Results 111 to 120 of about 16,676 (241)

Modelling Amylopectin Biosynthesis with Evolved Stigmergic Building Algorithms [PDF]

, 2017
This thesis describes the investigation of the use of evolutionary computation to evolve stigmergic building algorithms to simulate the interplay of biosynthetic enzymes that is necessary to produce the amylopectin polysaccharides that are the major ...
Goren, Asena
core  

Raman Bands of Malto‐ and Isomalto‐Oligosaccharides as Models for Starch

Journal of Raman Spectroscopy, Volume 57, Issue 9, Page 1585-1592, September 2026.
The present study measured Raman spectra of malto‐ and isomalto‐oligosaccharides with various degree of polymerization as models for starch. The data suggest that malto‐oligosaccharides with degree of polymerization ≥ 5 exhibit Raman bands similar to those of starch.
Shusaku Nakajima, Takuma Genkawa
wiley   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, Volume 6, Issue 9, Page 363-380, September 2026.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Turmeric essential oil‐loaded wheat starch cryogels as superabsorbent pads for active packaging of fish fillets

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7300-7314, September 2026.
Abstract BACKGROUND This study aimed to create a cryogel with water‐absorbing and antioxidant properties. Wheat starch (10%, w/v) was used to produce cryogels, which were then incorporated with turmeric essential oil (TEO) at two concentrations: 20% and 30% (w/w of starch).
Elder Pacheco da Cruz, Laura Martins Fonseca, Cristina Jansen, Rosane Lopes Crizel, Gabriel Lucas Pail, Camila de Oliveira Pacheco, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +7 more
wiley   +1 more source

Influence of the Extraction Method on the Technological and Structural Properties of Andean Fava Bean Starch

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT The Andean fava bean is a promising source of unconventional starch, but its extraction presents challenges such as obtaining pure starches with less granular damage. This study aimed to characterize the chemical and structural composition of Andean fava bean starches and evaluate the effects of aqueous (AES) and reducing agent (RES ...
Hugo José Martins Carvalho, Aline Adriano Wuchner, Mateus Silva Cirino, Rebeca Salvador‐Reyes, Sérgio Michielon de Souza, Elizabeth Harumi Nabeshima, Maria Teresa Pedrosa Silva Clerici   +6 more
wiley   +1 more source

Comprehensive DIA‐MS Proteomics of Root Basal Nodes Elucidates Mechanisms of Salt Tolerance in Rice

PROTEOMICS, Volume 26, Issue 9, Page 140-147, September 2026.
ABSTRACT Soil salinity severely affects rice growth, yield, and quality, posing a global food security challenge. Rice is particularly vulnerable to high salinity, which restricts growth and tolerance to other stresses. To address this, breeding efforts have been made in the past, leading to the generation of multi‐stress‐tolerant rice lines.
Cheol Woo Min, Choonseok Lee, Ravi Gupta, Gi Hyun Lee, Ji Soo Kim, Na Won Park, Joong Hyoun Chin, Ki‐Hong Jung, Sun Tae Kim   +8 more
wiley   +1 more source

Sustainable Polymer Biocomposites for Food Packaging: Green Nanotechnology, Circular Plastic Upcycling and Smart Functional Materials

Packaging Technology and Science, Volume 39, Issue 9, Page 1141-1178, September 2026.
Graphical abstract showing the development of biodegradable polymer biocomposites reinforced with natural fibres, green nanoparticles and waste‐plastic upcycling pathways toward sustainable smart food packaging materials ABSTRACT The fundamental hypothesis behind this review is that the combination of biodegradable polymer‐based biocomposites, which ...
Chandra Sekhar Espenti, Jaewoong Lee
wiley   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Influence of Octenyl Succinic Anhydride Modification on Physicochemical and Functional Properties of Rice Starches With Varying Amylose Content

Starch - Stärke, Volume 78, Issue 9, September 2026.
Amylose content governs OSA reactivity and starch functionality. OSA modification reduces amylose and promotes amylose‐dependent substitution, lowering gelatinization temperature and altering pasting behavior while improving stability and amphiphilicity.
Camila de Oliveira Pacheco, Samuel Machado Abreu, Elder Pacheco da Cruz, Juliani Buchveitz Pires, Ana Letícia Andrade Ferreira, Renata Dias de Mello Castanho Amboni, Igor Henrique de Lima Costa, Alvaro Renato Guerras Dias, Elessandra da Rosa Zavareze   +8 more
wiley   +1 more source

Physicochemical Properties, Microstructure, and Sensory Analysis of Compression‐Molded Snacks Based on Modified Starch Produced by Heat‐Moisture Treatment

Starch - Stärke, Volume 78, Issue 9, September 2026.
Sweep potato starch was modified by heat‐moisture treatment to produce snacks. Snacks were produced by compression‐molding using pressure between 1–5 tons. Modified starch reduced crystallinity and enhanced texture, yielding stable products. Sensory attributes of snacks were positively correlated with the starch modification. ABSTRACT The transition to
Giovanna Gonzalez Amadio, Raul Remor Dalsasso, Paola Andrea Perdomo Gonzalez, Alcilene Rodrigues Monteiro, Germán Ayala Valencia   +4 more
wiley   +1 more source