Background The starchy crops which normally form the staple diet of people are rich in
carbohydrates. People leading a sedentary lifestyle and consuming high amounts of …

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 …

Melatonin and polyamines have been broadly found in multiple physiological processes and
in diverse abiotic stresses faced by plants. In various plant species, melatonin-induced …

Abstract Tomato leaf curl New Delhi virus-potato (ToLCNDV-potato) causes potato apical
leaf curl disease which severely affects nutritional parameters such as carbohydrate, protein …

abstract “Diabesity” is the term to illustrate the interdependent relationship between obesity
and diabetes. About 80% of the diabetic patients are diagnosed with obesity. Diabesity can …

Natural resistant starch (RS) in rice provides human health benefits, and its concentration in
rice is influenced by the structure and physicochemical properties of starch. The native …

Dietary fiber (DF) includes the remnants of the edible part of plants and analogous
carbohydrates that are resistant to digestion and absorption in the human small intestine …

The interactions of starch with lipids, proteins, and other major food components during food
processing are inevitable. These interactions could result in the formation of V-type or non-V …

BACKGROUND Phytic acid (PA) is an anti‐nutrient present in cereals and pulses. It is
known to reduce mineral bioavailability and inhibit starch‐digesting α‐amylase (which …

Fat replacers are used to alleviate functional and sensory deficits in whipped cream caused
by fat reduction. Of all known fat replacers, proteins have shown the most effective ability to …