Effect of resistant starch types as a prebiotic
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00253-022-12325-y.pdf
Reference100 articles.
1. Alfilasari N, Sirivongpaisal P, Wichienchot S (2021) Gut health function of ınstant dehydrated rice sticks substituted with resistant starch types 2 and 4. Curr Microbiol 78:3010–3019. https://doi.org/10.1007/s00284-021-02564-z
2. Amirah AS, Nor Syazwani S, Radhiah S, Anis Shobirin MH, Nor-Khaizura MAR, Wan Zunairah WI, Shazini NR (2020) Influence of raisins puree on the physicochemical properties, resistant starch, probiotic viability and sensory attributes of coconut milk yogurt. Food Res 4(1):77–84. https://doi.org/10.26656/fr.2017.4(j1).185
3. Arcila JA, Rose DJ (2015) Repeated cooking and freezing of whole wheat flour increases resistant starch with beneficial impacts on in vitro fecal fermentation properties. J Funct Foods 12:230–236. https://doi.org/10.1016/j.jff.2014.11.023
4. Arshad NH, Zaman SA, Rawi MH, Sarbini SR (2018) Resistant starch evaluation and in vitro fermentation of lemantak (native sago starch), for prebiotic assessment. Int Food Res J 25(3).
5. Ashaolu TJ, Ashaolu JO, Adeyeye SA (2021) Fermentation of prebiotics by human colonic microbiota in vitro and short-chain fatty acids production: a critical review. J Appl Microbiol 130(3):677–687. https://doi.org/10.1111/jam.14843
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