The discovery of resistant starch is considered one of the major
developments in our understanding of the importance of
carbohydrates for health in the past twenty years. Resistant
starch, which is resistant to digestion and absorption in the human
small intestine with complete or partial fermentation in the large
intestine, is naturally present in foods.
Resistant Starch: Sources, Applications and Health Benefits
covers the intrinsic and extrinsic sources of resistant starch in
foods, and compares different methods of measuring resistant starch
and their strengths and limitations. Applications in different food
categories are fully covered, with descriptions of how resistant
starch performs in bakery, dairy, snack, breakfast cereals, pasta,
noodles, confectionery, meat, processed food and beverage
products.
