Results 91 to 100 of about 12,907 (233)

KARAKTERISASI TEPUNG UBI JALAR (Ipomoea batata L.) VARIETAS SHIROYUTAKA SERTA KAJIAN POTENSI PENGGUNAANNYA SEBAGAI SUMBER PANGAN KARBOHIDRAT ALTERNATIF [Characterization of Sweet Potato Flour (Ipomea batatas L.) var. Shiroyutaka and Assesment of the potential as Alternative Carbohydrate Source For Food Product]

Jurnal Teknologi dan Industri Pangan, 2007
This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its potential as alternative carbohydrate source on food product. Characterization was conducted on flour processed from sweet potato var. shiroyutaka harvested
Beni Hidayat 1), Adil Basuki Ahza 2), Sugiyono2)   +2 more
doaj  

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, Volume 6, Issue 7, Page 280-287, July 2026.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Image_2_Contributions of Three Starch Branching Enzyme Isozymes to the Fine Structure of Amylopectin in Rice Endosperm.TIF [PDF]

, 2018
Three starch branching enzyme (BE) isozymes, BEI, BEIIa, and BEIIb, are involved in starch biosynthesis in rice endosperm. Past in vivo and in vitro studies have suggested that each BE isozyme plays a distinct role in forming the fine structure of ...
Yasunori Nakamura (435441), Takayuki Sawada (462988), Mizuho Itoh (5882222)   +2 more
core   +1 more source

Advancements in Mass Spectrometry‐Based Glycomics in Food and Nutritional Science

Mass Spectrometry Reviews, Volume 45, Issue 4, Page 829-850, July/August 2026.
ABSTRACT This review highlights advancements in mass spectrometry (MS)‐based glycomics in food and nutritional science. Carbohydrates, which are vital for human health, exhibit complex structures, making their analysis challenging. MS has become an indispensable tool for elucidating the structures of carbohydrates, including glycans, through soft ...
JaeHui Song, HyunJi Lee, Youngshik Choe, Hyeyoung Lee   +3 more
wiley   +1 more source

Effect of Harvesting Time on Starch Degradation in Rumen of Whole-Plant Corn and Its Silage

Fermentation
Whole-plant corn silage is a critical feedstuff in global ruminant production, and its nutrient composition is closely tied to harvest timing. As starch acts as the primary energy source in silage-based diets, investigating changes in starch degradation ...
Long Zhang, Shiqin Liu, Xuepeng Wang, He Wang, Songze Li, Yuguo Zhen, Xuefeng Zhang   +6 more
doaj   +1 more source

Modification of Cassava Root Starch Phosphorylation Enhances Starch Functional Properties

Frontiers in Plant Science, 2018
Cassava (Manihot esculenta Crantz) is a root crop used as a foodstuff and as a starch source in industry. Starch functional properties are influenced by many structural features including the relative amounts of the two glucan polymers amylopectin and ...
Wuyan Wang, Carmen E. Hostettler, Fred F. Damberger, Fred F. Damberger, Jens Kossmann, James R. Lloyd, Samuel C. Zeeman   +6 more
doaj   +1 more source

Environmentally Friendly Lubricants: The Role of Biopolymers in Modern Tribology

SPE Polymers, Volume 7, Issue 3, July 2026.
Biomass‐derived biopolymers modified for green tribology applications with reduced friction, wear, and environmental footprint. ABSTRACT Energy losses due to friction and wear are a major challenge for the energy efficiency and sustainability of mechanical systems, motivating the development of green tribology strategies.
Zineb Chiki, Salima Ben Tahar, Aurelija Ramanauskaitė, Povilas Mulerčikas, Juozas Padgurskas, Lamcharfi Taj‐dine, Noureddine Idrissi Kandri   +6 more
wiley   +1 more source

Effect of microwave heat-moisture and annealing treatments on buckwheat starch characteristics [PDF]

, 2003
Plan BBuckwheat is a non-glutinous pseudo-cereal that has a long and traditional history as a food source in Asia, Europe, and the United States and has many beneficial health aspects but has suffered from declining production within the past years.
Zondag, Meredith Dara
core  

Image_4_Contributions of Three Starch Branching Enzyme Isozymes to the Fine Structure of Amylopectin in Rice Endosperm.TIF [PDF]

, 2018
Three starch branching enzyme (BE) isozymes, BEI, BEIIa, and BEIIb, are involved in starch biosynthesis in rice endosperm. Past in vivo and in vitro studies have suggested that each BE isozyme plays a distinct role in forming the fine structure of ...
Yasunori Nakamura (435441), Takayuki Sawada (462988), Mizuho Itoh (5882222)   +2 more
core   +1 more source

Physicochemical Evaluation of Pretreated Fermented Pea Carbohydrate‐Rich Fraction (PCRF) for Beverage Development

Starch - Stärke, Volume 78, Issue 7, July 2026.
Microwave and ultra‐sonication pretreatments influenced pH and color of fermented carbohydrate rich fractions of pea (PCRF). Optimal formulation (7.5% PCRF) reached pH 3.96 and best appearance after 12 h. pH decreased mainly within 12 h; microwave samples showed highest brightness early but darkened most by 36 h, with significant hue and browning ...
Christopher Etti, Ashutosh Singh, Alexander Ratsamany, Abdullah Abdelrahman, Manickavasagan Annamalai   +4 more
wiley   +1 more source