Results 121 to 130 of about 26,984 (290)

Enhancing the freeze–thaw stability of maize starch via targeted mutation of both Waxy1 and Sugary2

Plant Biotechnology Journal, EarlyView.
Mingzheng Ma, Peifeng Liu, Jinjie Zhu, Zhaoxu Gao, Xiantao Qi, Chuanxiao Xie, Changlin Liu   +6 more
wiley   +1 more source

Physicochemical Properties, Phenolic Acids Profile, and Vitamin Content of Quinoa‐Enriched Biscuits

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
Altogether, the result of this study supports the existing literature on the nutritional and functional properties of quinoa. The higher vitamin content, better nutritional quality, and higher antioxidant properties that were determined in biscuits fortified with quinoa are consistent with the positioning of quinoa as a nutrient‐dense and health ...
Ifra Batool, Tehseen Gull, Muhammad Abdul Rahim, Mohamed H. Mahmoud, Roberto Castro‐Muñoz, Eliasse Zongo   +5 more
wiley   +1 more source

An Insight Analysis of Nano sized powder of Jackfruit Seed

, 2011
The preparation of biodegradable nanomaterials by blending starch nanocrystals with various polymer matrices are the most active research. This work reports aspect related to nano-sized particles of jackfruit seed.
Alagar, M., Theivasanthi, T.
core   +1 more source

Co‐Encapsulation of Probiotics and Prebiotics: Techniques and Applications in Food Fortification

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
This review explores various co‐encapsulation techniques and their impact on the survival and functionality of probiotics and prebiotics in food systems. It discusses the types of probiotics and prebiotics suitable for co‐encapsulation, the polysaccharides and proteins commonly used as wall materials, and the potential applications of these systems in ...
D. S. Shanuke, Nilmini Buddhika D. P. Ranasinghage, Ashinshana U. Illippangama, Jayani Kulathunga, Mithila D. Bandara   +4 more
wiley   +1 more source

Mutations in the Gene Encoding Starch Synthase II Profoundly Alter Amylopectin Structure in Pea Embryos [PDF]

, 1998
Josephine Craig, James R. Lloyd, Kim Tomlinson, Lorraine Barber, Anne Edwards, Trevor L. Wang, Cathie Martin, C. Hedley, Alison M. Smith   +8 more
openalex   +1 more source

The structures of amylopectins and glycogens [PDF]

Biochemical Journal, 1971
openaire   +3 more sources

Orange‐Fleshed Sweet Potatoes, Grain Amaranth, Biofortified Beans, and Maize Composite Flour Formulation Optimization and Product Characterization

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
Optimal formulations for raw and extruded flours from orange‐fleshed sweet potatoes (OFSP), grain amaranth, biofortified beans, and maize were developed. Optimized formulations contained higher proteins, fibre and phytochemicals than a commercial cereal‐soybean flour.
Julius Byamukama, Robert Mugabi, Dorothy Nakimbugwe, John Muyonga   +3 more
wiley   +1 more source

Acetate Combined with CO₂ as Effective Carbon Sources for the Production of Resistant Starch in a Marine Microalga Tetraselmis subcordiformis

Foods
Microalgae are considered as sustainable starch producers, yet the carbon sources for this process in terms of starch productivity and functionality require further elucidation.
Haoyu Zhang, Yuhan Shen, Yufei Liu, Xiuyuan Ran, Yongkui Zhang, Jing Chen, Changhong Yao   +6 more
doaj   +1 more source

Genetic and Biochemical Evidence for the Involvement of α-1,4 Glucanotransferases in Amylopectin Synthesis1 [PDF]

, 1999
Christophe Colleoni, David Dauvillée, Grégory Mouille, Alain Buléon, D.J. Gallant, Brigitte Bouchet, Matthew K. Morell, Michael S. Samuel, Brigitte Delrue, Christophe d’Hulst, Christophe Bliard, Jean‐Marc Nuzillard, Steven Ball   +12 more
openalex   +1 more source

The influence of systematic heat and drought applications at defined growth stages on malting barley starch properties

Journal of the Science of Food and Agriculture, Volume 105, Issue 8, Page 4493-4503, June 2025.
Abstract BACKGROUND Starch gelatinization behavior and the proportion of B‐granules are crucial for malt quality as a result of their impact on starch degradation during malt‐based beverage production. Starch structure and resulting starch properties are determined by the starch synthesis during barley plant growth, which is influenced by barley ...
Veronika Franz, Stefan Hör, Hannes Petermeier, Christoph Neugrodda, Thomas Becker, Martina Gastl   +5 more
wiley   +1 more source