Results 81 to 90 of about 9,414 (199)

Nutritional quality traits in pea seed: Current knowledge and opportunities for genetic improvement

Annals of Applied Biology, Volume 189, Issue 2, September 2026.
This comprehensive review on nutritional traits in pea (Pisum sativum L.) summarizes the literature on genetic improvement of this highly nutritious and environmentally sustainable crop for different end‐uses. Abstract Pea is a major pulse crop valued for its high protein, carbohydrate, and mineral content, as well as its agronomic role in sustainable ...
Ahmed O. Warsame, Janneke Balk
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

Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch

International Journal of Food Properties, 2018
Allelic variation at the Wx locus plays a vital role in regulating apparent amylose content (AAC) as well as other important starch properties in rice grain.
Bin Teng, Chen Zhang, Ying Zhang, Shiyun Du, Min Xi, Fengshun Song, Jinlong Ni, Zhixiang Luo, Dahu Ni   +8 more
doaj   +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

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

Papaya‐Leaf‐Assisted Fermentation for Enhanced Extraction of Cassava Peel Starch and Its Application in Biodegradable Films

Starch - Stärke, Volume 78, Issue 8, August 2026.
Papaya‐leaf‐assisted fermentation enhanced cassava‐peel starch recovery relative to fermentation without leaves and direct grinding, while lowering nitrogenous residues. Films plasticized with glycerol and acetic acid exhibited disrupted starch hydrogen bonding, loss of A‐type crystallinity, and pronounced hydrophilicity. Soil‐burial tests showed rapid,
Onyinyechi Assumpta Ononuju, Obioma Gertrude Onukwube, Ikechukwu Chibuzo Ukaga, Chinonye Francisca Chijioke, Amarachi Udoka Nkwoada, Simeon Chukwudozie Nwanonenyi, Marta González Plaza, Nnamdi Lawrence Obasi, Cynthia Ekwy Ogukwe, Martin Onwu Chidozie Ogwuegbu   +9 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

Differential effects of daytime and nighttime high temperatures at the grain formation stage on starch structure and properties in waxy maize

Journal of Integrative Agriculture
High temperature (HT) is a critical abiotic stress factor that negatively impacts yield and quality of maize worldwide. Although the effects of HT during key growth stages are extensively documented, the distinct influences of daytime versus nighttime HT
Jing Li, Xiaotian Gu, Lingling Qu, Guanghao Li, Jian Guo, Dalei Lu   +5 more
doaj   +1 more source

Effects of elevated atmospheric [CO2] on grain starch characteristics in different specialized wheat

Frontiers in Plant Science
The increasing atmospheric [CO2] poses great challenges to wheat production. Currently, the response of starch characteristics in different specialized wheat cultivars to elevated [CO2], as well as the underlying physiological and molecular mechanisms ...
Qiongru Wei, Huqiang Pan, Yuxiu Yang, Shichao Tan, Liang Zheng, Huali Wang, Jie Zhang, Zhiyong Zhang, Yihao Wei, Xiaochun Wang, Xinming Ma, Shuping Xiong   +11 more
doaj   +1 more source