Background Food is a complex system, which usually contains many different compounds.
Thus, interaction between starch and other compounds is unavoidable and often …

Dietary fiber is a group of heterogeneous substances that are neither digested nor absorbed
in the small intestine. Some fibers can be classified as prebiotics if they are metabolized by …

Prebiotics are short chain carbohydrates that are non-digestible by digestive enzymes in
humans and selectively enhance the activity of some groups of beneficial bacteria. In the …

Resistant starch (RS) encompasses those forms of starch, which are not accessible to
human digestive enzymes and are fermented in the colon producing short chain fatty acids …

Lotus seed resistant starch (LRS) is a type of retrograded starch that is commonly known as
resistant starch type 3 (RS3). The structural and crystalline properties of unpurified LRS (NP …

Background Salep is obtained by grinding dried orchid tubers and used as a valuable
ingredient in the food industry. Because of the glucomannan content of salep, it is thought to …

Resistant dextrin or resistant maltodextrin (RD), a short-chain glucose polymer that is highly
resistant to hydrolysis by human digestive enzymes, has shown broad developmental …

The effects of different types and content of polyphenol addition on the structure, cooking,
antioxidant characteristics and in vitro starch digestibility of extruded buckwheat noodles …

It has long been known that starch as a raw material is of strategic importance for meeting
primarily the nutritional needs of people around the world. Year by year, the demand not …

Microorganisms, fermentation processes, and the resultant metabolic products are a key
driving force in biotechnology and, in particular, in food biotechnology. The quantity and/or …