Shi / Maningat Resistant Starch

Sources, Applications and Health Benefits
1. Auflage 2013
ISBN: 978-1-118-52875-4
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 312 Seiten, E-Book

Reihe: Institute of Food Technologists Series

The discovery of resistant starch is considered one of the majordevelopments in our understanding of the importance ofcarbohydrates for health in the past twenty years. Resistantstarch, which is resistant to digestion and absorption in the humansmall intestine with complete or partial fermentation in the largeintestine, is naturally present in foods.
Resistant Starch: Sources, Applications and Health Benefitscovers the intrinsic and extrinsic sources of resistant starch infoods, and compares different methods of measuring resistant starchand their strengths and limitations. Applications in different foodcategories are fully covered, with descriptions of how resistantstarch performs in bakery, dairy, snack, breakfast cereals, pasta,noodles, confectionery, meat, processed food and beverageproducts.

Autoren/Hrsg.

Shi, Yong-Cheng

Maningat, Clodualdo C.

Über Autor(innen)

Yong-Chen Shi, PhD, Associate Professor and Director, Carbohydrate Polymers -Technology and Product Innovation Department of Grain Science andIndustry, Kansas State University
Ody Maningat, PhD, Vice President, R&D andTechnical Services, Manildra Group USA.