Noodle products are widely consumed worldwide. The acceptance and preference of these
functional products by consumers can be promoted through the exploration of new …

The development of green material in the last decade has been increased, which tends to
reduce the impact of humans on the environment. Starch as an agro-sourced polymer has …

Starch is, after cellulose, the most abundant organic compound in nature. Modification of
starch is carried out to enhance the positive attributes and to eliminate the shortcomings of …

Heat-moisture treatment (HMT) and annealing (ANN) are physical modifications that change
the physicochemical properties of starch without destroying its granular structure. These …

Cereals, one of the starch sources, have a tremendous and steady production worldwide.
Starchy foods constitute the major part of daily calorie intake for humans. As a simple and …

Recently, health-conscious consumers have a tendency to avoid the use of modified starch
in their food products because of reluctance regarding food additives or chemical processes …

Because, in general, native starches do not have properties that make them ideally suited for
applications in food products, most starch is modified by dervatization to improve its …

Defining and optimizing the technological process to improve the sensory and nutritional
characteristics of gluten-free (GF) products still represent a challenge for researchers and …

The use of gluten-free products is increasing since a growing number of people are suffering
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …

The aroma in rice and its products is one of the important quality characteristics. It is
contributed by more than 500 different volatile compounds and the extraction and …