Extrusion is a thermomechanical technology that has been widely used in the production of
various starch-based foods and can transform raw materials into edible products with unique …

Plastic polymers have great utility in the industrial community, especially in packaging. But
its non-biodegradability and health risks led to the exploration of bioplastics. Bioplastics …

Digestibility and retrogradation properties of starch are important for the nutrition and quality
of starch-based foods. In this study, a new idea on the synchronous delay the starch …

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 …

The research aimed to assess the effects of incorporating germinated Lupinus angustifolius
flour into corn extrudates for different periods (3, 5, and 7 days), focusing on starch …

Rice with a high resistant starch (RS) content is one the most commonly used, effective, and
safe functional foods, which can be used to prevent diabetes and its related complications in …

The production of instant flour constitutes a fast-expanding sector, and, this is an innovative
area, that is being modified adjusting continually its methodologies to enhance production …

Due to its good dietary role, barley has attracted a growing amount of interest for the
manufacture of functional foods in recent years. In barley, a number of bioactive …

ABSTRACT A significant percentage of the world population suffers from non-communicable
diseases (NCDs) such as diabetes, cardiovascular diseases, cancers, and obesity due to …

Resistant starch (RS) has the advantage of reshaping gut microbiota for human metabolism
and health, like glycemic control, weight loss, etc. Among them, RS3 prepared from pure …