Effect of starch structuring and processing on the bioaccessibility of polyphenols in starchy foodstuffs : A review
Starch is the main polysaccharide in the human diet and is the major calory supplier. The digestibility of starch can be controlled by processing conditions, which produce the rearrangement of the polymer's multi-scale structure and interactions with other components in the food matrix. The interest in consuming functional foods with polyphenols is linked to the pursuit of overall well-being. Stil