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392 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYFunding: This research was supported by the National Institute for Food Control. Acknowledgments: The authors would like to express their sincere thanks to the Vietnam Food Safety Science and Technology Association for providing professional advice and the Asia Food Chemical Joint Stock Company for actively supporting and coordinating the implementation of this research. Conflicts of Interest: The authors declare no conflict of interest. REFERENCES1. Y. K. Lee and S. Salminen, Handbook of probiotics and prebiotics, 2009.2. K. Younis, S. Ahmad, and K Jahan, %u201cHealth benefits and application of prebiotics in foods,%u201d Journal of Food Processing & Technology, 2015, Vol.6, No.4, pp. 1-7.3. D. F. Birt, T. Boylston, S. Hendrich et al., %u201cResistant Starch: Promise for Improving Human Health,%u201d Advances in Nutrition, 2013, Vol. 4, No.6, pp. 587-601.4. H. N. Englyst, S. M. Kingman, and J. H. Cummings, %u201cClassification and measurement of nutritionally important starch fractions,%u201d European Journal of Clinical Nutrtition, 1992, Vol. 46 (Supp 2), pp. 33-50.5. Wolever TM, %u201cDietary carbohydrates and insulin action in humans%u201d, British Journal of Nutrition, 2000, Vol. 83(Suppl 1), pp. 97-102.6. Wenyuan Gao et. al., %u201cFour types of winged yam (Dioscorea alata L.) resistant starches and their effects on ethanol-induced gastric injury in vivo%u201d, Food Hydrocolloids, 2018, Vol. 85, pp. 21-29.7. Ziyan Zang, Xiaoxiao Gong, Linhai Cao, Hongxia Ni and Hui Chang, %u201cResistant starch from yam: Preparation,