Factors Governing the Structural and Biochemical Breakdown of Starch-Rich Plant Tissues During Digestion
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 15 January 2026 | Viewed by 4
Special Issue Editors
Interests: starch; dietary fiber; starchy foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Starch is the main biopolymeric constituent of the plant tissue of cereals, legumes, tubers, roots, and unripe fruits. These starchy sources can be cooked directly by diverse processes (extrusion, baking, and/or boiling) or, like flour, can be processed and used to prepare baked goods, pasta, snacks, breakfast cereals, etc. Starch represents the primary carbohydrate source in human nutrition and the caloric supply. The breakdown of the starch in the gut and the fermentation in the large intestine depend on the following diverse factors: gelatinization (disorganization); the presence of the residual starch structure after thermal processing; the presence of proteins, lipids, and polyphenols (or other bioactive compounds) that can produce interactions with starch chains and reduce the starch digestion rate; and the fermentation of undigestible starches in the colon along with the production of different health-impacting metabolites. This Special Issue aims to collect original contributions regarding the advances in starch digestion and fermentation rate of starchy sources for purposes of manufacturing functional foodstuffs.
We look forward to receiving your contributions.
Dr. Luis Arturo Bello Pérez
Prof. Dr. Editah Agama-Acevedo
Guest Editors
Manuscript Submission Information
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Keywords
- starch digestion
- colon fermentation
- starchy foods
- structure
- processing
- amylase
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