Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review-Reference-Cited by-同舟云学术

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Development of Low-Calorie Food Products with Resistant Starch-Rich Sources. – a Review

Published:2023-04-19 Issue: Volume: Page:1-18
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Karunarathna Sankha¹²,Wickramasinghe Indira¹³,Truong Tuyen²⁴,Brennan Charles²,Navaratne S.B.¹,Chandrapala Jayani²

Affiliation:

1. Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka

2. School of Science, RMIT University, Bundoora, Victoria, Australia

3. Fakultät Physikalische Technik/Informatik, University of Applied Sciences, Zwickau, Germany

4. School of Science, Engineering & Tech, RMIT University, Saigon, Vietnam

Funder

University Research Grants

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2204137

Reference139 articles.

1. Health benefits of resistant starch: A review of the literature

2. Carbohydrates and dietary fibre

3. Preparation, health benefits and applications of resistant starch-a review

4. Health properties of resistant starch

5. Whole grains and human health

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review;Foods;2024-08-30

2. Structure and Digestibility of Spray‐Dried Corn Starch: Influence of Post‐Treatments;Starch - Stärke;2024-07-08

3. Multigrain for Low-calorie, Low-fat, and High-fiber Food;Current Food Science and Technology Reports;2024-06-22

4. An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification;Molecules;2024-06-06

5. Progress in understanding resistant-starch formation in hydroxypropyl starch: A minireview;Food Hydrocolloids;2024-04

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