Andere Kunden interessierten sich auch für
![CROSS-LINKED RS4 TYPE RESISTANT STARCH]( "CROSS-LINKED RS4 TYPE RESISTANT STARCH")
CROSS-LINKED RS4 TYPE RESISTANT STARCH39,99 €![Effect of different processing methods on Resistant Starch content]( "Effect of different processing methods on Resistant Starch content")
Effect of different processing methods on Resistant Starch content36,99 €![Resistant Starch]( "Resistant Starch")
Resistant Starch209,99 €![Dietary fiber and its food application]( "Dietary fiber and its food application")
Dietary fiber and its food application37,99 €![An Analysis of Push-Pull and Imazapyr Resistant Maize]( "An Analysis of Push-Pull and Imazapyr Resistant Maize")
An Analysis of Push-Pull and Imazapyr Resistant Maize37,99 €![Screening Of Inter Specific Rice Progeny For Rice Gall Midge Resistant]( "Screening Of Inter Specific Rice Progeny For Rice Gall Midge Resistant")
Screening Of Inter Specific Rice Progeny For Rice Gall Midge Resistant36,99 €![Use of imidazolinone resistant maize to control Striga weed in Uganda:]( "Use of imidazolinone resistant maize to control Striga weed in Uganda:")
Use of imidazolinone resistant maize to control Striga weed in Uganda:32,99 €
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.