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Dietary polyphenols modulate starch digestion and glycaemic level: a review
Critical reviews in food science and nutrition, 2020Polyphenols, as one group of secondary metabolite, are widely distributed in plants and have been reported to show various bioactivities in recent year. Starch digestion not only is related with food industrial applications such as brewing but also plays
Lijun Sun, Ming Miao
semanticscholar +1 more source
Physiological Reviews, 2001
Resistant starch (RS) is starch and products of its small intestinal digestion that enter the large bowel. It occurs for various reasons including chemical structure, cooking of food, chemical modification, and food mastication.
D. Topping, P. Clifton
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Resistant starch (RS) is starch and products of its small intestinal digestion that enter the large bowel. It occurs for various reasons including chemical structure, cooking of food, chemical modification, and food mastication.
D. Topping, P. Clifton
semanticscholar +1 more source
Starch modification through environmentally friendly alternatives: a review
Critical reviews in food science and nutrition, 2020Starch is a versatile and a widely used ingredient, with applications in many industries including adhesive and binding, paper making, corrugating, construction, paints and coatings, chemical, pharmaceutical, textiles, oilfield, food and feed.
B. C. Maniglia +4 more
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Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion
Critical reviews in food science and nutrition, 2020Starch/amylose-guest inclusion complexes, a class of supramolecular host-guest assemblies, are of critical importance in the processing, preservation, digestion, nutrients/energy uptake, and health outcomes of starch-containing foods.
Libo Tan, Lingyan Kong
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Starch digestibility: past, present, and future.
The Journal of the Science of Food and Agriculture, 2020In the last century, starch present in foods was considered to be completely digested. However, during the 1980s, studies on starch digestion started to show that besides digestible starch, which could be rapidly or slowly hydrolysed, there was a ...
L. Bello‐Pérez +3 more
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Starch retrogradation: a comprehensive review
, 2015Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures.
Shujun Wang +4 more
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Annual Review of Plant Biology, 2005
Recent research reveals that starch degradation in Arabidopsis leaves at night is significantly different from the “textbook” version of this process. Although parts of the pathway are now understood, other parts remain to be discovered. Glucans derived from starch granules are hydrolyzed via β-amylase to maltose, which is exported from the ...
Alison M, Smith +2 more
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Recent research reveals that starch degradation in Arabidopsis leaves at night is significantly different from the “textbook” version of this process. Although parts of the pathway are now understood, other parts remain to be discovered. Glucans derived from starch granules are hydrolyzed via β-amylase to maltose, which is exported from the ...
Alison M, Smith +2 more
openaire +2 more sources
2023
Starch is the major source of carbohydrates in the human diet. It occurs in most plants in granules, which are usually between 1 and 100µm in diameter, depending on the plant source. Starch is the major component in cereals, comprising 60%-75% of the grain weight.
Koksel, H., Muti, S.O., Kahraman, K.
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Starch is the major source of carbohydrates in the human diet. It occurs in most plants in granules, which are usually between 1 and 100µm in diameter, depending on the plant source. Starch is the major component in cereals, comprising 60%-75% of the grain weight.
Koksel, H., Muti, S.O., Kahraman, K.
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Carboxymethylation of Starch and Oxidized Starches
Starch - Stärke, 1990AbstractResearch was designed to tailor polymeric materials for specific utilization, namely sizing of cotton textiles by making use of maize starch and rice starch. Hence both starches were subjected independently to oxidation with potassium persulphate to obtain starches with different molecular sizes.
A. Hashem, M. I. Khalil, A. Hebeish
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Gelatinization of Starch and Modified Starch
Starch - Stärke, 1989AbstractGelatinization temperatures of starch and hydroxyethyl starch was determined using Differential Scanning Calorimetry (DSC), hot stage microscopy and viscography. The gelatinization temperature based on peak temperature of DSC is incorrect. Viscograph overestimates the gelatinization temperature.
S. K. Garg, P. K. Hari, S. Garg
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