Although differing lengths of amylose and food source can affect the rate, amylose generally takes three hours of cooling after cooking to reach its maximum quantity of retrograded starch, whereas ...

VIDEO: 3D image of the microstructure of potato chip made from potato flakes determined by X-ray micro-computed tomography. The study - published in the journal Nature Food - “resulted from a ...

High-amylose starch is in great demand by the starch industry for its unique functional properties. ... and high phosphorus levels, offers novel properties for food and industrial applications.

According to a recent review paper, published in the journal Comprehensive Reviews of Food Science and Food Safety, high amylose starches (HAS) offer a number of “unique functional properties” and ...

There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to ...

We've found the ultimate ingredient combo for the crispiest fried chicken wings you'll ever make. Find out which ingredients ...

News that the US Food and Drug Administration (FDA) has approved a qualified health claim about high amylose maize resistant starch as a weapon in the fight against type 2 diabetes will start a ...

Amylose is normally present in wheat, but in low quantities. That’s because enzymes in wheat plants chop most freshly made amylose molecules into smaller molecules, called amylopectin.

Rice is a staple food for 50% of the world's population. Brown, or whole grain, rice has more nutrients and health benefits than white rice. Learn more here.

Please use one of the following formats to cite this article in your essay, paper or report: APA. Sai Lomte, Tarun. (2023, June 06). Chain reaction: Nutritional keys to a healthier diet may lie in ...

The amylose-lipid complexes result in a non-gelling paste. The complexes are ultra-fine in size and have a higher volume to surface area ratio, forming a lining in the mouth.