| 參考文獻 |
AACC. 2000. Approved Method of the American Association of Cereal
Chemists. AACC Inc., MN, USA.
Aburto, J., Alric, I. and Borredon, E. 1999a. Preparation of long-chain esters
of starch using fatty acid chlorides in the absence of solvent.
Starch/St?rke 51: 132–135.
Aburto, J., Alric, I., Thiebaud, S., Borredon, E., Bikiaris, D., Prinos, J. and
Panayiotou C. 1999b. Synthesis, characterization and biodegradability
of fatty-acid esters of amylose and starch. J. Appl. Polym. Sci. 74:
1440-1451.
Aburto, J., Hamali, H., and Mouysset-Baziard, G. 2000. Free-solvent
synthesis and properties of higher fatty esters of starch-Part 2.
Starch-Starke. 51: 302-307.
Adachi, S. and Kobayashi, T. 2005. Synthesis of esters by
immobilized-lipase- catalyzed condensation reaction of sugars and fatty
acids in water-miscible organic solvent. J. Biosci. Bioeng. 99(2): 87–94.
Alhir, S., Markajis, S. and Chandan, R.1990. Lipase of Penicillium
caseicolum. J. gric. Food Chem. 38, 598–601.
Anderson, G. H., Catherine, N. L., & Woodend, D. M. (2002). Inverse
association between the effect of carbohydrates on blood glucose and
subsequent short term food intake in young men. American Journal of
Clinical Nutrition, 76,1023–1030.
Angellier, H., Boisseau, S. M., Belgacem, M. N., and Dufresne, A. 2005.
Surface chemical modification of waxy maize starch nanocrystals.
Langmuir 21:2425-2433.
Aparicio-Saguil?n, A., Flores-Huicochea, E., Tovar, J., Garc?a-Su?rez, F.,
Guti?rrez-Meraza, F., & Bello-P?rez, L. A. (2005). Resistant starch-rich powders prepared by autoclaving of native and lintnerized banana starch: Partial characterization. mStarch/St?rke, 57, 405–412.
Arimi, J. M., Duggan, E., O’Riordan, E. D., O’Sullivan, M., & Lyng, J.
G. (2008).Microwave expansion of imitation cheese containing resistant starch. Journal of Food Engineering, 88, 254–262.
Asp, N. G., & Bjorck, I. (1992). Resistant starch. Trends in Food Science &
Technology,3(5), 111–114.
Augustin, M. A., Sanguansri, P., & Htoon, A. (2008). Functional
performance of a resistant starch ingredient modified using a microfluidiser. Innovative Food Science and Emerging Technologies, 9, 224–231.
Baghurst, K. I., Baghurst, P. A., & Record, S. J. (2001). Dietary fibre,
nonstarch polysaccharide and resistant starch intakes in Australia. In G. A. Spiller (Ed.).Handbook of dietary fibre in human health (pp. 583–591). Boca Raton, FL: CRC Press.
Baghurst, P. A., Baghurst, K. I., & Record, S. J. (1996). Dietary fiber,
non-starch polysaccharides and resistant starch – A review. Food Australia, 48(3), 3–35.
Baixauli, R., Salvador, A., Martinez-Cervera, S., & Fiszman, S. M. (2008).
Distinctive sensory features introduced by resistant starch in baked products. Food Science and Technology, 41, 1927–1933.
Bednar, G. E., Patil, A. R., Murray, S. M., Grieshop, C. M., Merchen, N. R.,
& Fahey, G. C.(2001). Starch and fiber fractions in selected food and feed ingredients affect their small intestinal digestibility and fermentability and their large bowel fermentability in vitro in a canine model. The Journal of Nutrition, 131, 276–286.
Behall, K. M., & Hallfrisch, J. (2002). Plasma glucose and insulin reduction
after consumption of breads varying in amylose content. European Journal of Clinical Nutrition, 56, 913–920.
Bello-P?rez, L. A., Gonz?lez-Soto, R. A., S?nchez-Rivero, M. M.,
Guti?rrez-Meraza, F.,& Vargas-Torres, A. (2006). Extrusion of starches from non-conventional sources for resistant starch production. Agrociencia, 40, 441–448.
Bhosale, R. and Singhal, R. 2006. Process optimization for the synthesis of
octenyl succinyl derivative of waxy corn and amaranth starches. Carbohydrate Polymers 66: 521-527.
Bingham, S. A., Day, N. E., & Luben, R. (2003). Dietary fibre in food and
protection against colorectal cancer in the European prospective investigation into cancer and nutrition (EPIC): An observational study. The Lancet, 361, 1496–1501.
Boutboul, A., Giampaoli, P., Feigenbaum, A., Ducruet, V. 2002. Influence of
the nature and treatment of starch on aroma retention. Carbohydrate polymers. 47: 73-82.
Brouns, F., Kettlitz, B., & Arrigoni, E. (2002). Resistant starch and the
butyrate revolution. Trends in Food Science & Technology, 13, 251–261.
Brown, I. L., McNaught, K. J., Ganly, R. N., Conway, P. L., Evans, A. J.,
Topping, D. L. et al. (1996). Probiotic compositions. Intl. Patent WO 96/08261/A1. Issued March 21, 1996. Univ. New South Wales, Burns Philip and Co., Limited, Burns Philip Res. and Dev. Pty., Mauri Lab. Pty. Ltd., Commw. Sci. Ind. Res. Org., Arnotts Biscuits Ltd., Good man Fielder Ingredients Li, Goodman Fielder Ltd.
Brown, M. A., Storlien, L. H., & Brown, I. L. (2003). Cooking attenuates
the ability of high amylose meals to reduce plasma insulin concentrations in rats. British Journal of Nutrition, 90, 823–827.
Buttriss, J. L., & Stokes, C. S. (2008). Dietary fibre and health: An overview. British Nutrition Foundation, Nutrition Bulletin, 33, 186–200.
Cameron, P.A., Davison, B.H., Frymier, P.D. and Barton, J.W. 2002. Direct
transesterification of gases by dry immobilized lipase. Biotechnol. Bioeng. 78: 251–256.
Canovas, A., & P?rez-Alvarez, J. A. (2006). La fibra diet?tica: Un
ingrediente para el desarrollo de alimentos funcionales. Alimentaria, 370, 65–68.
Champ, M., Langkilde, A. M., & Brovns, F. (2003). Advances in dietary
fiber characterization 1. Definition of dietary fiber, physiological relevance, health benefits and analytical benefits. Nutrition Research Reviews, 16, 71–82.
Chand, S., Adlercreutz, P. and Mattiasson, B. 1997. Lipase-catalysed
esterification of ethylelene glycol to mono and diesters. The effect of process parameters on reaction rate and production. Enzyme Microb. Technol. 20: 102–106.
Charalampopoulos, D., Wang, R., Pandiella, S. S., & Webb, C. (2002).
Application of cereals and cereal components in functional foods: A review. International Journal of Food Microbiology, 79, 131–141.
Chi, H., Xu, K., Wu, X., Chen, Q., Xue, D. H., Song, C. L., Zhang, W. D.,
Wang, P. X. 2008. Effect of acetylation on the properties of corn starch. Food Chemistry 106: 923–928.
Chulalaksanaukul, W., Condoret, J.S. and Combes, D. 1993. Geranyl acetate
synthesis by lipase catalysed transesterification in supercritical carbon dioxide. Enzyme Microb. Technol. 15: 691–698.
Chulalaksanaukul, W., Condort, J.S. and Combes, D. 1992. Kinetics of
geranyl acetate synthesis by lipase catalyzed transesterification in n-hexane. Enzyme Microb. Technol. 14: 293–298.
Cizova, A., Koschella, A., Heinze, T., Ebringerova, A. and Srokova, I. 2007.
Octenylsuccinate derivatives of carboxymethyl starch－synthesis and properties. Starch/St?rke 59: 482-492.
Commission of the European Communities (2008). Draft commission
directive:Amending directive 90/496/EEC. .
Coudray, C., Bellanger, J., Castiglia-Delavaud, C., R?m?sy, C., Vermorel,
M., &Rayssignuier, Y. (1997). Effect of soluble or partly soluble dietary fibressupplementation on absorption and balance of calcium, magnesium, iron andzinc in healthy young men. European Journal of Clinical Nutrition, 51, 375–380.
Cummings, J. H., Edmond, L. M., & Magee, E. A. (2004). Dietary
carbohydrates and health: Do we still need the fibre concept? Clinical Nutrition supplements, 1,5–17.
De Roos, N., Heijnen, M. L., & De Graff, C. (1995). Resistant starch has
little effect on appetite, food intake and insulin secretion of healthy young men. European Journal of Clinical Nutrition, 49, 532–541.
De-Deckere, E. A. M., Kloots, W. J., & Van-Amelsvoort, J. M. M. (1993).
Resistant starch decreases serum total cholesterol and triacylglycerol concentrations in rats. Journal of Nutrition, 123, 2142–2151.
Divakar, S. 2004. Porcine pancreas lipase catalysed ring-opening
polymerization of epsilon-carprolactone. Journal of macromolecule science part A—pure and applied chemistry. A41: 537-546.
Dormo, N., Belafi-Bako, K., Bartha, L., Ehrenstein, U. and Gubicza, L.
2004. Manufacture of an environmental-safe bio lubricant from fusel oil by enzymatic esterification in solvent-free system. Biochem. Eng. J. 21: 229–234.
Dutta, P. K., Tripathi, S., Mehrotra, G. K., & Dutta, J. (2009). Perspectives
for chitosan based antimicrobial films in food applications. Food Chemistry, 114,1173–1182.
Dyssler, P., & Hoffmann, D. (1994). Estimation of resistant starch intake in
Europe. In N.-G. Asp, J. M. M. van Amelsvoort, & J. G. A. J. Hautvast (Eds.), Proceedings of the concluding plenary meeting of EURESTA (pp. 84–86). Wageningen, The Netherlands: EURESTA.
E. Fuentes-Zaragoza, M.J. Riquelme-Navarrete, E. S?nchez-Zapata, J.A.
P?rez-?lvarez. May 2010. Food Research International, Volume 43, 4: 931-942
Elmstahl, H. L. (2002). Resistant starch content in a selection of starchy
foods on the Swedish market. European Journal of Clinical Nutrition, 56, 500–505.
Englyst, K. N., & Englyst, H. N. (2005). Carbohydrate bioavailability.
British Journal of Nutrition, 94, 1–11.
Enzymatic Assay of LIPASE (EC 3.1.1.3) Sigma Prod. No. L-0763 and
L-3126 (Olive Oil as Substrate), www.sigma-aldrich.com.
Fagan, J. D., & Gormley, T. R. (2005). Effect of sous-vide cooking, with
freezing, on selected quality parameters of seven fish species in a range of sauces. European Food Research and Technology, 220, 299–304.
Fang, J. M., Fowler, P. A., Sayers, C., Williams, P. A. 2004. The chemical
modification of a range of starches under aqueous reaction conditions. Carbohydrate polymers. 55: 283-289.
Fang, J. M., Fowler, P. A. Tomkinso, J., Hill, C. A. S. 2002. The preparation
and characterization of a series of chemical modified potato starches. Carbohydrate polymers. 47: 245-252.
FAO/WHO (Food and Agriculture Organisation / World Health
Organization), (2002).Diet, nutrition and the prevention of chronic diseases. Report of a joint FAO/WHO expert consultation. WHO technical report series, Vol. 916.
Faraj, A., Vasanthan, T., & Hoover, R. (2004). The effect of extrusion
cooking on resistant starch formation in waxy and regular barley flours. Food Research International, 37, 517–525.
Fausto, F. D., Kacchi, A. I., & Mehta, D. (1997). Starch products in
confectionery. Beverage & Food World, 24(4), 4–16.
Ferguson, L. R., Tasman-Jones, C., Englyst, H., & Harris, P. J. (2000).
Comparativeeffects of three resistant starch preparations on transit time and short-chain atty acid production in rats. Nutrition & Cancer, 36, 230–237.
Ferna’ndez-Gine’ s, J. M., Ferna’ndez-Lo’ pez, J., Sayas-Barbera’ ,
E., & Pe’ rez-Alvarez, J. A.(2005). Meat products as functional foods: A review. Journal of Food Science,70(2), 37–43.
F?rnandez-L?pez, J., Viuda-Martos, M., Sendra, E., Sayas-Barber?, E.,
Navarro, C., &Perez-Alvarez, J. A. (2007). Orange fibre as potential functional ingredient for dry-cured sausages. European Food Research and Technology, 226(1–2), 1–6.
Finkenstadt, V. L. 2005. Natural polysaccharides as electroactive polymers.
Appl. Microbiol. Biotechnol. 67: 735-745.
Forssell, P., Hamunen, A., Autio, K. 1995. Hypochlorite oxidation of barley
and potato starch. Starch/St?rke 47: 371-377.
Fuentes-Zaragoza, E., S?nchez-Zapata, E., Navarro-Rodriguez de Vera, C.,
Sendra-Nadal, E., Sayas-Barber?, E., & Fern?ndez-L?pez, J. (2009). Aspectos generales de la aplicaci?n de la tecnolog?a sous-vide a los productos pesqueros. Alimentaci?n, Equipos y Tecnolog?a, 246, 20–23.
Fuentes-Zaragoza, E., S?nchez-Zapata, E., Navarro-Rodriguez de Vera, C.,
Sendra-Nadal, E., Sayas-Barber?, E., Fern?ndez-L?pez, J. (2010). Aspectos generales de la aplicaci?n de la tecnolog?a sous-vide a los productos c?rnicos. Alimentaci?n, Equipos y Tecnolog?a, in press.
Funke, U., Lindhauer, M. G. 2001. Effect of reaction conditions and alkyl
chain lengths on the properties of hydroxyalkyl starch ethers. Starch/St?rke 53: 547-554.
Gallant, D. J., Bouchet, B., Buleon, A., Perez, S. 1992. Physical
characateristics of starch granules and susceptibility to enzymatic degradation. Eur. J. Clin. Nutr. 46: S3-S16.
Garcia-Segovia, P., Andres-Bello, A., & Martinez-Monzo, J. (2007). Effect
of cooking method on mechanical properties, color and structure of beef muscle (M.pectoralis). Journal of Food Engineering, 80, 813–821.
Gayot, S., Santarelli, X. and Coulon, D. 2003. Modification of flavonoid
using lipase in nonconventional media: effect of the water content. J. Biotechnol. 101: 29–36.
Giczewska, A., & Borowska, J. (2003). Nutritional value of broad bean
seeds. Part 1:Starch and fibre. Food, 47(2), 95–97.
Goto, M., Hatanaka, C. and Masahiro, G. 2005. Immobilization of
surfactant–lipase complexes and their high heat resistance in organic media. Biochem. Eng. J. 24: 91–94.
Grabitske, H. A., & Slavin, J. L. (2008). Low-digestible carbohydrates in
practice. Journal of the American Dietetic Association, 108, 1677–1681.
Grabitske, H. A., & Slavin, J. L. (2009). Gastrointestinal effects of
low-digestible carbohydrates. Critical Reviews in Food Science and Nutrition, 49(4), 327–360.
Han, K. H., Fukushima, M., Kato, T., Kojima, M., Ohba, K., Shimada, K., et
al. (2003).Sterol excretions and hepatic mRNA levels in rats. Lipids, 38(9), 919–924.
Haralampu, S. G. (2000). Resistant starch: A review of the physical
properties and biological impact of RS3. Carbohydrate Polymers, 41, 285–292.
Hashimoto, N., Ito, Y., Han, K. H., Shimada, K., Sekikawa, M., Topping, D.
L., et al.(2006). Potato pulps lowered the serum cholesterol and triglyceride levels inrats. Journal of Nutritional Science and Vitaminology, 52, 445–450.
Hern?ndez, O., Emaldi, U., & Tovar, J. (2008). In vitro digestibility of
edible films from various starch sources. Carbohydrate Polymers, 71, 648–655.
Higgins, J. A. (2004). Resistant starch: Metabolic effects and potential
health benefits. Journal of the AOAC International, 87(3), 761–768.
Higgins, J. A., Higbee, D. R., Donahoo, W. T., Brown, I. L., Bell, M. L., &
Bessesen, D. H.(2004). Resistant starch consumption promotes lipid oxidation. Nutrition & Metabolism, 1, 8.
Hirakawa, H., Kamiya, N., Kawarabayashi, Y. and Nagamune, T. 2005. Log
P effect of organic solvents on a thermophilic alcohol dehydrogenase. Biochim. Biophys. Acta. 1748: 94–99.
Hirata, H., Higuchi, K., Yamashina, T. 1990. Lipase catalyzed
transesterification in organic solvent—effects of water and solvent, thermal-stability and some applications. Journal of biotechnology 14:157-167.
Hizukuri, S., Takeda, Y., Yasuda, M., Suzuki, A. 1981. Multibranched nature
of amylose and the action of debranching enzymes. Carbohydr. Res. 94: 205-213.
Honig, D. H., Carr, M. E. 1992. Preparation and characterization of
copolymers of modified starches and polyacrylonitrile. Starch/St?rke 44: 268-271.
Imberty, A., Chanzy, H., Perez, S., Buleon, A., Tran, V. 1987. New
three-dimensional structure for A-type starch. Marcromolecules 20: 2634-2636.
Howe, J. C., Rumpler, W. V., & Behall, K. M. (1996). Dietary starch
composition and level of energy intake alter nutrient oxidation in‘carbohydrate-sensitive’ men. Journal of Nutrition, 126, 2120–2129.
Imberty, A., Perez, S. 1988. A revisit to the three-dimensional structure of
beta-amylose. Biopolymers 27: 1205-1221.
Jane, J-L., Wong, K-S., McPherson, A. E. 1997. Branched-structure
difference in starches of A- and B-type X-ray patterns revealed by their Naegeli dextrins. Carbohydr. Res. 300: 219-227.
Jobling, S. 2004. Improving starch for food and industrial applications.
Current opinion in plant biology 2004, 7:210-218.
Jokela, M., Kivim?ki, M., Elovainio, M., Viikari, J., Raitakari, O. T., &
Keltikangas-J?rvinen, L. (2009). Urban/rural differences in body weight: Evidence for social selection and causation hypotheses in Finland. Social Science and Medicine,68(5), 867–875.
Jyothi, A. N., Moorthy, S. N., Sreekumar, J. N., & Rajasekharan, K. N.
(2007). Studies on the properties of citrate derivatives of cassava (Manihot esculenta Crantz) starch synthesized by microwave technique. Journal of the Science of Food andAgriculture, 87(5), 871–879.
Kapusniak, J. and Siemion, P. 2007. Thermal reactions of starch with
long-chain unsaturated fatty acid. Part 2. Linoleic acid. Journal of Food Engineering 78: 323-332.
Keenan, M. J., Zhou, J., Mccutcheon, K. L., Raggio, A. M., Bateman, H. G.,
Todd, E., et al.(2006). Effects of resistant starch, a non-digestible fermentable fiber, on reducing body fat. Obesity, 14, 1523–1534.
Kelaher, M., Paul, S., Lambert, H., Ahmad, W., & Smith, G. D. (2008). The
impact of different measures of socioeconomic position on the relationship between ethnicity and health. Annals of Epidemiology, 18(5), 351–356.
Kim, M. J., Choi, S. J., Shin, S. I., Sohn, M. R., Lee, C. J., Kim, Y., et al.
(2008). Resistant glutarate starch from adlay: Preparation and properties. Carbohydrate Polymers,74, 787–796.
Kiran, K. R., and Divakar, S. 2001. Lipase catalyzed esterification of organic
acids with lactic acid. J. Biotechnol. 87: 109-121.
Kiran, K.R., Suresh-Babu, C.V. and Divakar, S. 2001a. Thermostability of
porcine pancreas lipase in non-aqueous media. Process Biochem. 36: 885–892.
Klibanov, A.M. 1986. Enzymes that work in organic solvents. Chem.
Technol. 16: 354–359.
Kumar, R., Modak, J. and Madras, G. 2005. Effect of the chain length of the
acid on the enzymatic synthesis of flavors in supercritical carbon dioxide. Biochem. Eng. J. 23: 199–202.
Kumura, H., Mikawa, K. and Saito, Z. 1993. Influence of milk proteins on
the thermostability of the lipase from Pseudomonas fluorescence 33. J. Dairy Sci. 76: 2164–2167.
Kung, S. and Rhee, J. 1989. Effect of solvents on hydrolysis of olive oil by
immobilized lipase in reverse phase system. Biotechnol. Lett. 11: 37–42.
Lanne, C., Boeren, S., Vos, K. and Veeger, C. 1987. Rules for optimization
of biocatalysis in organic solvents. Biotechnol. Bioeng. 30: 81–87.
Larsson, M., Arasaratnam, V., Mattiasson, B. 1989. Integration of
bioconversion and downstream processing-starch hydrolysis in an aqueous 2-phase system. Biotechnology and Bioengineering 33: 758-766.
Leszczak, J.P. and Tran-Minh, C. 1998. Optimized enzymatic synthesis of
methyl benzoate in organic medium. Operating conditions and impact of different factors on kinetics. Biotechnol. Bioeng. 60: 556–561.
Leu, R. K., Hu, Y., & Young, G. P. (2002). Effects of resistant starch and
nonstarch polysaccharides on colonic luminal environment and genotoxin-induced apoptosis in the rat. Carcinogenesis, 23(5), 713–719.
Liu, R., & Xu, G. (2008). Effects of resistant starch on colonic preneoplastic
aberrant crypt foci in rats. Food and Chemical Toxicology, 46, 2672–2679.
Lopez, H. W., Levrat-Verny, M. A., Coudray, C., Besson, C., Krespine, V.,
Messager, A.,et al. (2001). Class 2 resistant starches lower plasma and liver lipids and improve mineral retention in rats. Journal of Nutrition, 131, 1283–1289.
Lorenz, K. and Kulp, K. 1982. Cereal starch and root starch modification by
heat-moisture treatment. 1. Physicochemical properties. Starke 34: 50-54.
Lorenz, K. and Kulp, K. 1982. Cereal starch and root starch modification by
heat-moisture treatment. 2. Functional properties of and baking potential. Starke 34: 76-81.
Lunn, J., & Buttriss, J. L. (2007). Carbohydrates and dietary fibre. Nutrition
Bulletin,32, 21–64. E. Fuentes-Zaragoza et al. / Food Research International 43 (2010) 931–942 941
Ma, L., Persson, M. and Adlercreutz, P. 2002. Water activity dependence of
lipase catalysis in organic media explains successful transesterification reactions. Enzyme Microb. Technol. 31: 1024–1029.
Martinez-Flores, H. E., Chang, Y. K., Martinez-Bustos, F., & Sgarbierid, V.
(2004).Effect of high fiber products on blood lipids and lipoproteins in hamsters.Nutrition research, 24(1), 85–93.
Mathew, S. and Abraham, T. E. 2007. Physico-chemical characterization of
starch ferulates of different degrees of substitution. Food Chemistry 105: 579-589.
Matti, E., Tomas, A., Pasi, S., Reino, L., Soili, P., Sari, H., et al. 2004.
Determination of the degree of substitution of acetylated starch by hydrolysis, 1H NMR and TGA/IR. Carbohydrate polymers, 57: 261-267.
Mehltretter, C. L., Mark, A. M. 1974. Process for making starch triacetates.
US patent, 3795670.
Mermelstein, N. H. (2009). Analyzing for resistant starch. Food Technology,
4, 80–84.
Mikul?kov?, D., Mas?r, S., & Kraic, J. (2008). Biodiversity of legume
health-promoting starch. Starch, 60, 426–432.
Mikušov , L., Šturd, E., Mošovsk , S., Brindzov?, L., & Mikulajov?, A.
(2009).Development of new bakery products with high dietary fibre content and antioxidant activity for obesity prevention. In Proceedings of 4th international dietary fibre conference (p. 185). Vienna, Austria: International association for cereal science and technology (ICC).
Mira, I., Persson, K. and Villwock, V. K. 2007. On the effect of surface
active agents and their structure on the temperature-induced changes of normal and waxy wheat starch in aqueous suspension. Part. 1. Pasting and calorimetric studies. Carbohydrate Polymer 68: 665-678.
Morais, M. B., Feste, A., Miller, R. G., & Lifichitz, C. H. (1996). Effect of
resistant starch and digestible starch on intestinal absorption of calcium, iron and zinc in infant pigs. Paediatric Research, 39(5), 872–876.
Morita, T., Kasaoka, S., Hase, K., & Kiriyama, S. (1999). Psyllium shifts the
fermentation site of high-amylose cornstarch toward the distal colon and
increases fecal butyrate concentration in rats. Journal of Nutrition, 129,
2081–2087.
Morrison, W. R. and Karkalas, J. 1990. Starch. Methods in plant
biochemistry In: Dey P. M. editor. Carbohydrates. New York: Chapman and Hall. pp. 323-352.
Mullen, J.W. and Pacsu, E. 1942. Starch studies. Preparation and properties
of starch triesters. Ind. Eng. Chem. 34: 1209–1217.
Neumann, U., Wiege, B. and Warwel, S. 2002. Synthesis of hydrophobic
starch esters by reaction of starch with various carboxylic acid imidazolides. Starch/St?rke 54: 449-453.
Noel, M. and Combes, D. 2003. Effects of temperature and pressure on
Rhizomucor miehei lipase stability. J. Biotechnol. 102: 23–32.
Nugent, A. P. (2005). Health properties of resistant starch. British Nutrition
Foundation, Nutrition Bulletin, 30, 27–54.
Osorio, N.M., Ferreira-Dias, S., Gusmao, J.H. and Da-Fonseca, M.M.R.
2001. Response surface modelling of the production of -3 polyunsaturated fatty acids-enriched fats by a commercial immobilized lipase J. Mol. Catal. B Enzym. 11: 677–686.
Pe'rez-Alvarez, J. A., Fern?ndez-L?pez, J., & Sayas-Barber?, M. E. (2003).
La alimentaci?n en las sociedades occidentales. In J. A. Pe'rez-Alvarez, J.Ferna'ndez-Lo'pez, M. E. Sayas-Barber?, Alimentos funcionales y Dieta Mediterr?nea (pp. 11–25). Elche, Spain: Universidad Miguel Hern?ndez.
Pe'rez-Alvarez, J. A. (2008a). Overview of meat products as functional
foods. In J.Fern?ndez-L?pez & J. A. P?rez-Alvarez (Eds.), Technological strategies for functional meat products development (pp. 1–17). Kerala, India: Transworld Research Network.
Pe'rez-Alvarez, J. A. (2008b). Los alimentos del bienestar: Alimentaci?n del
siglo XXI. IAlimentos, 3, 54.
Premavalli, K. S., Roopa, S., & Bawa, A. S. (2006). Resistant starch – A
functionaldietary fiber. Indian Food Industry, 25(2), 40–45.
Qiao, L., Gu, Q. M. and Cheng, H. N. 2006. Enzyme-catalyzed synthesis of
hydrophobically modified starch. Carbohydrate Polymers 66: 135-140.
Quesada, J., & P?rez-Alvarez, J. A. (2006). El quitosano: Un ingrediente
para la industria alimentaria del Siglo XXI. Alimentaci?n equipos y Tecnolog?a, 229,36–39.
Raben, A., Andersen, K., & Karberg, M. A. (1997). Acetylation of or
B-cyclodesetrin addition to potato starch: Beneficial effect on glucose metabolism and appetite sensations. American Journal of Clinical Nutrition, 66, 304–314.
Raben, A., Tagliabue, A., Christensen, N. J., Madsn, J., Holst, J. J., &
Astrup, A. (1994).Resistant starch: The effect on postprandial glycemia, hormonal response and satiety. American Journal of Clinical Nutrition, 60, 544–551.
Rajan, A. and Abraham, T. E. 2006. Enzymatic modification of cassava
starch by bacterial lipase. Bioprocess Biosyst. Eng. 29: 65-71.
Rajan, A., Sudha, J. D. and Abraham, T. E. 2008. Enzymatic modification of
cassava starch by fungal lipase. Industrial crops and products. 27: 50-59.
Ranganathan, S., Champ, M., Pechard, C., Blanchard, P., Nguyen, M.,
Colonna, P., et al.(1994). Comparative study of the acute effects of resistant starch and dietary fibres on metabolic indexes in men. American Journal of Clinical Nutrition, 59,879–883.
Ratnayake, W. S., & Jackson, D. S. (2008). Thermal behavior of resistant
starches RS2, RS 3, and RS 4. Journal of Food Science, 73(5), 356–366.
Reader, D., Johnson, M. L., Hollander, P., & Franz, M. (1997). Response of
resistant starch in a food bar vs. two commercially available bars in persons with type II diabetes mellitus. Diabetes, 46(1), 254.
Roben, A., Andersen, K., & Karberg, M. A. (1997). Acetylation of or
Bcyclodesetrin addition to potato starch: Beneficial effect on glucose
metabolism and appetite sensations. American Journal of Clinical Nutrition,66, 304–314.
Roberfroid, M. B. (2000). Prebiotics and probiotics: Are they functional
foods?American Journal of clinical Nutrition, 71(6), 1682–1687.
Robin, J. P. Mercier, C., Charbonnire, R., Guilbot, A. 1974. Lintnerized
starches gel-filtration and enzymatic studies of insoluble residues from prolonged acid tratment of potato starch. Cereal Chem. 51: 389-406.
Robyt, J. F. and Choe, J. 1996. Acid hydrolysis starch granules in mixture of
two alcohols combined in different ratios. Abstracts of papers of the American chemistry society. 211: 72-CARB.
Rochfort, S., & Panozzo, J. (2007). Phytochemicals for health, the role of
pulses.Journal of Agricultural and Food Chemistry, 55, 7981–7994.
Rodr?guez, S. L., Islas, J. J., Agama, E., Tovar, J., & Bello, L. A. (2008).
Characterizationof a fibre-rich powder prepared by liquefaction of unripe banana flour. Food Chemistry, 107, 1515–1521.
Rudrapatnam, N., & Tharanathan, R. N. (2005). Starch-value addition by
modification. Critical Reviews in Food Science and Nutrition, 45, 371–384.
Sajilata, M. G., & Singhal, R. S. (2005). Specialty starches for snack foods.
Carbohydrate Polymers, 59, 131–151.
Sagar, A. D. and Merril, E.W.1995. Properties of fatty-acid esters of starch.
J. Appl. Polym. Sci. 58: 1647–1656.
Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant starch –
A review.Comprehensive Reviews in Food Science and Food Safety, 5, 1–17.
Sakurai, T., Margolin, A.L., Russell, A.J. and Klibanov, A.M. 1988. Control
of enzyme enantioselectivity by the reaction medium. J. Am. Chem. Soc. 110: 7236–7237.
Sanz, T., Salvador, A., & Fiszman, S. M. (2008a). Resistant starch (RS) in
battered fried products: Functionality and high-fibre benefit. Food Hydrocolloids, 22, 543–549.
Sanz, T., Salvador, A., & Fiszman, S. M. (2008b). Evaluation of four types
of resistant starch in muffin baking performance and relationship with batter rheology. European Food Research & Technology, 227, 813–819.
Sanz, T., Salvador, A., Baixauli, R., & Fiszman, S. M. (2009). Evaluation of
four types of resistant starch in muffins. II. Effects in texture, colour and consumer response.European Food Research & Technology, 229(2), 197–204.
Scholz-Ahrens, E., Ade, P., Marten, B., Weber, P., Timm, W., Yahya, A., et
al. (2007).Prebiotics, probiotics, and synbiotics affect mineral absorption, bone mineralcontent, and bone structure. Journal of Nutrition, 137, 838–846.
Schreier, P. 1997. Biotechnology of aroma compounds. Berger RG (ed.).
Adv. Biochem. Eng. Biotechnol. 17: 52.
Segel, I.H. 1975. Enzyme Kinetics. John-Wiley and Sons, NY, USA.
Seib, P. A., & Kyungsoo, W. (1999). Food grade starch resistant to
a-amylase andmethod of preparation. US patent 5855,946. January 5, 1999. Manhattan,Kansas: Kansas State Univ Research Foundation.
Seiji, M. 1953. Studies on the enzymatic breakdown of limitedextrin. 1. The
enzymatic breakdown of beta-limitdextrin by alpha-amylase. Journal of biochemistry 40: 509-514.
Seiji, M. 1953. Studies on the enzymatic breakdown of limitedextrin. 2. The
alpha-limitdextrin. Journal of biochemistry 40: 515-518.
Sharma, A., Yadav, B. S., & Ritika (2008). Resistant starch: Physiological
roles and food applications. Food Reviews International, 24, 193–234.
Shimada, M., Mochizuki, K., & Goda, T. (2008). Dietary resistant starch
reduces levels of glucose-dependent insulinotropic polypeptide mRNA along the jejunum–ileum in both normal and type 2 diabetics rats. Bioscience,Biotechnology and Biochemistry, 72(8), 2206–2209.
Shorgen, R. L. 2003. Rapid preparation of starch esters by high temperature/
pressure reaction. Carbohydrate polymers. 52: 319-326.
Singh, J., McCarthy, O. J., Singh, H. 2007. Morphological, thermal and
rheological characterization of starch isolated from New Zealand Kamo Kamo (Cucurbita pepo) fruit-A novel source. Carbohydrate polymers. 67: 233-244.
Slavin, J. (2004). Whole grains and human health. Nutrition Research
Reviews, 17,99–110.
Slavin, J., Stewart, M., Timm, D., & Hospattankar, A. (2009). Fermentation
patterns and short chain-fatty acid (scfa) profiles of wheat dextrin and other functional fibers. In Proceedings of 4th international dietary fibre conference 2009 (p. 35).International Association for Cereal Science and Technology (ICC), 1–3 July 2009, Vienna, Austria.
Song, X., He, G., Ruan, H. and Chen, Q. 2006. Preparation and properties of
octenyl succinic anhydride modified early indica rice starch. Starch/St?rke 58: 109-117.
Soo, E., Salleh, A.B., Basri, M., Rahman, R.N.Z.R.A. and Kamaruddin, K.
2003. Optimization of the enzyme-catalyzed synthesis of amino acid-based surfactants from palm oil fractions. J. Biosci. Bioeng. 95: 361–367.
Stamatis, H., Xenakis, A. and Kolisis, F.N. 1999. Bioorganic reactions in
icroemulsions: the case of lipases. Biotechnol. Adv. 17: 293–318.
Stamatis, H., Xenkis, A., Menge, V. and Kolisis, N.F. 1993. Kinetic study of
lipase catalyzed esterification in microemulsion. Biotechnol. Bioeng. 42: 931–937.
Tagliabue, A., Raben, A., Heijnen, M. L., Deurenberg, P., Pasquali, E., &
Astrup, A.(1995). The effect of raw potato starch on energy expenditure and substrateoxidation. American Journal of Clinical Nutrition, 61, 1070–1075.
Takahashi, R. and Ojima, T. 1969. Pregelatinization of wheat starch in a
drum drier. Starke. 21: 318-&.
Tapsell, L. C. (2004). Diet and metabolic syndrome: Where does resistant
starch fit in? Journal of the Association of Analytical Chemists International, 87(3), 756–760.
Teramoto, N., & Shibata, M. 2006. Synthesis and properties of pullulan
acetate.
Tharanathan, R. N., & Mahadevamma, S. (2003). Grain legumes: A boon to
human nutrition. Trends in Food Science & Technology, 14, 507–518.
Tharanathan, R. N. (2002). Food-derived carbohydrates: Structural
complexity and functional diversity. Critical Reviews in Biotechnology, 22(1), 65–84.
Thermal properties, biodegradability, and a semi-clear gel formation in
organic solvents. Carbohydrate Polymer, 63, 476–481.
Thompson, D. B. (2000). On the non-random nature of amylopectin
branching. Carbohydrate Polymers, 43, 223–239.
Topping, D. L., Anthony, M. F., & Bird, F. (2003). Resistant starch as
prebiotic and synbiotic: State of the art. Proceedings of the Nutrition Society, 62, 171–176.
Tramper, J., Vermie, M.H., Beetink, H.H. and Von-Stocker, U. 1992. In:
Biocatalysis in nonconventional media. Elsevier, Amsterdam.
Trasande, L., Cronk, C., Durkin, M., Weiss, M., Schoeller, D., Hewitt, J. B.,
et al. (2009).Environment and obesity in the national children’s study.
Environmental Health Perspectives, 117, 159–166.
Trinidad, T. P., Wolever, T. M. S., & Thompson, L. U. (1996). Effect of
acetate and propionate on calcium absorption from the rectum and distal colon of humans.American Journal of Clinical Nutrition, 63, 574–578.
Trubiano, P. C. 1995. The role of speciality food starches in flavour
encapsulation. ACS symposium series. 610: 244-253.
Truwell, A. S. (1992). Glycemic index of foods. European Journal of
Clinical Nutrition,46(2), 91–101.
Tufvesson, F., Wahlgren, M. and Eliasson, A. C. 2003. Formation of
amylose-lipid complexes and effects of temperature treatment. Part 2.
Fatty acid. Starch/St?rke 55: 138-149.
Viuda-Martos, M., L?pez-Marcos, M. C., Fern?ndez-L?pez, J., Sendra, E.,
L?pez-Vargas,J. H., & P?rez-Alvarez, J. A. (2010). The role of fibre in cardiovascular diseases: A review. Comprehensive Reviews in Food Science and Food Safety, 9, 240–258.
Wang, Y. J., Wang, L. F.2002. Characterization of acetylated waxy maize
starches prepared under catalysis by different alkali and alkaline-earth hydroxides. Starch/ St?rke. 54: 25-30.
Welsh, F.W., Williams, R.E. and Dawson, K.H. 1990. Lipase-mediated
synthesis of low molecular weight flavor esters. J. Food Sci. 55: 1679–1682.
Wepner, B., Berghofer, E., Miesenberger, E., & Tiefenbacher, K. (1999).
Citrate starch: Application as resistant starch in different food systems. Starch, 51(10),354–361.
WHO (World Health Organization), (2006). Obesity and overweight. Fact
sheet No.311. .
Wurzburg, O. B. 1995. Modified strarches. Pages 67-97 in: Food
Polysaccharides and Their Applications. A. M. Stephen, Ed. Marcel Dekker, New York.
Xie, X., Cui, S. W., Li, W., & Tsao, R. (2008). Isolation and characterization
of wheat bran starch. Food Research International, 41, 882–887.
Yadav, G.D. and Devi, K.M. 2004. Immobilized lipase-catalysed
esterification and transesterification reactions in non-aqueous media for the synthesis of tetrahydrofurfuryl butyrate: comparison and kinetic modeling. Chem. Eng. Sci. 59: 373–383.
Younes, H., Levrat, M. A., Demige, C., & Remesy, C. (1995). Resistant
starch is more effective than cholestyramine as a lipid-lowering agent in the rat. Lipids, 30, 847–853.
Yuan, H., Nishiyama, Y., Wada, M. and Kuga, S. 2006. Surface acylation of
cellulose whiskers by drying aqueous emulsion. Biomacromolecules 7: 696-700.
Yue, P., & Waring, S. (1998). Resistant starch in food applications. Cereal
Foods World, 43(9), 690–695.
Zaidi, A., Gainer, J.L., Carta, G., Mrani, A., Kadiri, T., Belarbi, Y. and Mir,
A. 2002. Esterification of fatty acids using nylon-immobilized lipase in n-hexane: kinetic parameters and chain length effects. J. Biotechnol. 93: 209–216.
Zaks, A. and Klibanov, A.M. 1986. Substrate specificity of enzymes in
organic solvents vs. water is reversed. J. Am. Chem. Soc. 108: 2767–2768.
Zobel, H. F., Young, S. N., Rocca, L. A. 1988. Starch gelatinization-An
X-ray diffraction study. Cereal chemistry. 65: 443-446.
張海燕、丁玉、尹瑞卿、白雲峰 2007 脂肪?活性的最新研究。生物
學通報 42 (3):16-17
鄒仲堯 2009酵素法製備不同鏈長脂肪酸修飾樹薯澱粉之性質探討，國
立台灣大學農業化學研究所碩士論文
|
[Endnote RIS 格式]
[相關文章]
[文章引用]
[完整記錄]
[館藏目錄]
facebook
plurk
twitter
funp
google
live
udn
HD
myshare
reddit
netvibes
friend
youpush
delicious
baidu
Google bookmarks
del.icio.us
hemidemi