In real food, starch is usually forming part of a matrix with lipids and proteins. However,
research on this ternary system and interactions between such food components has been …

High-amylose maize starch (HAM) is a common source material to make resistant starch
with its high content of amylose (> 70%). In the current investigation, the self-assembly of …

Several aspects of foods affect starch digestion and glycemic response, including food's
physical/chemical structure and the presence of anti-enzymatic compounds. The complex …

Starch in white wheat bread (WB) induces high postprandial glucose and insulin responses.
For rye bread (RB), the glucose response is similar, whereas the insulin response is lower …

The field of nutrition has evolved rapidly over the past century. Nutrition scientists and policy
makers in the developed world have shifted the focus of their efforts from dealing with …

Five cultivars of bread wheat and spelt and three of emmer were grown in replicate
randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per …

Background: Previously we observed that the consumption of pasta and bread resulted in a
similar glycemic response, despite a slower intestinal influx rate of glucose from the pasta …

Extracts from different plant sources have been shown to modify starch digestion from
carbohydrate-rich foods and lower resulting glycemia. It was hypothesized that extracts rich …

Background Previous research has shown the efficacy of mulberry extracts for lowering post-
prandial glucose (PPG) responses. The postulated mechanism is slowing of glucose …

The stem of Agave tequilana is used to obtain: agave syrup (AS) and native agave fructans
(NAF). Ground-agave-fiber is the by-product from fructans production. These ingredients …