Starch–Polyphenol Interactions: Impact on Food Structure and Starch Digestibility

Starch–Polyphenol Interactions: Impact on Food Structure and Starch Digestibility

Starch, conformed by amylose and amylopectin, represents the major carbohydrate macromolecule consumed globally as a major component of staple foods. Phenolic compounds are ubiquitous secondary metabolites in plants with strong antioxidant capacities and have attracted a great deal of attention in r...

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Bibliographic Details
Main Authors: Javier Echave, Sepidar Seyyedi-Mansour, Pauline Donn, Ana Olivia Serra Jorge, Lucia Cassani, Lillian Barros, Miguel Angel Prieto
Format: Article
Language:English
Published: MDPI AG 2024-04-01
Series:Proceedings
Subjects:
polyphenols
tannins
starch
digestibility
interactions
Online Access:https://www.mdpi.com/2504-3900/103/1/63
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