Over the last years, polysaccharides have been linked to antioxidant effects using both in
vitro chemical and biological models. The reported structures, claimed to act as antioxidants …

Starch retrogradation is a consequential part of food processing that greatly impacts the
texture and acceptability of products containing both starch and proteins, but the effect of …

Climatic oscillation is mediated by altered temperature and precipitation patterns projected
to impact food production stability and lead to food and nutritional security threats. This …

Background In the human diet, starch makes a significant contribution to the maintenance of
human nutrition and health due to its controlled digestibility. Starch digestion is controlled by …

Background All starch fractions not digested and absorbed in the small intestine of healthy
humans are considered resistant starch (RS), and their habitual intake has been associated …

Starchy foods are a major energy source of the human diet, their digestion is closely related
to human health. Most foods require lots of processing before eating, therefore, many factors …

Background Food is a complex system, which usually contains many different compounds.
Thus, interaction between starch and other compounds is unavoidable and often …

Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain
is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile …

Functional modifications of starch, such as paste properties, retrogradation, water absorption
indexes, solubility, and swelling capacity, are induced by the amylose-lipid complex. This …

It is well known that carbohydrates are the main source of calories in most diets. However,
by inhibiting carbohydrases, intake of calories is reduced and weight loss is improved. α …