Food research international (Ottawa, Ont.)StarchDesiccationFood HandlingHumansNutritive Value
The impact of drying-induced gelatinization on texture and rehydration capacity of starchy foods; a critical consideration for attaining zero hunger.
Yasmine Bouhile, Emeka Godwin Anaduaka, Timothy Prince Chidike Ezeorba, Stephen Sunday Emmanuel, Charles Ogugua Nwuche, Emmanuel Sunday Okeke, Chidiebele Emmanuel Ikechukwu Nwankwo
Published: 202610.1016/j.foodres.2025.117998
Abstract
Starch and protein are key components of the human diet, forming the structural basis of many food systems and are widely used in food processing for improved product quality. Large volumes of food waste, especially starch-rich and plant-based protei…
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