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Resistant Starch: Sources, Applications And Health Benefits
Yong - Cheng Shi, Clodualdo C. Maningat (Autor)
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Wiley - Blackwell
· Libro Físico
Resistant Starch: Sources, Applications And Health Benefits - Yong - Cheng Shi, Clodualdo C. Maningat
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Reseña del libro "Resistant Starch: Sources, Applications And Health Benefits"
Resistant Starch Is Now Being Incorporated Into Commercial Foods As An Ingredient To Increase Dietary Fiber Intake. Both Commercial And Natural Sources Of Resistant Starch Have Been Linked To An Array Of Health Benefits. 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. The Mechanism Of Improving Intestinal Health By Resistant Starch In Comparison To Prebiotic Oligosaccharides And Regular Dietary Fibers Is Addressed. Coverage Includes The Impact Of Resistant Starch On Blood Glucose Response, Satiety And Gut Microbiota Composition As Well As Metabolism In Animal Models And Individual Human Subjects. The Results To Support The Prevention Of Colon Cancer By Resistant Starch Are Also Examined. Resistant Starch: Sources, Applications And Health Benefits Uniquely Covers This Versatile And Important Ingredient. Series Blurb The Ift Press Series Reflects The Mission Of The Institute Of Food Technologists - To Advance The Science Of Food Contributing To Healthier People Everywhere. Developed In Partnership With Wiley - Blackwell, Ift Press Books Serve As Leading - Edge Handbooks For Industrial Application And Reference And As Essential Texts For Academic Programs. Crafted Through Rigorous Peer Review And Meticulous Research, Ift Press Publications Represent The Latest, Most Significant Resources Available To Food Scientists And Related Agriculture Professionals Worldwide.
