Legumes are one of the world's most important sources of food supply, especially in
develo** countries, in terms of food energy as well as nutrients. Common beans are a …

The term 'resistant starch'was originally used to designate a starch fraction that resisted
pancreatic amylase/pullulanase degradation in vitro after dispersion in boiling water; …

Consumption of natural bioactive compounds such as polyphenols, carotenoids and dietary
fiber offers health benefits including protection against cardiovascular diseases, cancer and …

Antioxidants like phenolics and carotenoids both as additives in foods or pharmaceutical
supplements can scavenge reactive oxygen species and protect against degenerative …

Due to the increased prevalence of overweight, obesity, diabetes, colon cancer,
cardiovascular diseases, and metabolic syndrome, dietary approaches to reduce starch …

A portion of starch and starch products that resist digestion in small intestine has been
described as resistant starch. Starch may become resistant to digestion due to several …

When predicting the nutritional quality of foods, information on the digestibility of the various
nutrients is of utmost importance. However, in vivo determinations are timeconsuming and …

Starch represents the major source of available carbohydrate in the human diet. Starch is
the most abundant (22–45%) carbohydrate in the legume seed. The rate of starch digestion …

Glycemic response after ingestion of starchy foods varies. Starch in many common ready-to-
eat foods is only partly gelatinized. In view of this, the relationships among degree of starch …

Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second
Edition provides thorough and authoritative coverage of the chemical analysis, structure …