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Food Processing
August 2006
Frances Katz |
New Sources of Resistant Starch Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics - and often more fiber - than the original corn source.   |
Food Processing
June 2013
Claudia O'Donnell |
Formulation Tips for Resistant Starches As manufacturers expand options in digestive resistant starch ingredients, their formulation functionalities and health benefits grow. |
Food Processing
April 2012
Dave Fusaro |
Focus on Health: Ingredient Aids for Satiety There are ingredients finding their way into more and more product development toolboxes that allow food-makers to join the battle against the bulge and still sell processed food products. |
Food Processing
May 2007
Frances Katz |
Starches from different sources While the U.S. relies on corn for most of its starch, much of the world relies on wheat, potato or tapioca starches, each having unique characteristics. |
Food Processing
October 2011 |
Resistant Starch 101: A Guide to Understanding This Fiber-Like Starch Resistant starches from several vegetable sources are available to up the fiber and lower your body weight. |
Food Processing
November 2006 |
Ingredient Round-Up: Starches The latest in starch products, including resistant wheat starch, resistant starch resources and rice starches. |
Prepared Foods
September 1, 2006
Leslie Skarra |
Retro Starches...Back to the Future? The food industry long has considered starches crucial product formulation tools. Changing manufacturing techniques and consumer demands have prompted innovation in these functional ingredients. |
Food Processing
October 2012
Mark Anthony |
How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains. |
Prepared Foods
June 5, 2007 |
Winning with Wheat Starches Advice on starch choice, how to avoid formulation issues and how to obtain optimal results. |
Prepared Foods
September 1, 2005
Paula Frank |
Starch to the Rescue This multifunctional ingredient helps fulfill a variety of needs in everything from soup to nuts. |
Prepared Foods
February 1, 2005
Marcia A. Wade |
Ingredient Challenges: Ingredients In Global Use Starch Search It is not just the starch source, but the source plus the various modifications and physical processes used on the raw material that determine which starches will be appropriate to the application. |
Prepared Foods
June 1, 2005
J. Hugh McEvoy (Chef J) |
Ingredient Challenges: The Chef's Edge: Rice and Pasta: Grains Flavored with Flair With low-carb diets no longer in vogue, carbohydrate-rich products are resuming their rightful place on American menus. Across America, upscale diners are ordering risotto, paella (gourmet rice dishes) and pasta entrees of all kinds. |
Science News
April 15, 2006
Janet Raloff |
Putting the Pressure on Poisons Researchers found aflatoxin B1 (a liver carcinogen) in 6% of uncooked rice collected from markets in Seoul. It was also found in rice samples from the U.S. The safest way to prepare this rice? Pressure-cook it, a new study finds. |
Food Processing
November 2009 |
Ingredients Round Up: Starch Cold water swelling starches... Natural rice alternative... etc. |
Food Processing
March 2013
Mark Anthony |
Study Suggests High Dietary Fiber Related to Low Levels of Insulin Resistance in Women Consumers can add insulin resistance as an increasingly important concern along with obesity and type 2 diabetes; however, food processors can add fiber and resistant starch to help counter that concern. |
Food Processing
November 2007 |
Ingredient Round-Up: Starches The latest formulations from National Starch Food Innovation, A&B Ingredients and many more. |
Chemistry World
July 28, 2014
William Bergius |
Plant plastics reach for the stars Researchers in Finland have transformed rice starch into a temporally stable, optically transparent, biodegradable plastic with a high degree of mechanical strength and good thermal resistance. |
Food Processing
November 2005 |
From the Bench: Starches This roundup of food starches offers solutions to myriad formulation challenges. |
AskMen.com
October 5, 2001
Gregory Cartier |
Oriental Stir-Fry Perhaps it's time to take a look at a very easy way to prepare one of my favorite meals: stir-fry... |
Reason
February 2007
Ronald Bailey |
Snap, Crackle, Poison? G.M. rice scare -- The rice flap isn't deadly, but it does demonstrate a need for reform in the inefficient way genetically enhanced crop varieties are approved internationally. |
Prepared Foods
February 3, 2006
Marcia A. Wade |
Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products. |
Prepared Foods
January 2008 |
Flavor Secrets: Relying on Rice Billions of people around the world depend on rice for at least a quarter of their diet, and for many of them, rice constitutes more than half of what they eat. It is no wonder that the world's cooks have plenty of rice recipes to offer. |
Food Processing
April 2006
Kantha Shelke |
The New Diabetes Formulation Paradigm The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories. |
Car and Driver
August 2006
Tony Quiroga |
Upfront News: Porsche 997 911 GT3 RS One for the Spendthrift, RS is for the U.S. |
Food Processing
December 2007 |
Wellness Foods New Ingredient Profiles: November/December Nutraceutical ingredient profiles include a resistant starch, a syrup and cocoa replacer, a super antioxidant and a probiotic chocolate. |
Science News
December 4, 2004
Janet Raloff |
How Carbs Can Make Burgers Safer Potato starch, inexpensive and readily available in grocery stores, added to ground meat before cooking dramatically limits the amount of carcinogens that forms while the meat cooks, scientists find. The additive also produces a juicer burger. |
Food Processing
August 2008 |
Replace flour with a high-fiber alternative Add dietary fiber to your baked goods without sacrificing taste, texture or appearance |
Prepared Foods
June 1, 2005
Gallagher et al. |
Advances in Formulating Gluten-free Products As awareness of gluten intolerance and Celiac Disease grows, companies are using novel ingredients and processes as tools to replace gluten, a structure-building protein in products. |
