. 229, pp. 35–43, 2017. View at Publisher · View at Google Scholar
  • Yanjun Zhang, Meijie Hu, Kexue Zhu, Gang Wu, and Lehe Tan, “Functional properties and utilization of Artocarpus heterophyllus Lam seed starch from new species in China,” International Journal of Biological Macromolecules, 2017. View at Publisher · View at Google Scholar
  • Yanjun Zhang, Yutong Zhang, Fei Xu, Gang Wu, and Lehe Tan, “Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties,” Scientific Reports, vol. 7, no. 1, 2017. View at Publisher · View at Google Scholar
  • H.K. Tiamiyu, J.M. Babajide, and S.A.O. Adeyeye, “Some quality attributes of heat-moisture treated water yam (Dioscorea alata) starch,” Cogent Food & Agriculture, vol. 3, no. 1, 2017. View at Publisher · View at Google Scholar
  • M. Naushad Emmambux, “Chapter 11 Starch: Nutritional and Health Aspects,” Carbohydrates in Food, pp. 579–626, 2017. View at Publisher · View at Google Scholar