resistant

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resistant

(rē-zĭs′tĭnt, rĭ-) [L. resistere, to stand back, to withstand]
A lack of response to, or of influence by, a pathogen, toxin, treatment, or other stressor.
References in periodicals archive ?
cargill.com), Minneapolis, for the production and marketing of a resistant starch product called Fibersym HA.
Cargill's European division Cerestar (www.cerestar.com), Mechelen, Belgium, introduced a tapioca-based resistant starch, ActiStar RT, in 2005.
Since tapioca, the source of resistant starch in ActiStar RT, is the blandest of all starches it doesn't detract from the desired taste, texture or appearance of finished products.
Sugar beets have been a source of fiber that behaves much like resistant starch but tests as fiber.
Also behaving a little like resistant starch are the oligofructose and inulin products, made from chicory root or rice, produced by Orafti (www.orafti.com), Malvern, Pa.
National Starch Food Innovation (www.foodinnovation.com), Bridgewater, N.J., introduced Hi-maize resistant starches in 2002, although flour and meal from Hi-maize high-amylose corn were just introduced in March of this year.
Use of those amounts of fiber as resistant starch from Hi-maize flour or meal can be accommodated in a wide variety of foods, including bread, cereals and pastas.
Nearly 800 studies are published concerning resistant starches and various disease states, such as diabetes, cardiovascular conditions, metabolic syndrome and cancer.
The difference between resistant starch and fiber is currently partly a regulatory issue.