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RESISTANT STARCH, A < NEW > FOOD COMPONENT: A CLASSIFICATION OF STARCH FOR NUTRITIONAL PURPOSES.

Author(s) : ENGLYST H. N., CUMMINGS J. H.

Summary

ACCORDING TO ITS DIGESTIBILITYAND TO ITS SENSITIVITY TO THE ATTACK OF THE PANCREATIC AMYLASE, STARCH IS DIVIDED INTO 3 TYPES: IMMEDIATELY DIGESTIBLE, PARTIALLY RESISTANT AND COMPLETELY RESISTANT TO DIGESTION IN THE SMALL INTESTINE. THE CONTENT IN < RESISTANT STARCH > OF VARIOUS CEREAL-BASED PRODUCTS IS GIVEN, AND ITS FORMATION DURING COOKING, DEHYDRATION AND QUICK FREEZING IS DEALT WITH.

Details

  • Original title: RESISTANT STARCH, A < NEW > FOOD COMPONENT: A CLASSIFICATION OF STARCH FOR NUTRITIONAL PURPOSES.
  • Record ID : 1989-1486
  • Languages: English
  • Publication date: 1987
  • Source: Source: Eur. Conf. Food Sci. Technol., Bournemouth
    1986 (publ. 1987); 221-233; 22 ref.

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