Professor Tim Spector says an easy trick with bread can not only prolong its life, but also make it healthier. Bread is a ...

Reheating cooled starchy foods is not thought to change the molecular structure again, says Surampudi. The reformed resistant starch is more heat-resistant, “so reheating it does not usually ...

Are pasta, rice, and potatoes healthier as leftovers? How cooling and reheating starchy food can increase gut-healthy fiber and lower carbohydrate absorption.

Skip the microwave or the skillet. Once you reheat hash browns this way, you will never want to try any other method ever ...

Specifically, extrusion was found to enhance starch gelatinization ... The review suggested that understanding the molecular structure of feed components could lead to better nutrient modeling ...

Starch is composed of two major molecular components, amylose and amylopectin (2). Amylose, consisting of linear and rare branches, plays a critical role in the structure and properties of starch.

Corn Next believes it has cracked the corn code for more sustainable packaging and aims to scale up. Later this year, it will move to Illinois, closer to where its corn supplier is based.

presumably due to chemical modifications, and that crystal structure changes occurred during the cross-linking process. The disorder of chain arrangements was caused by substituting the hydroxyl group ...

This study provides a valuable new resource to investigate the molecular basis of the particular features characterizing the pipefish embryo. The authors found both unique and shared gene expression ...

Food innovation is advancing, given the growing demand for healthier food and rapid technological adoption. Given the industry’s tailwinds, considering sound food innovation stocks, Tyson Foods (TSN), ...