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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by
مجلات و صحف مصرية و عربية قديمة
August 22, 2022
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 by Yong-Cheng Shi){kind=link}
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