Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and
tubers in the form of semi-crystalline granules with unique properties for each plant. Though …

There are many hydrophobic or poorly soluble nutrients and bioactive compounds which are
essential for human health, such as phenolic compounds, carotenoids, essential oils …

Rice is consumed as staple food by more than half of the world's population. However, it has
high glycemic index because of high starch content and is associated with the development …

Starch continues to be an important renewable biopolymer in both the food and non‐food
industries. Its properties, which vary depending on the plant source, stem directly from its …

Much has been written over many decades about the structure and properties of starch. As
technology develops, the capacity to understand in more depth the structure of starch …

The vast majority of bread is traditionally produced from wheat flour. Apart from its major
constituent starch, wheat flour also contains many other types of substances of which the …

Resistant starch (RS) is defined as the fraction of starch that escapes digestion in the small
intestine due to either difficult enzyme/starch contact or to the strength of the crystalline …

Annealing and heat− moisture treatment are two hydrothermal treatments that modify the
physicochemical properties of starch, without destroying granular structure. They involve …

A peak fitting procedure has been implemented for calculating crystallinity in granular
starches. This methodology, widely used for synthetic polymers, is proposed to better reflect …

Starch, protein and lipids are the main rice grain components that affect cooking and eating
quality. An analysis of the literature indicates that rice of good eating quality shows the …