Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Resistant Starch: Sources, Applications and Health Benefits

Resistant Starch: Sources, Applications and Health Benefits

Shi, Yong-Cheng
Maningat, Clodualdo C.

Hardcover

Series: Institute of Food Technologists

Diet & NutritionTechnology & Engineering

Currently unavailable to order

ISBN10: 0813809517
ISBN13: 9780813809519
Publisher: Blackwell Publ
Published: Nov 11 2013
Pages: 312
Weight: 1.40
Height: 0.70 Width: 6.00 Depth: 9.30
Language: English
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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