期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 55, 期 12, 页码 1642-1657出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2012.704434
关键词
Slowly digestible starch; structure; digestibility; glycemic response; health claim
资金
- National Natural Science Foundation of China [31000764, 31230057, 20976073]
- Science & Technology Pillar Program of Jiangsu Province [BE2012613, BY2012049, BE2014703]
- State Key Laboratory of Food Science & Technology of Jiangnan University [SKLF-TS-201117]
The link between carbohydrate intake and health is becoming increasingly important for consumers, particularly in the areas of glycemic index (GI) and extended energy-releasing starches. From a physiological point of view, slowly digestible starch (SDS) delivers a slow and sustained release of blood glucose along with the benefits resulting from low glycemic and insulinemic response. SDS has been implicated in several health problems, including diabetes, obesity, and cardiovascular diseases (metabolic syndromes). It may also have commercial potential as a novel functional ingredient in a variety of fields, such as nutrition, medicine, and agriculture. The present review assesses this form of digestion by analyzing methods to prepare and evaluate SDS, and factors affecting its transformation, its health benefits, and its applications.
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