The chemical properties that serve as major determinants for the glycemic index (GI) of
starchy food and recommended low-GI, carbohydrate-based foods have remained …

Background Rice is one of the staple foods for many people in different parts of the world.
However, the nutritional profile of rice lacks in protein content, and white rice is considered …

Cassava can be consumed through various processing methods, including boiling, frying,
grilling over wood charcoal, and pounding and processing into a starchy paste known as …

Current international tables published on the glycaemic index (GI) of foods represent
valuable resources for researchers and clinicians. However, the vast majority of published …

In this study, we propose a novel “granule-based food-ink system” in which the ink gels upon
moisture exposure. We have identified several factors that hinder the industrialization of 3D …

Resistant starch is one important component determining the characteristics of a functional
food. The aim of the research was to determine the cooling time optimum in the autoclaving …

Artificial rice is a grain that similar with rice made from flour with the main content of
carbohydrates. In the production of artificial rice, the composition of the ingredients will …

Current international tables published on the glycaemic index (GI) of foods represent
valuable resources for researchers and clinicians. However, the vast majority of published …

Resistant starch is a starch fraction that can not be hydrolyzed by digestive enzymes in the
small intestine and classified as a prebiotic compound. Increasing the content of resistant …