Global ETD Search
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Showing 1 to 2 of 2 for “"high amylose maize"”.
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Evaluation of microbial adjuncts and their effect on the ripening of cheddar cheese
… cfu/ml, as a probiotic adjunct culture and Hi-Maize® 260 (resistant high amylose maize starch) at level of 2% and 4% w/v, as a prebiotic fiber which also played the role of fat replacer. Bifidobacterium BB-12 decreased by 1 log cycle after 60 d of ripening and remained steady at level of ~107 …
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Health Effects of Dietary Fermentable Fiber (Resistant Starch)
… were in four diet groups, two control diets (highly digestible isolated starch, CON; and low resistant starch whole grain flour, WG) and two high resistant starch diets (high amount of isolated resistant starch, RS; high amounts of resistant starch in a whole grain flour, WG+RS). Gene …