Resistant starch as prebiotic: A review

The increase in consumers demand for high-quality food products has led to the growth in the use of new technologies and ingredients such as RS. RS occurs basically in all starchy foods and has a long history as food source for humans. RS includes the portion of starch that can resist digestion by h...

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Veröffentlicht in:	Die Stärke 2011-07, Vol.63 (7), p.406-415
Hauptverfasser:	Fuentes-Zaragoza, Evangélica, Sánchez-Zapata, Elena, Sendra, Esther, Sayas, Estrella, Navarro, Casilda, Fernández-López, Juana, Pérez-Alvarez, José A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries colon dietary fiber digestion encapsulation Food industries foods foodways Fundamental and applied biological sciences. Psychology humans ingredients Microencapsulation Prebiotic prebiotics Probiotic Resistant starch small intestine Starch and starchy product industries Symbiosis
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