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Title Resistant starch : sources, applications and health benefits / edited by Clodualdo C. Maningat, Yong-Cheng Shi
Published Chichester, West Sussex, UK : IFT Press/Wiley Blackwell, 2013

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Description 1 online resource
Series IFT Press series
IFT Press series.
Contents IFT Press; Titles in the IFT Press series; Title Page; Copyright; Dedication; Preface; About the Editors; List of Contributors; Acknowledgements; Chapter 1: Starch Biosynthesis in Relation to Resistant Starch; 1.1 Introduction; 1.2 Factors Affecting Starch Digestibility; 1.3 Starch Biosynthesis; 1.4 Starch Biosynthesis in Relation to RS; 1.5 Concluding Remarks; Acknowledgements; References; Chapter 2: Type 2 Resistant Starch in High-Amylose Maize Starch and its Development; 2.1 Introduction; 2.2 RS Formation in High-Amylose Maize Starch; 2.3 RS Formation During Kernel Development
2.4 Elongated Starch Granules of High-Amylose Maize Starch2.5 Roles of High-Amylose Modifier (HAM) Gene in Maize ae-Mutant; 2.6 Conclusions; References; Chapter 3: RS4-Type Resistant Starch: Chemistry, Functionality and Health Benefits; 3.1 Introduction; 3.2 Historical account of starch indigestibility; 3.3 Starch modification yielding increased resistance to enzyme digestibility; 3.4 Physicochemical properties affecting functionality; 3.5 Physiological responses and health benefits; 3.6 Performance in food and beverage products; 3.7 Conclusions and future perspectives; References
Chapter 4: Novel Applications of Amylose-Lipid Complex as Resistant Starch Type 54.1 Introduction; 4.2 Enzyme Digestibility of Amylose-Lipid Complex; 4.3 Production of Resistant Granular Starch Through Starch-Lipid Complex Formation; 4.4 Applications of the RS Type 5; 4.5 Health Benefits of RS Type 5; 4.6 Conclusion; References; Chapter 5: Digestion Resistant Carbohydrates; 5.1 Introduction; 5.2 Starch Digestion; 5.3 Physical Structures of Starch; 5.4 Resistant Starch Due to Physical Structure; 5.5 Molecular Structure of Starch; 5.6 Enzyme Resistance Due to Molecular Structure; 5.7 Conclusion
Chapter 8: In Vitro Enzymatic Testing Method and Digestion Mechanism of Cross-linked Wheat Starch8.1 Introduction; 8.2 Materials and Methods; 8.3 Results and Discussion; 8.4 Conclusions; 8.5 Acknowledgements; 8.6 Abbreviations Used in This Chapter; References; Chapter 9: Biscuit Baking and Extruded Snack Applications of Type III Resistant Starch; 9.1 Introduction; 9.2 Thermal Characteristics of Heat-Shear Stable Resistant Starch Type III Ingredient; 9.3 Application to Biscuit Baking: Cookies; 9.4 Cracker Baking; 9.5 Extruded Cereal Application; References
Summary The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine, is naturally present in foods. Resistant Starch: Sources, Applications and Health Benefits covers the intrinsic and extrinsic sources of resistant starch in foods, and compares different methods of measuring resistant starch and their strengths and limitations. Application
Bibliography Includes bibliographical references and index
Notes Print version record and CIP data provided by publisher
Subject Low-carbohydrate diet.
Starch -- Health aspects
Reducing diets.
Diet, Carbohydrate-Restricted
Starch
Diet, Reducing
HEALTH & FITNESS -- Healthy Living.
HEALTH & FITNESS -- Holism.
HEALTH & FITNESS -- Reference.
MEDICAL -- Preventive Medicine.
Low-carbohydrate diet
Reducing diets
Form Electronic book
Author Maningat, Clodualdo C., editor
Shi, Yong-Cheng, editor
LC no. 2013020178
ISBN 9781118528754
1118528751
9781118528716
1118528719
9781118528730
1118528735
9781118528723
1118528727
1299863388
9781299863385
0813809517
9780813809519