Abstract
welcome to the new style Starch. You will see that the Journal has been transformed into a more contemporary look with a focus on (i) biosynthesis (which includes starch structure) and modification, (ii) nutrition (food and drinks, feed and clinical nutrition) and (iii) biomedical. To launch this first issue of the new structure, we have compiled articles prepared by authors under the heading ‘Clinical Nutrition – Applications of α-glucans’. Papers for this Special Issue include: composition and starch digestibility of whole grain bars containing maize or unripe banana flours; use of carbohydrates, including dextrins, for oral delivery; functionality of α-glucans in special formulae for infant and clinical nutrition; human α-amylase and starch digestion: an interesting marriage; resistant starch as a prebiotic: A Review and; effects of various Maillard reaction products on in vitro starch hydrolysis and blood glucose response in mice. These articles emphasise the shift in focus of the Journal to more contemporary topics. As I mentioned in my previous editorial, publication will continue on the web monthly but hard copies will be prepared bi-monthly. This publication structure (web and hard copy) will make the Journal more immediately accessible as a knowledge base for new and established workers alike. I hope sincerely that you enjoy reading this new style issue and subsequent issues going forwards. I would encourage you to provide articles, short communications and reviews relevant to this new structure – and hopefully make this Journal the one of choice for you for starch related article submissions in the future. Yours faithfully,
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