کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099994 | 1082966 | 2007 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Slowly digestible starch – its structure and health implications: a review
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Slowly digestible starch – its structure and health implications: a review Slowly digestible starch – its structure and health implications: a review](/preview/png/2099994.png)
چکیده انگلیسی
Starch is the main carbohydrate in human nutrition and offers a range of desired technological properties. The nutritional quality of starch strongly depends on starch structure and on its processing. Starch digestibility in the human small intestine can vary from a rapid digestion to indigestibility. However, the structural properties of the intermediate fraction of starch with slow digestibility and its potential health benefits are not well understood. The present review highlights current knowledge on starch structures causing a slow digestibility and explores their health implications.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 18, Issue 7, July 2007, Pages 346–355
Journal: Trends in Food Science & Technology - Volume 18, Issue 7, July 2007, Pages 346–355
نویسندگان
U. Lehmann, F. Robin,