Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

It may be a humble ingredient, but cornstarch's ability to perfect steak is cause for acclaim. This pantry staple already runs the gamut -- from being a vital thickening ingredient to an ideal egg ...

In their paper on page 551, Schwall et al. use antisense technology to generate transgenic potatoes capable of producing the first truly high-amylose potato starch.