Results 71 to 80 of about 10,524 (197)

EFFECT OF ALKALINE EXTRACTION ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF STARCH EXTRACTED FROM RICE, MILLET, AND OATS

The Iraqi Journal of Agricultural science
aimed to investigate the effect of alkaline extraction, using different concentration  sodium hydroxide (NaOH) solution (0.6, 0.5, 0.4, 0.2)%  on the physicochemical and functional properties and final yield of rice, millet and oat starch.
Salwan. Ahmed Yaakob , Jassem. M. Nasser
doaj   +1 more source

The regulatory frameworks surrounding CRISPR‐edited papaya and their impact on international commerce

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6262-6270, 30 August 2026.
Abstract The papaya tree (Carica papaya L.), native to the Americas, is cultivated in tropical regions and holds substantial economic importance, with an estimated export volume of 365 000 t in 2023. However, diseases caused by viruses, fungi, bacteria, and nematodes can lead to severe losses.
Luíza Favaratto, Mirielson L da Silva, David S Buss, Oeber F Quadros, Raul Tapia‐Tussell, José A Ventura, Antonio Alberto R Fernandes, Patricia M B Fernandes   +7 more
wiley   +1 more source

Unravelling the initiator‐only stage in alginate grafting: Radical‐induced depolymerization and its impact on acrylamide grafting efficiency

The Canadian Journal of Chemical Engineering, Volume 104, Issue 8, Page 3996-4006, August 2026.
Abstract Free‐radical grafting of natural polymers often assumes that initiators only create active sites before monomer addition. We tested this by exposing sodium alginate to potassium persulphate (KPS) under typical grafting conditions without monomer (acrylamide).
Gustavo P. Zago, João B. P. Soares
wiley   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

Insight into characteristics in rice starch under heat- moisture treatment: Focus on the structure of amylose/amylopectin

Food Chemistry: X
Heat-moisture treatment (HMT) could improve the structure and physicochemical characteristics of rice starch, the structural changes of amylose and amylopectin needed to be further investigated. Hence, the starch, amylose and amylopectin were modified by
Weijie Qi, Siying Kong, Xiaoqiang Li, Zeyu Peng, Lina Sun, Zhaohua Wang, Jianjun Cheng   +6 more
doaj   +1 more source

Activating Paper Applying Gelatin, Starch and Chitosan Coatings Loaded With O/W Emulsions Encapsulating Rutin, Carvacrol and α‐Tocopherol

Packaging Technology and Science, Volume 39, Issue 8, Page 1061-1082, August 2026.
Emulsion type governed the microstructure and functionality of papers coated with biopolymers matrix loaded with hydrophobic bioactives encapsulated into O/W emulsions. Emulsified systems improved UV–Vis barrier and antioxidant activity, whereas gelatin coatings with conventional or Pickering emulsions provided the greatest mechanical reinforcement ...
Kamila de L. Santos, Ana Mônica Quinta Barbosa Bittante, Rodrigo Vinícius Lourenço, Júlio Cesar de Carvalho Balieiro, Paulo José do Amaral Sobral   +4 more
wiley   +1 more source

SÍNTESIS Y CARACTERIZACIÓN DE UN POLÍMERO BIODEGRADABLE A PARTIR DEL ALMIDÓN DE YUCA

Revista EIA, 2007
En la presente investigación se elaboró un polímero biodegradable a partir del almidón de yuca con base en la implementación de la metodología Taguchi como herramienta de diseño de experimentos.
Juliana Meneses, Catalina María Corrales, Marco Valencia   +2 more
doaj  

Structure de l'amidon de maïs et principaux phénomènes impliqués dans sa modification thermique [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2011
Structures and phenomena occurring during the heat treatment of cornstarch. The structure of cornstarch and the modifications induced during the heat treatments are presented in this review.
Malumba, P., Janas, S., Deroanne, C., Masimango, T., Béra, F.   +4 more
doaj  

The Role of Molecular and Structural Characteristics of Starch, Hydrocolloids, and Gluten in Bread In Vitro Digestibility

Polysaccharides
Starch is one of the leading nutritional carbohydrates in the human diet; its characteristics, such as digestion rate, depend on molecular structure, and in particular, the molecular composition, type and length of amylopectin chains, which are known to ...
Julian de la Rosa-Millan
doaj   +1 more source

Unraveling the interactive effect of opaque2 and waxy1 genes on kernel nutritional qualities and physical properties in maize (Zea mays L.)

Scientific Reports
The mutant waxy allele (wx1) is responsible for increased amylopectin in maize starch, with a wide range of food and industrial applications. The amino acid profile of waxy maize resembles normal maize, making it particularly deficient in lysine and ...
Subhra J. Mishra, Ikkurti Gopinath, Vignesh Muthusamy, Rajkumar U. Zunjare, Gulab Chand, Arun K. T. Venkatesh, Elangbam L. Devi, Konsam Sarika, Zahirul A. Talukder, Jitender Kumar, Firoz Hossain   +10 more
doaj   +1 more source