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Non-Starch Polysaccharides (Dietary Fiber) and Resistant Starch
1990Progress in dietary fiber research has been slow because of the lack of an agreed definition of fiber, and the development of different techniques for its measurement. Two main methods have emerged which, by adopting contrasting approaches, include different components of the diet as dietary fiber.
H N, Englyst, J H, Cummings
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Starch Properties of Mutant Rice High in Resistant Starch
Journal of Agricultural and Food Chemistry, 2005As the staple food of over half the world's population, hot cooked rice high in resistant starch (RS) is of particular interest, which will have greater impact in the dietary prevention of diabetes and hyperlipidemia. A mutant rice high in RS in hot cooked rice, described as RS111, was comparatively studied with the wild type and common rice.
C Z, Yang +6 more
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Journal of the American College of Nutrition, 1996
This study was designed to compare the metabolizable energy of two starch sources, standard cornstarch and high amylose cornstarch.Diets containing 70% amylose (AM) or 70% amylopectin (AP) cornstarches were fed to 10 control and 14 hyperinsulinemic men for 14 weeks.
K M, Behall, J C, Howe
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This study was designed to compare the metabolizable energy of two starch sources, standard cornstarch and high amylose cornstarch.Diets containing 70% amylose (AM) or 70% amylopectin (AP) cornstarches were fed to 10 control and 14 hyperinsulinemic men for 14 weeks.
K M, Behall, J C, Howe
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2007
Dietary starch is being re-assessed for its contribution to health. No tonly does digestible starch provide energy via traditional metabolic pathways, but some sub-types, collectively called RS, can contribute to health via fermentation related pathways.
Brown, Ian L, Birkett, Anne M
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Dietary starch is being re-assessed for its contribution to health. No tonly does digestible starch provide energy via traditional metabolic pathways, but some sub-types, collectively called RS, can contribute to health via fermentation related pathways.
Brown, Ian L, Birkett, Anne M
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Resistant starch - in-between starch and fiber
2018Starch foods are the main source of energy in human nutrition both in developed and under- developed countries. Starch is metabolised in human body to the glucose, which is absorbed in small intestine. However, digestibility of starch is influenced by different factors - from the food matrix, preparation (raw, cooked, fried or baked food), amyilose ...
Ačkar, Đurđica +3 more
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