The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
Resistant starch in food: a review
Abstract
The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorption of minerals. This review attempts to analyze the information published, especially in the recent past, on classification, structure, properties, applications and health benefits of RS. © 2014 Society of Chemical Industry
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Cites
Biochemistry and molecular cell biology of diabetic complications
Brownlee, M. (2001) · Nature · doi:10.1038/414813a · Cited by 9,107
The Effects of Diet on Inflammation
Giugliano, D., Ceriello, A., & Esposito, K. (2006) · Journal of the American College of Cardiology · doi:10.1016/j.jacc.2006.03.052 · Cited by 842
Health properties of resistant starch
Nugent, A. P. (2005) · Nutrition Bulletin · doi:10.1111/j.1467-3010.2005.00481.x · Cited by 715
Resistant starch—a review of the physical properties and biological impact of RS3
Haralampu, S. G. (2000) · Carbohydrate Polymers · doi:10.1016/s0144-8617(99)00147-2 · Cited by 552
Measurement of resistant starch
McCleary, B. V., & Monaghan, D. A. (2002) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/85.3.665 · Cited by 379
Preparation and physical characteristics of slowly digesting modified food starches
Han, J.-A., & BeMiller, J. N. (2007) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2006.06.011 · Cited by 273
Nutritional Implications Of Resistant Starch
Asp, N.-G., van Amelsvoort, J. M. M., & Hautvast, J. G. A. J. (1996) · Nutrition Research Reviews · doi:10.1079/nrr19960004 · Cited by 206
Cited by
McNabney, S., & Henagan, T. (2017) · Nutrients · doi:10.3390/nu9121348 · Cited by 508
Formation of starch in plant cells
Pfister, B., & Zeeman, S. C. (2016) · Cellular and Molecular Life Sciences · doi:10.1007/s00018-016-2250-x · Cited by 423
Dietary Fiber Intake and Gut Microbiota in Human Health
Fu, J., Zheng, Y., Gao, Y., & Xu, W. (2022) · Microorganisms · doi:10.3390/microorganisms10122507 · Cited by 394
Health Benefits of Resistant Starch: A Review of the Literature
Bojarczuk, A., Skąpska, S., Mousavi Khaneghah, A., & Marszałek, K. (2022) · Journal of Functional Foods · doi:10.1016/j.jff.2022.105094 · Cited by 372
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
Chi, C., Li, X., Huang, S., Chen, L., Zhang, Y., Li, L., & Miao, S. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.024 · Cited by 365
Metadata
- Authors
- Raigond, P., Ezekiel, R., & Raigond, B.
- Venue
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Published
- 2014-11-21
- Volume
- 95
- Issue
- 10
- Pages
- 1968-1978
- ISSN
- 0022-5142 (ISSN-L)
- 1097-0010
- OpenAlex
- W1481819869
- Cited by
- 555
- References
- 7
- FWCI
- 12.06
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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