Effects of processing methods and storage time on physicochemical properties of high amylose maize starch

in International Symposium (oral presentation paper), 國際研討會(全文口頭發表)
標題Effects of processing methods and storage time on physicochemical properties of high amylose maize starch
出版類型國際研討會(全文口頭發表)
出版年度2008
AuthorsJenshinn Lin, 林貞信
出版日期Oct 19 2008 12:0
其他編號0000
中文摘要

Resistant starch (RS) is the starchy material that would not be digested after hydrolyzed in human’s small intestine, but would be fermented in colon. Therefore, the physiological functions of the RS are analogous to the dietary fibers of polysaccharides, and are claimed to have many benefits of health. The formation of RS would be affected by a number of factors of which the amylose content, degree of gelatinization, and storage time are the most important

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