Background Dietary fibers, as mainly complex carbohydrates, offer various health benefits
via modulating gut microbiota composition and promoting short chain fatty acids (SCFAs) …

Present trends towards technologies and processes that increase the use of residues make
starchy vegetal biomass an important alternative material in various applications due to …

The increase in consumers demand for high‐quality food products has led to the growth in
the use of new technologies and ingredients such as RS. RS occurs basically in all starchy …

Background Starch is the main source of energy in commonly used pig diets. Besides effects
related to the extent of starch digestion, also several effects related to variation in digestion …

Starch and cell wall polysaccharides (dietary fibre) of cereal grains contribute to the health
benefits associated with the consumption of whole grain cereal products, including reduced …

Starch-rich raw materials are widely used in the food industry. Their functionality and end-
use applications are markedly influenced by starch characteristics. Starches with varying …

Abstract Background Wheat (Triticum spp.) is an important source of food worldwide and the
focus of considerable efforts to identify new combinations of genetic diversity for crop …

Amylose–lipid complexes (ALCs) are classified as resistant starch types III or V. This paper
reviews the ALCs production methods and health benefits and provides an outlook of the …

Due to the undeniable role of starch in nutrition, 60–70% of total energy consumed by most
people around the world is provided by starch‐based foods. Because of the low price and …

The effects of five different drying processes, air drying (AD), sulphur fumigation drying
(SFD), hot air drying (HAD), freeze drying (FD) and microwave drying (MWD) for yams in …