The physical modification of starch to produce resistant starch (RS) is a viable strategy for
the glycemic index (GI) lowering of foods and functionality improvement in starchy food …

As the population of individuals with diabetes and obesity continues to grow, the utilization
of resistant starch (RS) in low-glycemic index and low-caloric foods has become more …

Resistant starch (RS) was classified into five types and referred to the starch that cannot be
digested and absorbed by the small intestine of healthy human beings. Among them, RS 3 …

Resistant starch (RS) has been shown to manipulate food digestion and nutrient metabolism
as well as being important in promoting gut health. However, the presence of RS varies …

The application of chemical operations in food processing, in which pure chemical
compounds are used to modify food ingredients, often raises social concerns. One of the …

Starch has multiple uses in the food industry as a stabilizer, adhesive, gelling agent,
thickener, and water retention agent. Nonetheless, native starch presents limitations that …

Resistant starch (RS) has being attracted attention due to its health benefits. In this study,
combination of spray drying and post‐treatments is adopted to prepare post‐treated spray …

Banana (Musa acuminata x balbisiana cv. Awak) contains minerals, vitamins, fiber, proteins,
carbohydrates, and other vital nutrients. Unfortunately, the banana pseudostem are left as a …

Abstract Purpose of Review This review examines the trends in multigrain food products
over the last five years and evaluates the accuracy and implications of claims that multigrain …

Results: Statistical analysis of the results revealed that the total microbial count in samples
containing jujube seed extract was significantly lower than that in samples without …