A Review of the Design and Architecture of Starch-Based Dietary Foods
作者机构：State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxi 214122China School of Food Science and TechnologyJiangnan UniversityWuxi 214122China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan UniversityWuxi 214122China
出 版 物：《Engineering》 (工程（英文）)
年 卷 期：2021年第7卷第5期
页 面：663-673页
核心收录：
学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 0808[工学-电气工程] 08[工学] 0807[工学-动力工程及工程热物理] 083202[工学-粮食、油脂及植物蛋白工程]
基 金：This work was financially supported by the National Natural Science Foundation of China(31701644 and 32072268) the Science&Technology Pillar Program of Jiangsu Province(BE2018304) the National First-Class Discipline Program of Food Science and Technology(JUFSTR20180203)
主 题：Sugar Starch Fiber Dietary foods
摘 要：Carbohydrates,which are mostly present in sugar,starch,and fiber,are one of the main ingredients of food and the primary source of energy in the human *** these three main sources,starch stands out as one of the most abundant reserves of *** starch would not only enhance our understanding of the functionality of starch in the human body but also aid in the design of novel starch-based dietary *** present review first provides a state-of-the-art understanding of the various classifications of dietary starches,including rapidly digesting starch(RDS),slowly digesting starch(SDS),and resistant starch(RS).Moreover,both the in vivo and in vitro determination methods of the digestibility of starch-based dietary foods are *** on the current understanding,present research strategies to design novel starch-based dietary foods through either the direct addition of modified starch or the alteration of processing conditions are ***,certain perspectives related to the future research directions of starch-based foods are also included.
维普期刊数据库