The consumption of whole grain products is often related to beneficial effects on consumer
health. Dietary fibre is an important component present in whole grains and is believed to be …

In this review, recent reports on in vitro starch hydrolysis kinetics are reviewed with regard to
the structural characteristics of starches. Factors such as starch granule morphology …

A few decades ago Amaranthus was rediscovered as a most promising plant genus that may
provide high‐quality protein, unsaturated oil, and various other valuable constituents. Since …

Amaranth grain is a highly nutritional pseudocereal with a superior amount of proteins when
compared to true cereals. It is a reasonably well‐balanced food with functional properties …

The current production levels of the major staple food crops are not sufficient to fulfill the
projected global food requirements, with more than 75% of total grain production being …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐
rich diet, consisting of foods in the form of grains, for example, rice, or a food product made …

Rice is the principle staple and energy source for nearly half the world's population and
therefore has significant nutrition and health implications. Rice is generally considered a …

Background Reduced postprandial blood glucose levels are beneficial for chronic diseases,
such as type 2 diabetes and obesity. However, cooking native starches make them easily …

A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is
crucial to be able to promote their industrial use. As a first step towards a more efficient and …