Starch is present in high amount in various cereals, fruits and roots & tubers which finds
major application in industry. Commercially, starch is rarely consumed or processed in its …

Starch is the most important component in potato tubers, whose structure and composition
play key roles in properties of potato storage, processing, and applications. This review …

Starches were isolated from adzuki bean (Vigna angularis L.) and edible kudzu (Pueraria
thomsonii Benth) and investigated for their physico-chemical, morphological, pasting …

The structural, physicochemical and digestive properties of rice starch modified by the
combination of different temperature (60, 70, 80, 90 and 100° C) preheating and pullulanase …

Experimental gluten-free (GF) rice cookies were formulated with 100% rice flour (CTR) or by
substituting 50% of rice flour with native waxy rice starch (WRS) or with three different …

It is highly desirable to improve the physicochemical properties and nutritional functions of
rice starch. In this study, the structural, physical and chemical properties and digestibility of …

It is highly desirable to lower the glycemic index of rice starch-based foods. Herein, rice
starch granules were treated sequentially with β-amylase (BA), transglucosidase (TG) and …

Pullulanases are the most important industrial group of enzymes in family 13 glycosyl
hydrolases. They hydrolyze either α-1, 6 and α-1, 4 or both glycosidic bonds in pullulan as …

In general, modified starches provided a desirable feature so that they can be used in the
food industry like food additive products. The awareness of eating healthy has become very …

Papain-pretreated sorghum grains were modified by using pullulanase and infrared (IR)
irradiation to decrease starch digestibility. An optimum synergistic effect was found under …