Starch is an important dietary carbohydrate in the human diet and is greatly associated with
human health. The health effects of starch are classically evaluated by postprandial …

Frequent high postprandial glucose concentrations could be a risk factor for the
development of type 2 diabetes and/or cardiovascular disease. Starchy products can play a …

For decades, quality of starch‐based foods has been associated with the in vivo measured
glycemic index or the in vitro digestion rate‐based categories of rapidly digestible, slowly …

Native or partially processed starches can provide a 'better'blood glucose response after
consumption when compared to fully gelatinised starches, where the initial 'spike'of glucose …

As the prevalence of obesity and diabetes has continued to increase rapidly in recent years,
dietary approaches to regulating glucose homeostasis have gained more attention. Starch is …

Humans need a dietary source of glucose, which is the preferred substrate for generating
metabolic energy in the brain, red blood cells, kidney and reproductive tissues. Starch is the …

The link between carbohydrate intake and health is becoming increasingly important for
consumers, particularly in the areas of glycemic index (GI) and extended energy-releasing …

Starch is the most abundant nutrient in the global diet, providing energy to a rapidly growing
population. Due to the hydro‐thermal treatments commonly used, the granular structure …

As obesity became the most prevalent of the metabolic diseases, efficacious and cost
effective food/nutrition-based approaches are in high demand. One of the important …

Starch plays a major structural role in many foods and it is responsible for a large portion of
daily dietary caloric intake. However, the stress on the body caused by the high demand for …