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 ...

The humble bowl of leftover rice sitting in your refrigerator might possess surprising health properties that fresh rice cannot claim. This ordinary leftover, often overlooked or discarded ...

Peat and Whelan 1 have already described the chemical changes occurring during the aerobic photodegradation of amylose and amylopectin ... organisation of the raw starch granule.

The soluble SS is generally believed to be responsible for synthesis of amylopectin, a type of highly branched starch molecules that constitute the major component of starch granules in green algae ...

(217-333-9640). Waxy endosperm hybrids contain 100 percent amylopectin starch; the normal dent corn ratio is 72 percent amylopectin and 28 percent amylose. The waxy (wx) mutant was found in China in ...