Effect of three-component interactions among starch, lipids and proteins on the glycemic response

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dc.catalogadorjlo
dc.contributor.authorParada, Javier
dc.contributor.authorSantos, Jose L.
dc.date.accessioned2024-01-19T15:29:23Z
dc.date.available2024-01-19T15:29:23Z
dc.date.issued2018
dc.description.abstractFor humans, starch is considered the most important dietary energy source worldwide, and can be usually found forming part of a matrix with lipids and proteins. So, knowledge regarding the role of interactions between such food components is crucial to design healthier food, since aspects such as resultant microstructure determine the product properties, either sensorial or nutritional ones, among others. This chapter reviews the microstructural principles of interactions between starch, lipids, and proteins in foods as well as their effect on postprandial glycemic response, considering some intrinsic differences among human individuals. The idea that foods without rapidly digestible starch will not mandatorily generate the lowest postprandial glycemic response will be discussed, highlighting that food microstructure, which modulates starch digestion, would play an important role in the final healthy property of starchy foods. 
dc.fuente.origenORCID-ene24
dc.identifier.doi10.1016/B978-0-08-100596-5.21518-7
dc.identifier.isbn978-012814045-1
dc.identifier.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-85079256694&partnerID=MN8TOARS
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/80741
dc.information.autorucEscuela de Medicina; Santos Martín José Luis; 0000-0003-2895-0369; 1005923
dc.language.isoen
dc.nota.accesoContenido parcial
dc.publisherElsevier
dc.rightsacceso restringido
dc.subjectAmylase
dc.subject Complex food
dc.subject Digestion
dc.subject Food matrix
dc.subject Genetic background
dc.subject Glycemic response
dc.subject Microstructure
dc.subject.ddc510
dc.subject.deweyMatemática física y químicaes_ES
dc.titleEffect of three-component interactions among starch, lipids and proteins on the glycemic response
dc.typecapítulo de libro
sipa.codpersvinculados1005923
sipa.trazabilidadORCID;2024-01-08
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