Resistant Starch–A Review
Top Cited Papers
- 1 January 2006
- journal article
- review article
- Published by Wiley in Comprehensive Reviews in Food Science and Food Safety
- Vol. 5 (1), 1-17
- https://doi.org/10.1111/j.1541-4337.2006.tb00076.x
Abstract
The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.Keywords
This publication has 94 references indexed in Scilit:
- Resistant Starch Derived from Extruded Corn Starch and Guar Gum as Affected by Acid and Surfactants: Structural CharacterizationStarch ‐ Stärke, 2001
- Resistant starch as energy.Journal of the American College of Nutrition, 1996
- Energy Value of Resistant StarchJournal of Food Science, 1996
- Effect of the Heat‐Moisture Treatment on the Enzymatic Susceptibility of Corn Starch GranulesStarch ‐ Stärke, 1995
- Resistant starch content of Indian foodsPlant Foods for Human Nutrition, 1994
- Characterization of Resistant Starch from Autoclaved Wheat StarchStarch ‐ Stärke, 1989
- Sugar and Sucrose Ester Effects on Maize and Wheat Starch Gelatinization Patterns by Differential Scanning CalorimeterStarch ‐ Stärke, 1988
- Tepary Bean Starch Part III: In vitro DigestibilityStarch ‐ Stärke, 1987
- Starch Digestibility as Affected by Polyphenols and Phytic AcidJournal of Food Science, 1984
- Dietary fibre in bread and corresponding flours ?Formation of resistant starch during bakingZeitschrift für Lebensmittel-Untersuchung und Forschung, 1984