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Formation of resistant starch in the process of food preparation and cooling: applied aspects for metabolic health

Author: Rubel Maryna

Bibliographic description of the article for the citation:

Rubel Maryna. Formation of resistant starch in the process of food preparation and cooling: applied aspects for metabolic health//Science online: International Scientific e-zine - 2026. - №4. - https://nauka-online.com/en/publications/other/2026/4/01-52/

Annotation: The article reveals the theoretical, physico-chemical, and practical aspects of the formation of resistant starch during the preparation, cooling, and reheating of starch-containing products. It has been established that the formation of resistant starch depends on the starch structure, the ratio of amylose and amylopectin, as well as on the processing conditions. Special attention is paid to retrograde modification, which occurs after heat treatment and subsequent cooling of the product, and is a key factor for the formation of resistant starch type RS3. Data on products that have the greatest potential for the formation of resistant starch are summarized, as well as its importance for metabolic health. Resistant starch helps to reduce the postprandial glycemic response, participates in fermentation in the colon, and may have a beneficial effect on the intestinal microbiota. The article discusses the potential applications of resistant starch in the field of nutrition and food technology. The main limitations were also identified, and directions for future research in this area were outlined.

Keywords: amylopectin amylose dietary fiber food cooling functional nutrition heat treatment of food intestinal microbiota metabolic health postprandial glycemic response resistant starch starch retrogradation

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Culinary nutritionology as a new scientific discipline: key aspects and subject of research

Author: Rubel Maryna

Bibliographic description of the article for the citation:

Rubel Maryna. Culinary nutritionology as a new scientific discipline: key aspects and subject of research//Science online: International Scientific e-zine - 2025. - №6. - https://nauka-online.com/en/publications/other/2025/6/09-24/

Annotation: In this article, culinary nutritionology is considered as an evolving, interdisciplinary field of science that combines the knowledge and approaches of nutritionology, nutrition science, and culinary traditions. The theoretical and methodological foundations of culinary nutritionology are revealed, including nutriological, technological, cultural-behavioral, interdisciplinary, and systemic approaches. Within the framework of this work, culinary nutritionology as a scientific discipline was conceptualized. Its main characteristics were determined, and the object and subject of the study were highlighted. Special attention was paid to the study of the effect of culinary processing on the structure of the food matrix and the assimilation of biologically active substances. The paper considered the main directions and tasks of culinary nutritionology, as well as the areas of its practical application, including educational, advisory, and digital formats. Some problems and limitations that arise during the development of this scientific field have been identified. In conclusion, the conclusion was made about the high scientific and practical importance of culinary nutrition and the need for its further development.

Keywords: bioavailability of nutrients culinary nutritionology culinary processing food literacy food matrix healthy nutrition interdisciplinary approach nutrition nutritional behavior nutritional value

Categories: Other

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