Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fibre. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behaviour in the gastro-intestinal tract and their contribution to healthy diets.
|Titolo:||Role of polysaccharides in food, digestion and health|
|Parole Chiave:||Starch; non-starch polysaccharides; dietary fibre; food processing; health benefits|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||gen-2017|
|Data ahead of print / Data di stampa:||28-apr-2015|
|Digital Object Identifier (DOI):||10.1080/10408398.2014.939263|
|Appare nelle tipologie:||01 - Articolo su periodico|