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Resistant Starch

Sources, Applications and Health Benefits

Clodualdo C. Maningat, Yong-Cheng Shi

Wiley-Blackwell
Collection: Institute of Food Technologists Series
Publication date : 2013-09-06

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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. Applications in different food categories are fully covered, with descriptions of how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food and beverage products.

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About the book

Author

Clodualdo C. Maningat , Yong-Cheng Shi

Imprint

Wiley-Blackwell

Collection

Institute of Food Technologists Series

Publication date

2013-09-06

Pages

312 pages

Print ISBN

9780813809519

Language

English

Ebook informations

EAN PDF

9781118528730

Price

£195.12

Copy count 0

Print count 312

File size 9032 Ko

Informations accessibility

EAN EPUB

9781118528754

Price

£195.12

Copy count 0

Print count 312

File size 8448 Ko

Informations accessibility

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About author(s)

Clodualdo C. Maningat

Yong-Cheng Shi

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