Researchers at the RIKEN Center for Sustainable Resource Science (CSRS) in Japan have recently created a healthier form of starch in the cassava plant. Published in the scientific journal Plant ...

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

A NUMBER of methods are available for the separation of the unbranched (amylose) and branched (amylopectin) components of starch. Of these methods, that of T. Schoch 1 has been generally useful but ...

Humble potatoes are a rich source not only of dietary carbohydrates for humans, but also of starches for numerous industrial applications. Scientists are learning how to alter the ratio of potatoes' ...