Beschreibung
Resistant Starch (RS) content in food is naturally classified as very low so there is a need of some modifications to increase its content. Over the last two decades, many starch modification methods have been investigated to increase the number of RS, ranged from conventional methods which are physical methods involving heat such as hydrothermal methods (heat moisture treatment, annealing, autoclaving-cooling), to the latest non-conventional methods using ultrasonication technology and microwaves and other types of mild technology that apply biological methods. Various positive benefits of RS for the body such as preventing colon cancer, its hypoglycemic effect, acting a prebiotic, reducing the risk of gallstone formation, its hypocolesterolemic effect, inhibiting fat accumulation and increasing mineral absorption are also discussed in this book, along with its application in the food industry.
Autorenporträt
The Author is currently a faculty member of Food Business Technology at Prasetiya Mulya University, Indonesia. He obtained his PhD in the field of Agricultural Sciences from Georg-August-Universität Göttingen Germany in 2018. His research mostly related to food science and technology. He works also in the area of molecular docking and networking.
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