Resistant starch - A review

被引：1034

作者：

Sajilata, MG ^{[1
]}

Singhal, RS ^{[1
]}

Kulkarni, PR ^{[1
]}

机构：

[1] Inst Chem Technol, Food Engn & Technol Dept, Bombay 400019, Maharashtra, India

来源：

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2006年 / 5卷 / 01期

关键词：

resistant starch (RS); functionality; formation; preparation; determination; digestibility; physiological effects; applications; commercial sources;

D O I：

10.1111/j.1541-4337.2006.tb00076.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation,and health benefits have been briefly discussed in this review.

引用

页码：1 / 17

页数：17

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