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- Title
Dirençli Nişasta: Tipleri, Kaynaklan, Fizyolojik Etkileri ve Fonksiyonel Özellikleri.
- Authors
Türker, Burcu; Savlak, Nazlı Yeyinli
- Abstract
Starch is an important source of dietary energy. It is classified as rapidly digestible starch, slowly digestible starch and resistant starch (RS) according to the starch behavior after the enzyme incubation. Resistant starch has been classified into four subtypes called RS1, RS2, RS3 and RS4. Resistant starch is now classified in most definitions as dietary fibre. Indeed, being mostly a polysaccharide, it is fermented in large intestines as they are mostly non-starch polysaccharides. In this review, different types of resistant starch, food sources, and beneficial effects of resistant starch on human health and the use of RS in food applications are discussed.
- Publication
Academic Food Journal / Akademik GIDA, 2015, Vol 13, Issue 4, p354
- ISSN
1304-7582
- Publication type
Article