A common food prep habit leads to a change in the chemistry of foods, impacting how our guts break them down and causing ...

Most of the Christmas leftovers, like potatoes, yorkshire puddings, parsnips and stuffing, are high in carbohydrates. When re ...

Abstract One surety to motivate people to consume cassava pasta could massively be made a reality if consumers have a fair ...

Paneer, a popular source of protein and calcium, is a staple in many Indian households. However, the increasing prevalence of ...

Pro Tip : The ability of amylases to hydrolyze starch into fermentable sugars makes them indispensable for bakers seeking ...

Researchers used the Canadian Light Source synchotron to tease out which pulse flours could be best for various food uses, ...

According to a new comprehensive report from The Insight Partners, global bioplastics market size is projected to reach US$ ...

While there are no “bad” foods, certain foods can definitely cause sensitivities or issues with digestion. And, some foods ...

SUITA, Osaka Prefecture--A scientist here says he has developed an inexpensive, biodegradable super absorbent polymer (SAP) derived from starch that ... The mesh-like structure of the SAP quickly ...

They help with emulsification because they contain starch, which interacts strongly ... depending on their structures. The aroma of cooked meats typically comes from chemical reactions between sugars ...

Sugar in the form of fructose, sucrose, sucralose, dextrose, honey , corn syrup or as a grain or cube remains the most popular way to sweeten a drink, but there exist a host of artificial options on ...