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Evidence-based Nutraceuticals and Functional FoodsCheck Access
Edited by
Dejian Huang;
Dejian Huang
National University of Singapore, Singapore
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Liangli (Lucy) Yu
Liangli (Lucy) Yu
University of Maryland, USA
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Hardback ISBN:
978-1-83916-283-1
PDF ISBN:
978-1-83767-404-6
EPUB ISBN:
978-1-83767-405-3
Product Type:
Textbooks
No. of Pages:
382
Publication date:
02 May 2025
Book Chapter
Chapter 12: Non-digestible Polysaccharides Check Access
By
Y. Yao
;
Y. Yao
aDepartment of Nutrition and Food Science, University of Maryland, College Park, MD 20724, USA
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B. Gao
;
B. Gao
bInstitute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
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L. Yu
L. Yu
aDepartment of Nutrition and Food Science, University of Maryland, College Park, MD 20724, USA [email protected]
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Published:02 May 2025
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Product Type: Textbooks
Page range:
231 - 266
Citation
Y. Yao, B. Gao, and L. Yu, in Evidence-based Nutraceuticals and Functional Foods, ed. D. Huang and L. (. Yu, Royal Society of Chemistry, 2025, ch. 12, pp. 231-266.
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This chapter discusses non-digestible polysaccharides, focusing on how their chemical and molecular structures determine their physicochemical and health beneficial properties using psyllium, β-glucan, resistant starch, chitosan and inulin as examples. The potential side effects of the non-digestible polysaccharides are discussed, along with the common considerations of their food applications.
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