Starch modification from a nutritional point of view
(1999) In Agro Food Industry Hi-Tech 10(2). p.27-30- Abstract
Starch is an important ingredient of many processed foods. The natural versatility of this polymer has been greatly expanded through physical and chemical modification processes, leading to new food applications. However, the alteration of starch functional properties may also affect its digestibility features, promoting changes that range from increased digestion rate to reduced overall enzymic availability. Examples of the impact of various types of modifications on in vitro starch digestibility are presented.
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https://lup.lub.lu.se/record/e9ca1be9-9323-49d5-8f8c-4e427c473e56
- author
- Tovar, Juscelino LU ; Melito, Carmelo ; Herrera, Edgar ; Laurentin, Alexander and Pérez, Elevina
- publishing date
- 1999-03-01
- type
- Contribution to journal
- publication status
- published
- in
- Agro Food Industry Hi-Tech
- volume
- 10
- issue
- 2
- pages
- 4 pages
- publisher
- TeknoScienze Publisher.
- external identifiers
-
- scopus:0042292291
- ISSN
- 1722-6996
- language
- English
- LU publication?
- no
- id
- e9ca1be9-9323-49d5-8f8c-4e427c473e56
- date added to LUP
- 2018-10-05 16:00:33
- date last changed
- 2022-01-31 05:47:35
@article{e9ca1be9-9323-49d5-8f8c-4e427c473e56,
abstract = {{<p>Starch is an important ingredient of many processed foods. The natural versatility of this polymer has been greatly expanded through physical and chemical modification processes, leading to new food applications. However, the alteration of starch functional properties may also affect its digestibility features, promoting changes that range from increased digestion rate to reduced overall enzymic availability. Examples of the impact of various types of modifications on in vitro starch digestibility are presented.</p>}},
author = {{Tovar, Juscelino and Melito, Carmelo and Herrera, Edgar and Laurentin, Alexander and Pérez, Elevina}},
issn = {{1722-6996}},
language = {{eng}},
month = {{03}},
number = {{2}},
pages = {{27--30}},
publisher = {{TeknoScienze Publisher.}},
series = {{Agro Food Industry Hi-Tech}},
title = {{Starch modification from a nutritional point of view}},
volume = {{10}},
year = {{1999}},
}