Starch is an important functional component in many foods and a major source of calories in
the human diet. Steaming, cooking, extrusion, deep frying, stir-frying and baking, as the six …

Key message This review surveys rice nutritional value, mainly focusing on breeding
achievements via adoption of both genetic engineering and non-transgenic strategies to …

Starch molecular fine structure can have significant effects on pasting and thermal properties
of rice flour. This study investigates the mechanistic explanation of these effects, by …

Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing
research attention due to its industrial application potential, such as functional foods and …

Dietary fiber (DF) includes the remnants of the edible part of plants and analogous
carbohydrates that are resistant to digestion and absorption in the human small intestine …

Abstract Resistant starch type 3 (RS3) benefits colon health, but the molecular structural
reasons for this effect are unclear. Five rice starches with varied amylose content (19.1 …

Rice grain as the staple food for more than half the global population provides 20% of global
human calorie requirements. Starch digestion rate is an important consideration for rice …

Resistant starch (RS; types 1 to 5) cannot be digested in the small intestine and thus enters
the colon intact, with some types capable of being fermented by gut microbes. As a fiber …

The constitution and forms of rice determine its processing and cooking properties and
further control the cooked rice quality. As the two main components, starch and protein …

The sedentary lifestyle and refined food consumption significantly lead to obesity, type 2
diabetes, and related complications, which have become one of the major threats to global …