| 1. | Resistant starch is a new resource of dietary fiber
摘要抗性淀粉是一种新型的膳食纤维资源。 |
| 2. | Green banana pulp contains large of starch and resistant starch
摘要青香蕉含有丰富的淀粉和抗性淀粉。 |
| 3. | Non - absorbable starch
抗性淀粉 |
| 4. | The level of starch and resistant starch decreased significantly during banana ripening
结果显示，随着香蕉成熟度升高，香蕉淀粉及抗性淀粉含量逐渐下降。 |
| 5. | Factors influenced the content of rs include : the type of plant , lipid , protein , processing condition etc
抗性淀粉的含量受许多因素的影响，如植物种类、脂肪、蛋白质、加工方式和条件等。 |
| 6. | The study on preparation of different kinds of resistant starch is of great significance for acceleration industrialization of the products
研究不同抗性淀粉的制备方法对促进该产品的工业化生产具有重要意义。 |
| 7. | Colonic fermentation , bacterial growth , fecal bulking , transit time and the energy value of foods are all affected by the presence of resistant starch
结肠发酵、细菌生长、粪便体积、排空时间和饲粮能量值等都受到抗性淀粉的影响。 |
| 8. | Yields of banana flour from green bananas obtained about 11 % , with a purity of about 95 % , relatively low amylose contents ( 11 % ~ 20 % ) and high resistant contents ( > 57 % )
五个品种中，西贡蕉具有最高的淀粉含量，而牛蕉的抗性淀粉比例则最大。 |
| 9. | This article will be focused on these functions and factors and provide some evidence on the reasonable utilization of resistant starch in the diet of animals
本文简要阐述了抗性淀粉的这些功能和影响因素，从而为合理利用动物饲料中抗性淀粉提供理论依据。 |
| 10. | Four methods for preparation of resistant starch were introduced and the effect of food ingredients such as lipid sugar on the formation of resistant starch was simply described as well
介绍了4类抗性淀粉的制备方法，简述了脂类、糖等食品成分对抗性淀粉形成的影响。 |
