ijms International Journal of Molecular Sciences Int. J. Mol. Sci. 1422-0067 Molecular Diversity Preservation International (MDPI) 10.3390/ijms131217292 ijms-13-17292 Correction Kasprzak, M.M., et al., Correction: Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch Digestion. Int. J. Mol. Sci. 2012, 13, 929–942. KasprzakMirosław Marek1* LærkeHelle Nygaard1 LarsenFlemming Hofmann2 KnudsenKnud Erik Bach1 PedersenSven3 JørgensenAnne Skov3 Department of Animal Science, Faculty of Science and Technology, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark; E-Mails: HelleN.Laerke@agrsci.dk (H.N.L.); KnudErik.BachKnudsen@agrsci.dk (K.E.B.K.) Department of Food Science, Faculty of Life Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark; E-Mail: fhl@life.ku.dk Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsværd, Denmark; E-Mails: SvP@novozymes.com (S.P.); anneskovj@gmail.com (A.S.J.) Author to whom correspondence should be addressed; E-Mail: MiroslawM.Kasprzak@agrsci.dk; Tel.: +45-8715-4259; Fax: +45-8715-6000. 2012 18 12 2012 13 12 17292 17293 28 11 2012 06 12 2012 17 12 2012 © 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland. 2012

This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).

The authors wish to change the description of preparation of samples at Experimental Section on their paper published in IJMS[1].

Section 3.1

The gelatinization of samples for branching enzyme treatment was not processed by jet cooking at pH 6.1 and 140 °C with a holding time of 5–7 min, but by the adjustment of pH to 6.1 at room temperature, heated to 75 °C, adjusted to pH = 6.1, kept at 75 °C for 20 h, adjusted pH to 3.5, incubated at 93 °C for 30 min and finally adjusted pH to 5.5 at 93 °C.

Moreover, throughout the paper text and in Tables and Figures the term “jet cooked” should be replaced with “gelatinized”. The authors and publisher apologize for the inconvenience.

The corrected version can be accessed at: http://www.mdpi.com/1422-0067/13/12/17292/s1.

Reference KasprzakM.M.LærkeH.N.LarsenF.H.Bach KnudsenK.E.PedersenS.JørgensenA.S.Effect of Enzymatic Treatment of Different Starch Sources on the in Vitro Rate and Extent of Starch DigestionInt. J. Mol. Sci20121392994210.3390/ijms1301092922312295