The development and application of high amylose maize starches for food, nutritional benefit and public health

[目次]

  • TABLE OF CONTENTS / p1
  • LIST OF TABLES / p4
  • LIST OF FIGURES / p6
  • ABBREVIATIONS / p7
  • ABSTRACT / p10
  • Chapter 1.Background to the project. / p1
  • 1.1 Introduction / p1
  • 1.2 Resistant Starch (RS) / p2
  • 1.3 Resistant Starch in Food / p5
  • 1.4 Maize in Australia / p7
  • 1.5 High Amylose Maize Starch / p7
  • 1.6 Nutritional and Physiological Effects of Resistant Starch / p8
  • 1.7 Small Intestine / p9
  • 1.8 Large Bowel / p9
  • 1.9 Development of the Use of RS in Food / p11
  • 1.10 Aims / p13
  • Chapter 2.Maize breeding and starch structural analysis. / p15
  • 2.1 Introduction / p15
  • 2.2 Materials and Methods / p15
  • 2.3 Results / p21
  • 2.4 Discussion / p26
  • 2.5 Summary / p28
  • Chapter 3.The nutritional impact of high amylose maize starch. / p29
  • 3.1 Introduction / p29
  • 3.2 Materials and methods / p29
  • 3.3 Results / p31
  • 3.4 Discussion / p36
  • 3.5 Summary / p41
  • Chapter 4.The use of high amylose maize starch as a prebiotic.
  • 4.1 Introduction / p43
  • 4.2 Materials and methods / p43
  • 4.3 Results / p52
  • 4.4 Discussion / p53
  • 4.5 Summary / p54
  • Chapter 5.Food engineering with high amylose maize starch.
  • 5.1 Introduction / p55
  • 5.2 Materials and methods / p55
  • 5.3 Results / p58
  • 5.4 Discussion / p59
  • 5.5 Summary / p62
  • Chapter 6.Integrated discussion and future directions
  • 6.1 Conclusion and Future Directions / p63
  • Acknowledgements. / p65
  • References / p66
  • Papers referred to in this thesis / p74

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この本の情報

書名 The development and application of high amylose maize starches for food, nutritional benefit and public health
著作者等 Ian Lewis Brown
書名別名 高アミロースメイズスターチの食品,栄養及び健康を目指した開発と応用
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