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resistant starch

Catalogue: Ground Cover
The fibre content of wheat grain has been the focus of an ambitious public-private project, undertaken in Australia and France, designed to help improve public health.. The incongruity between fibre's expected and observed health benefits has given rise to the idea that fibre with different physiochemical properties impacts on the body differently and has different health benefits... "Now, a multidisciplinary team of plant geneticists, agronomists and human nutritionists have developed a wheat variety with markedly altered starch qualities - it is high in amylose, a particular type of starch which is less resistant to digestion and, as a consequence, the resistant starch content of this wheat is increased greatly."..
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Catalogue: Ground Cover
The fibre content of wheat grain has been the focus of an ambitious public-private project, undertaken in Australia and France, designed to help improve public health.. The incongruity between fibre's expected and observed health benefits has given rise to the idea that fibre with different physiochemical properties impacts on the body differently and has different health benefits... "Now, a multidisciplinary team of plant geneticists, agronomists and human nutritionists have developed a wheat variety with markedly altered starch qualities - it is high in amylose, a particular type of starch which is less resistant to digestion and, as a consequence, the resistant starch content of this wheat is increased greatly."..
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Catalogue: Ground Cover
The importance of pulses (legumes) in gut function and bowel health is largely misunderstood in Australia, where the rate of colorectal cancer is the second highest in the world.. Dr David Topping, chief research scientist at CSIRO's Food and Nutrition Flagship in Adelaide, says that in Australia most of the fibre is consumed as (insoluble) cereal fibre, with the increasing disease rate due to a deficiency of fermentable fibres such as resistant starch - a component of pulses... "If we don't eat enough resistant starch, the good bacteria in our large bowel get hungry and feed on other things including protein, releasing potentially damaging products such as phenols [digestion products of aromatic amino acids] instead of beneficial short-chain fatty acids," Dr Topping says...
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Catalogue: Ground Cover
Fibre development sets up new market potential.. Researchers working in the GRDC-backed venture have made it possible for wheat products to provide sufficient quantities of 'resistant starch'... Dr Elisabeth Chanliaud, R&D director at Limagrain C r ales Ingr dients, says the research breakthrough makes it possible to start developing cereal products that make sufficient quantities of resistant starch available without changing the type and quantity of consumed foods, particularly in terms of bread, cereal and pasta...
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Catalogue: Ground Cover
Fibre development sets up new market potential.. Researchers working in the GRDC-backed venture have made it possible for wheat products to provide sufficient quantities of 'resistant starch'... Dr Elisabeth Chanliaud, R&D director at Limagrain C r ales Ingr dients, says the research breakthrough makes it possible to start developing cereal products that make sufficient quantities of resistant starch available without changing the type and quantity of consumed foods, particularly in terms of bread, cereal and pasta...
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Catalogue: Ground Cover
The importance of pulses (legumes) in gut function and bowel health is largely misunderstood in Australia, where the rate of colorectal cancer is the second highest in the world.. Dr David Topping, chief research scientist at CSIRO's Food and Nutrition Flagship in Adelaide, says that in Australia most of the fibre is consumed as (insoluble) cereal fibre, with the increasing disease rate due to a deficiency of fermentable fibres such as resistant starch - a component of pulses... "If we don't eat enough resistant starch, the good bacteria in our large bowel get hungry and feed on other things including protein, releasing potentially damaging products such as phenols [digestion products of aromatic amino acids] instead of beneficial short-chain fatty acids," Dr Topping says...
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