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Starch hydrolysis products with physiological activity in humans

Tovar, Juscelino LU and Rascon, Ana LU (2014) p.107-117
Abstract
Starch has undisputable importance in foods both from the nutritional—mainly energy—related‐and technological viewpoints. Different types of starch derivatives, including a number of hydrolysis products, are frequently used as food ingredients, especially because of the particular physicochemical properties they may confer. In recent years, certain hydrolytic derivatives of starch, such as maltodextrins, cyclodextrins, pyrodextrins, and isomaltooligosaccharides (IMO), have raised considerable interest by virtue of their perceived ability to exert beneficial physiological effects upon ingestion. These effects are largely related to a slow—or even incomplete—digestion in the human small intestine, with potential modulating action on the gut... (More)
Starch has undisputable importance in foods both from the nutritional—mainly energy—related‐and technological viewpoints. Different types of starch derivatives, including a number of hydrolysis products, are frequently used as food ingredients, especially because of the particular physicochemical properties they may confer. In recent years, certain hydrolytic derivatives of starch, such as maltodextrins, cyclodextrins, pyrodextrins, and isomaltooligosaccharides (IMO), have raised considerable interest by virtue of their perceived ability to exert beneficial physiological effects upon ingestion. These effects are largely related to a slow—or even incomplete—digestion in the human small intestine, with potential modulating action on the gut microbiota. This chapter deals with the most relevant characteristics of these starch derivatives and the evidence supporting their physiological effects. (Less)
Please use this url to cite or link to this publication:
author
and
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
host publication
Food Oligosaccharides: Production, Analysis and Bioactivity
editor
Moreno, F. Javier and Sanz, Maria Luz
pages
11 pages
publisher
John Wiley and Sons Ltd
external identifiers
  • scopus:84924236927
ISBN
9781118817360
9781118426494
DOI
10.1002/9781118817360.ch7
language
English
LU publication?
yes
id
b1b653f8-0234-488f-b5c0-583341772c84
date added to LUP
2018-04-03 12:32:50
date last changed
2020-10-27 01:40:31
@inbook{b1b653f8-0234-488f-b5c0-583341772c84,
  abstract     = {Starch has undisputable importance in foods both from the nutritional—mainly energy—related‐and technological viewpoints. Different types of starch derivatives, including a number of hydrolysis products, are frequently used as food ingredients, especially because of the particular physicochemical properties they may confer. In recent years, certain hydrolytic derivatives of starch, such as maltodextrins, cyclodextrins, pyrodextrins, and isomaltooligosaccharides (IMO), have raised considerable interest by virtue of their perceived ability to exert beneficial physiological effects upon ingestion. These effects are largely related to a slow—or even incomplete—digestion in the human small intestine, with potential modulating action on the gut microbiota. This chapter deals with the most relevant characteristics of these starch derivatives and the evidence supporting their physiological effects.},
  author       = {Tovar, Juscelino and Rascon, Ana},
  booktitle    = {Food Oligosaccharides: Production, Analysis and Bioactivity},
  editor       = {Moreno, F. Javier and Sanz, Maria Luz},
  isbn         = {9781118817360},
  language     = {eng},
  pages        = {107--117},
  publisher    = {John Wiley and Sons Ltd},
  title        = {Starch hydrolysis products with physiological activity in humans},
  url          = {http://dx.doi.org/10.1002/9781118817360.ch7},
  doi          = {10.1002/9781118817360.ch7},
  year         = {2014},
}