From the past few decades, consumers' demand for probiotic-based functional and healthy
food products is rising exponentially. Encapsulation is an emerging field to protect probiotics …

The nutritional property of starch is related to its rate and extent of digestion and absorption
in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly …

Bacteria that colonize the mammalian intestine collectively possess a far larger repertoire of
degradative enzymes and metabolic capabilities than their hosts. Microbial fermentation of …

The merits of a fibre‐rich diet are well documented. Resistant starch (RS) is a form of starch
that resists digestion in the small intestine and, as such, is classified as a type of dietary …

Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and
non-digestible carbohydrates that play important physiological as well as metabolic roles …

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 …

Starch is the main component of wheat having a number of food and industrial applications.
Thousands of cultivars/varieties of different wheat types and species differing in starch …

Ongoing research to develop digestion-resistant starch for human health promotion
integrates the disciplines of starch chemistry, agronomy, analytical chemistry, food science …

During oxidation, the hydroxyl groups of starch molecules are first oxidized to carbonyl
groups, then to carboxyl groups. The contents of the carbonyl and carboxyl groups in a …

Dietary starches are important sources of energy for many human societies and it is clear
that they can also make quite specific contributions to health. Resistant starch has received …