Recent studies of the mechanisms determining the rate and extent of starch digestion by α-
amylase are reviewed in the light of current widely-used classifications for (a) the …

Although high‐amylose starches are not a recent innovation, their popularity in recent years
has been increasing due to their unique functional properties and enhanced nutritional …

This study reports the effects of addition of mushroom powder on the nutritional properties,
predictive in vitro glycaemic response and antioxidant potential of durum wheat pasta …

Starch has been an inexhaustible subject of research for many decades. It is an
inexpensive, readily-available material with extensive application in the food and processing …

Rice (Oryza sativa L.) is consumed by more than half of the world's population for whom it is
the main source of nutrients and carbohydrates. Rice starch is hydrolyzed by enzymes in the …

Polysaccharides from functional foods have been proved to have diverse bioactivities, but
little is known about what exactly happens to these polysaccharides after oral administration …

Background Starch is a principal dietary source of digestible carbohydrate and energy.
Glycaemic and insulinaemic responses to foods containing starch vary considerably and …

Rice lines with slower starch digestibility provide opportunities in mitigating the global rise in
type II diabetes and related non-communicable diseases. However, screening for low …

Background The increase in the senior population has enhanced the interest in evaluating
the food digestibility in that age group, using simulated digestion methods. Scope and …

A blood glucose level lowering effect is postulated for polyphenols (PPs), which is in part
attributed to the inhibition of α-amylase. To estimate structure–effect relationships …