Preparation Techniques, Benefits and Application of Resistant Starch - Softcover

Anggriawan, Riyan

 
9786202666312: Preparation Techniques, Benefits and Application of Resistant Starch
Softcover
ISBN 10: 6202666315 ISBN 13: 9786202666312
Verlag: LAP LAMBERT Academic Publishing, 2020

Inhaltsangabe

Resistant Starch (RS) content in food is naturally classified as very low so there is a need of some modifications to increase its content. Over the last two decades, many starch modification methods have been investigated to increase the number of RS, ranged from conventional methods which are physical methods involving heat such as hydrothermal methods (heat moisture treatment, annealing, autoclaving-cooling), to the latest non-conventional methods using ultrasonication technology and microwaves and other types of mild technology that apply biological methods. Various positive benefits of RS for the body such as preventing colon cancer, its hypoglycemic effect, acting a prebiotic, reducing the risk of gallstone formation, its hypocolesterolemic effect, inhibiting fat accumulation and increasing mineral absorption are also discussed in this book, along with its application in the food industry.

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Verlag
LAP LAMBERT Academic Publishing
Erscheinungsdatum
2020
Sprache
Englisch
ISBN 10 
6202666315
ISBN 13 
9786202666312
Einband
Tapa blanda
Anzahl der Seiten
64
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