‘Ink’ used to make foods and novel materials by additive manufacturing have been developed by food engineers from modified starch. 3D printing is attractive to food manufacturers for a number of ...

Researchers have made significant advancements in developing health-focused food technologies by investigating non-thermal processing methods to alter starch digestibility. This cutting-edge approach ...

Starch constitutes most of the dry matter accumulated in the harvested organs of crop plants. It represents the primary source of calories in the human diet. In addition, about 2×10 7 tons/year are ...