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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
openaire +1 more source
Health benefits of resistant starch: A review of the literature
Journal of Functional Foods, 2022Amin Mousavi Khaneghah +2 more
exaly
Characterization of resistant starch nanoparticles prepared via debranching and nanoprecipitation
Food Chemistry, 2022Feng Gao, Yali Yu, Tiehua Zhang
exaly
Resistant starch formation in rice: Genetic regulation and beyond
Plant Communications, 2022Yunhai Li, Jiayang Li, Lisha Shen
exaly
Effects of treatment methods on the formation of resistant starch in purple sweet potato
Food Chemistry, 2022exaly
Research advances on the formation mechanism of resistant starch type III: A review
Critical Reviews in Food Science and Nutrition, 2020Xinzhong Hu, Zhen Ma
exaly