Starch, lipids, and proteins are essential biological macromolecules that play a crucial role
in providing energy and nutrition to our bodies. Interactions between these macromolecules …

The world's ever-increasing protein demand for food, feed and other applications require us
to seek cheaper, renewable, sustainable proteins, and cereal crops such as millets are …

Functional foods are considered the future of nutrition because they benefit human health
and environmental sustainability. They offer natural solutions for managing post-prandial …

In the past decade, the demand and interest of consumers have expanded for using plant-
based novel starch sources in different food and non-food processing. Therefore, millet …

Millets are rich in nutritional and bioactive compounds, including polyphenols and
flavonoids, and have the potential to combat malnutrition and various diseases. However …

Highland barley (HB) endosperm with an amylose content of 0–10% is called waxy HB
(WHB). WHB is a naturally slow-digesting grain, and the interaction between its endogenous …

Considering the limited number of research on the impact of food matrices (FM), this review
highlights on absorption of nutrients through FM and the effects of food processing. The FMs …

As compared with exogenous components, non-starch components (NSCS), such as
proteins, lipids, non-starch polysaccharides (NSPs), and polyphenols, inherently present in …

Consumer desire for typical health-promoting snacks is on the rise. Millet is thought to
provide consumer health benefits and can be used in treating celiac disease and …

Finger millet (Eleusine coracana L. Gaertn.) is a gluten‐free crop with a high amount of fiber,
calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed …