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

Starch noodles, produced from purified starch of various plant sources, are a major category
of Asian noodles. This review summarizes the current knowledge on:(1) Definition, naming …

In an attempt to reveal whether behaviour differs between various granule size classes of
potato starches, small (SGF), medium (MGF) and large (LGF) granule fractions were …

The effect of xanthan and guar-gum on pasting and noodle-making properties of potato, corn
and mung bean starches was studied. Mung bean starch showed the highest amylose …

Pasta products and noodles have been staple foods since ancient times in many countries
all over the world. These cereal products are still increasingly popular worldwide for their …

The world is currently facing challenges to reduce the dependence on fossil fuels and to
achieve a sustainable renewable supply. Renewable energies represent a diversity of …

The physico-chemical, morphological, thermal, pasting, textural, and retrogradation
properties of the starches isolated from four traditional Taewa (Maori potato) cultivars …

The effects of okara on in vitro starch digestibility and cooking properties of rice noodles and
methods for quality improvement for their production as a functional health food were …

Studies on the physico-chemical, microstructural characteristics and in vitro (under
simulated gastric and small intestine conditions) starch digestibility of navy beans were …

Cooking, microstructural and textural characteristics from four New Zealand potato cultivars
(Agria, Nadine, Moonlight, and Red Rascal) were studied. Potatoes from the waxy cultivar …