| Description |
1 online resource |
| Series |
IFT Press series |
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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 |
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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 |
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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 |
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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.
|
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Starch -- Health aspects
|
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Reducing diets.
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Diet, Carbohydrate-Restricted
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Starch
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Diet, Reducing
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HEALTH & FITNESS -- Healthy Living.
|
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HEALTH & FITNESS -- Holism.
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HEALTH & FITNESS -- Reference.
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MEDICAL -- Preventive Medicine.
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Food Science.
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TECHNOLOGY & ENGINEERING.
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Low-carbohydrate diet
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Reducing diets
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| Genre/Form |
Electronic books
|
| 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 |
|
