The non-starch polysaccharide (NSP) content and composition of rye flours, differing in baking quality, were studied over three consecutive years at three locations. Rye flours were rich in ...

The addition of non-starch polysaccharides to rice starch may slow its speed of digestion – creating rice starch gels with a better nutritional profile, according to new research. From a nutritional ...

Plant scientists have discovered a specific protein that significantly influences the formation of starch in plant cells. The findings may be useful in the food and packaging industries, they say.

BARRY 1 discovered that when a polysaccharide has been oxidized with periodic acid, the oxidation product on warming with phenylhydrazine yields glyoxalosazone. Thus, oxidized starch and cellulose are ...