Abstract Type 1 resistant starch (RS1) has recently received tremendous attention from
various research areas such as food science, nutrition, microbiology, and pharmaceutical …

In the last century, starch present in foods was considered to be completely digested.
However, during the 1980s, studies on starch digestion started to show that besides …

Resistant starch (RS) plays a key role in providing metabolic and colonic health benefits. In
particular, RS type III (RS3) is of great interest because of its thermal stability and its …

Starch, as the main source of carbohydrates in the diet, provides energy for various activities
of the body. Different types and structures of starch lead to variations in digestion and …

Resistant starch, also known as anti-digestion enzymatic starch, which cannot be digested
or absorbed in the human small intestine. It can be fermented in the large intestine into short …

Publisher Summary Knowledge of the food processing methods and conditions as well as
the underlying mechanism that leads to the formation of resistant starch (RS) in foods is of …

Resistant starch (RS) is a non‐digestible carbohydrate that has numerous biological
benefits. However, the amounts of RS are limited in most native cereal starches, thus …

Resistant starch (RS) is defined as the fraction of starch that escapes digestion in the small
intestine due to either difficult enzyme/starch contact or to the strength of the crystalline …

Resistant starch (RS) has become a popular topic of research in recent years. Most scholars
believe that there are 5 types of RS. However, accumulating evidence indicates that in …

Bread is categorized as having a high amount of rapidly digested starch that may result in a
rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is …