Pushpa R. Kulkarni

TL;DR: The concept of resistant starch has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults, and is now considered to provide functional properties and find applications in a variety of foods.

TL;DR: The quality and aroma traits of Basmati rice, particularly the varieties grown in different parts of India and Pakistan, the agronomy, breeding and physiology of the grain, the trade scenario, Agmark grade designation for export and the US patent of new hybrid strains of BasMati are reviewed.

TL;DR: Food quality and authenticity indicators for processed foods are discussed in this paper, where the authors propose a set of food quality indicators, such as: Cereal grains Fruit and vegetables Dairy products Meat, fish and poultry Oils and fats Spices, flavourants and condiments Tea, coffee and cocoa

TL;DR: In this article, an emphasis is given to protein-polysaccharide interactions, their nature and effects in modifying properties of foods, and their role in food product development, including thickness, gelling and general hydrocolloid action.