Resistant starch (RS) is the portion of starch that escapes gastrointestinal digestion and acts
as a substrate for fermentation of probiotic bacteria in the gut. Aside from enhancing gut …

In the past decade, research on resistant starch has evoked interest due to the prevention
and inhibition of chronic human diseases, such as diabetes, cancer, and obesity. Increasing …

The consumption of resistant starch (RS), which can increase satiety and reduce calorie
intake, may help ameliorate lifestyle‐related diseases such as diabetes, hypertension, and …

A deeper understanding of the regulation of starch biosynthesis in rice (Oryza sativa)
endosperm is crucial in tailoring digestibility without sacrificing grain quality. In this study …

Background The digestibility of starch is important for the nutritive value of staple food.
Although several genes are responsible for resistant starch (RS) and slowly digestible starch …

Resistant starch (RS), a healthy dietary fiber, is a particular type of starch that has attracted
much research attention in recent years. RS has important roles in reducing glycemic index …

Resistant Starch (RS), plays a crucial role in human health and nutrition by controlling
glucose metabolism. RS or dietary fibre content in rice is low because it goes through a …

Barley is primarily grown for feed and malt, but in some regions of the world it is also
considered to be a staple food. Some barley types such as high-amylose barley have also …

Amylose content, fine structure, and protein content affect the hardness and stickiness of
cooked rice. However, the mechanisms of those effects have not been fully understood …

Rice endosperm accumulates large amounts of photosynthetic products as insoluble starch
within amyloplasts by properly arranging structured, highly branched, large amylopectin …