Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4
Sign Up to like & getrecommendations! Published in 2024 at "Cereal Chemistry"
DOI: 10.1002/cche.10811
Abstract: Limited information exists regarding the impact of high levels of cross‐linked phosphorylated resistant wheat starch type 4 (RS4) in bakery products. This study aimed to explore the impact of incorporating RS4 (at 64%–83% flour weight)… read more here.
Keywords: linked phosphorylated; wheat; low net; starch type ... See more keywords
Effect of starch type on the physico-chemical properties of edible films.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.01.122
Abstract: Food preservation is mostly related to packaging in oil-based plastics, inducing environmental problems, but this drawback could be limited by using edible/biodegradable films and coatings. Physical and chemical properties were assessed and reflect the role… read more here.
Keywords: starch films; chemical properties; starch; starch type ... See more keywords
Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes
Sign Up to like & getrecommendations! Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.01.078
Abstract: Abstract Background All starch fractions not digested and absorbed in the small intestine of healthy humans are considered resistant starch (RS), and their habitual intake has been associated with different beneficial effects on health. In… read more here.
Keywords: starch type; resistant starch; type complexes; starch ... See more keywords
Impact of resistant starch type 3 on fecal microbiota and stool frequency in Thai adults with chronic constipation randomized clinical trial
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DOI: 10.1038/s41598-024-79465-1
Abstract: Constipation poses a significant health concern affecting individuals of varying ages and geographic locations worldwide. While the impacts of numerous probiotics on constipation are well-characterized, there has been limited assessment of the potential prebiotic effects… read more here.
Keywords: clinical trial; constipation; resistant starch; starch type ... See more keywords
Physicochemical characterization of resistant starch type V (RS5) from manggu cassava starch (Manihot esculenta)
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science"
DOI: 10.26656/fr.2017.5(2).496
Abstract: Resistant starch has been well known to have beneficial health effects, mainly for digestive tracts. Starch isolated from cassava showed characteristics required to produce resistant starch type 5 (RS5). In this study, we modified tapioca… read more here.
Keywords: type rs5; starch type; resistant starch; acid ... See more keywords
Resistant starch type-4 intake alters circulating bile acids in human subjects
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.930414
Abstract: Background Resistant starch (RS) type 4 (RS4) is a type of RS, a class of non-digestible prebiotic dietary fibers with a range of demonstrated metabolic health benefits to the host. On the other hand, bile… read more here.
Keywords: bile acids; intake; type; starch type ... See more keywords
Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility
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DOI: 10.3390/foods10061160
Abstract: For the valorization of oilseed press cakes into food products, extrusion can be used. A common way of applying the protein- and fiber-rich press cakes in directly expanded products is the combination thereof with starch,… read more here.
Keywords: protein fiber; starch type; solubility; extrusion ... See more keywords
Resistant Starch Type 5 Formation by High Amylopectin Starch–Lipid Interaction
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DOI: 10.3390/foods13233888
Abstract: The formation of resistant starch type 5 (RS5), primarily associated with amylose–lipid complexes, is typically attributed to starches with high-amylose content due to their affinity for lipid interactions. Recently, studies have also investigated the potential… read more here.
Keywords: formation; starch lipid; resistant starch; starch type ... See more keywords