{"id":"W1518676337","doi":"10.1111/1541-4337.12104","title":"Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review","year":2014,"lang":"en","type":"review","venue":"Comprehensive Reviews in Food Science and Food Safety","topic":"Food composition and properties","field":"Nursing","cited_by":258,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph; Agriculture and Agri-Food Canada","funders":"","keywords":"Resistant starch; Food science; Postprandial; Chemistry; Amylose; Starch; Hydrostatic pressure; Enzymatic hydrolysis; Biochemistry; Generally recognized as safe; Hydrolysis; Biology; Diabetes mellitus; Endocrinology","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007829216,0.001263355,0.001683165,0.004281065,0.0002902795,0.00102868,0.0007546307,0.001072834,0.002943112],"category_scores_gemma":[0.001062619,0.0005912737,0.001092705,0.003357623,0.0003748424,0.001324669,0.0006115685,0.001271997,0.001350671],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004229491,"about_ca_system_score_gemma":0.00102086,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001174409,"about_ca_topic_score_gemma":0.001282205,"domain_scores_codex":[0.999644,0.00004487077,0.00006606322,0.00006415683,0.0001521945,0.0000287742],"domain_scores_gemma":[0.9994722,0.0002551141,0.0001045143,0.00001826515,0.0001261766,0.00002371741],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"design_other","study_design_gemma":"not_applicable","study_design_scores_codex":[0.0001092444,0.0001564169,0.000209404,0.1030129,0.0002316075,0.0001967595,0.0001336503,0.0004222049,0.01020458,0.002360802,0.008894249,0.8740681],"study_design_scores_gemma":[0.00003104451,0.0004033916,0.001953441,0.01618504,0.0006332956,0.001399192,0.0001689783,0.0001785647,0.007227463,0.001428465,0.9703276,0.00006341364],"study_design_candidate":"not_applicable","study_design_consensus":null,"genre_codex":"review","genre_gemma":"review","genre_scores_codex":[0.0002405746,0.9989536,0.0001795308,0.00005605566,0.00007536319,0.000008443355,0.00001671011,0.000006713218,0.0004629775],"genre_scores_gemma":[0.0009042398,0.9984108,0.0002929462,0.0000429697,0.00003300047,0.00001060414,0.0000217471,0.000001732716,0.0002818437],"genre_candidate":"review","genre_consensus":"review","teacher_disagreement_score":0.004281065,"threshold_uncertainty_score":0.009845674,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.4227215692400796,"score_gpt":0.4275430288696116,"score_spread":0.004821459629531955,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}