New enzyme-resistant dextrins from corn starch - from structure to functionality and health

• Autorzy: Kapusniak J. , Jane J. , Jochym K. , Slizewska K.
• Języki publikacji: EN

Słowa kluczowe

EN

new enzyme; enzyme; dextrin; corn starch; structure; functionality; health; human health; thermolysis; dietary fibre; esterification; enzyme resistance; citric acid

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.105-106

Twórcy

autor

Kapusniak J.

• Institute of Chemistry, Environmental Protection, and Biotechnology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland

autor

Jane J.

• Department of Food Science and Human Nutrition, Iowa State University, Ames IA, USA

autor

Jochym K.

• Institute of Chemistry, Environmental Protection, and Biotechnology, Jan Dlugosz University in Czestochowa, Czestochowa, Poland

autor

Slizewska K.

• Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Lodz, Poland