Background Starch is a vital component of the human diet and is widely used in food
manufacturing. Its complex and subtle structure influences its physicochemical properties …

In this study, quinoa starch was subjected to microwave and heat moisture treatment (MHT)
with various moisture content (15%, 25%, 35%) and microwave power (4.8, 9.6, 14.4 W/g) …

The demand for clean-label starch, perceived as environmentally friendly in terms of
production and less hazardous to health, has driven the advancement of food physical …

Agro-industrial waste causes environmental impacts, and the use of new technologies and
materials emerge as minimization alternatives. This work aimed to extract and characterize …

The effects of lysine addition and microwave treatment (MC) on the digestibility,
physicochemical properties and structure of corn starch were investigated. Among all …

Extraction methods are determinant in technological properties of non-conventional
starches. Different steeping procedures are capable of modifying the starch regarding its …

Purple taro tubers (Colocasia esculenta B. Tini) were used in extraction of starch by
aqueous methodology. After isolation, the starch was characterised and subjected to …

Red cabbage is rich in phytochemical compounds, and its consumption, either raw or
cooked, has been linked to the prevention of several diseases. This work aimed to …

Currently, the starch of edible tubers from underutilized plants has been receiving
considerable attention among starch manufacturers for versatile applications because of the …

As one of the crucial components of the food system, starch can be converted to glucose
after hydrolysis in the human body, so regulating its digestive properties is vital for …