Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 6, 2014, Pages 1219-1234

  Dupuis, John H ^a,b   Liu, Qiang ^a   Yada, Rickey Y ^b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Food matrix components; in vitro starch digestibility; Modified starch; Resistant starch; Resistant starch determination

Indexed keywords

BLOOD; CHEMICAL MODIFICATION; ENZYMATIC HYDROLYSIS; FATTY ACIDS; GAMMA RAYS; HEALTH RISKS; HYDROSTATIC PRESSURE; IRRADIATION;

FOOD MATRIXES; GENETIC MANIPULATIONS; HIGH HYDROSTATIC PRESSURE; HYDROTHERMAL TREATMENTS; IN-VITRO; MODIFIED STARCHES; RESISTANT STARCH; SHORT-CHAIN FATTY ACIDS;

STARCH;

EID: 84929463834     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12104     Document Type: Article

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