Editorial

Abstract

Starch is the main source of human metabolic energy, and its consumption has been linked to some undesired effects for human health (e.g., metabolic syndrome). Modification methods are commonly used to obtain starch with relatively low and slowed digestibility properties. Research results in this line should provide valuable information on the links between starch physicochemical and digestibility properties. The aim of this special issue is to bring together recent advances in the impact of starch modification on digestibility properties. On behalf of the Editorial Board, I would like to thank all contributors to this special issue. Jose Alvarez-Ramirez is a full-time professor of Chemical Engineering at the Universidad Autonoma Metropolitana-Iztapalapa, Mexico City. After completing a Ph.D. on Control Theory as major and Chemical Engineering as minor in 1989, he joined the Chemical Engineering department as an associate professor in 1990. After developing research work on systems theory, Professor Alvarez-Ramirez started a research project on food science and technology in 2005, with special emphasis on starch and other polysaccharides. His research interests include the characterization of the structure/function relationships of starch in terms of food applications. In addition, the development of novel starch structures is of special research interest for nutritional applications.