Results 121 to 130 of about 24,456 (261)

Pullulanase Type 1-Assisted Modification of Sago (Metroxylon sagu) Starch [PDF]

, 2009
Starch is a versatile food ingredient and is widely used in numerous food and industrials applications. Whether in its native form, or modified through chemical substitution or enzyme modification and/ or physical modification, starch is used as a ...
Wong, Chen Wai
core  

Structures of octenylsuccinylated starches: Effects on emulsions containing β-Carotene [PDF]

, 2014
Starches with different amylopectin contents and different molecular sizes prepared using acid hydrolysis were hydrophobically modified using octenylsuccinic anhydride (OSA).
Gilbert, Robert G., Hasjim, Jovin, Schafer, Christian, Sweedman, Michael C.   +3 more
core   +1 more source

Eco‐Friendly Bioplastic Film Produced With Green Plantain Starch (Musa paradisiaca L.): Effect of Activated Carbon Addition and Hydrothermal Modification

Polymer Composites, Volume 47, Issue 9, Page 8048-8063, 10 May 2026.
Activated Carbon as a Reinforcing Material for Starch Bioplastics. ABSTRACT Eco‐friendly starch‐based bioplastic films reinforced with activated carbon (AC) were produced using green plantain starch in its native and heat‐moisture treatment (HMT) forms to overcome typical limitations of starch materials, such as low mechanical strength and poor water ...
Eduardo Bruno Macêdo Viana, Matheus Ferreira Almeida, Maria José Missão Cordeiro, Sara Moreno Pereira Lacerda, Alcebíades Rebouças São José, Renata Cristina Ferreira Bonomo, Cassiara Camelo Eloi de Souza, Mateus Pereira Flores Santos, Cristiane Martins Veloso   +8 more
wiley   +1 more source

Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage

Foods
The consumption of high-quality rice is increasing. Low temperatures during grain filling may affect the starch synthesis of high-quality rice and thus affect the quality of the rice itself. In this study, two high-quality conventional rice cultivars and
Xutong Pang, Dongmeng Zhang, Haobo Xue, Dongping Yao, Hong Shen, Baohui Mou, Panqi Gu, Ruijuan Zhou, Fudie Meng, Jun Wu, Dongyang Lei, Bin Bai   +11 more
doaj   +1 more source

Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security

Food Frontiers, Volume 7, Issue 3, May 2026.
This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman, Muhammad Afzaal, Ali Imran, Ali Ikram, Muhammad Tayyab Arshad, Ayesha Siddiqua, Maryam Bibi, Ayesha Ibrahim, Reuben Acheampong   +8 more
wiley   +1 more source

Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage

Foods
The rare sugar D-allulose (Alu), with ca. 10% calories of sucrose (Suc), is a promising alternative sugar that can be used to improve the quality of starch gels in storage.
Alexandra Obenewaa Kwakye, Kazuhiro Fukada, Toya Ishii, Masahiro Ogawa   +3 more
doaj   +1 more source

Pulsed Electric Field Enhanced Cross‐Linking of Alginate and Fish Gelatin for Anti‐Oxidative Activities and Entrapment of Nutrients

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study demonstrates a novel PEF‐based method to fabricate cross‐linked alginate‐fish gelatin materials with compact microstructure. Compared to homogenization, PEF processing significantly improved antioxidant activity and enhanced nutrient entrapment capacity for minerals (33% vs. 21%) and vitamins (24% vs. 15%).
Qiaoxia Zhan, Matt Jellecoe, Shan He, Liang Jia   +3 more
wiley   +1 more source

SYNTHESIS AND CHARACTERIZATION OF STARCH-CHITOSAN COMPOSITES [PDF]

, 2008
In this experiment, the composites based on chitosan-starch were synthesized at different weight ratios (3/7, 4/6, 5/5, 6/4, 7/3, 8/2, 9/1) by using 4 %v of glycerol as plasticizer.
., Kenfat, ., Wulandari, A., Tokok, Savitri, Emma, Suseno, Natalia   +4 more
core  

The barley–malt–beer chain: A process and food safety approach

JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Seed germination improves air classification efficiency of pea and faba bean flours

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4320-4330, May 2026.
Abstract BACKGROUND Increasing interest in incorporating pulses into human diets has increased demand for their fractionation into diverse food ingredients. Air classification has relatively low capital and operating costs, uses no water, and preserves the native protein structure.
Areha Abid, Kashika Sethi, Andrea K Stone, Xialu Chen, Ke Ding, Thomas D Warkentin, Bunyamin Tar'an, Yongfeng Ai, Michael T Nickerson   +8 more
wiley   +1 more source