Results 81 to 90 of about 12,907 (233)

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

Propriedades térmicas, mecânicas e reológicas de filmes de amido de mandioca: efeito da adição de plastificante e de agentes reticulantes [PDF]

, 2005
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Físicas e Matemáticas. Programa de Pós-Graduação em Quimica.O objetivo geral deste estudo foi preparar filmes de amido de mandioca gelatinizado para aplicação em embalagens de ...
Marques, Patricia Teixeira
core  

Annealing‐Induced Modifications in Yam Starches: Implications for Fermented Yam Flour (Elubo) and Textural Quality of Named Indigenous Yam Food Product—Amala

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Processing yam tubers into elubo (fermented yam flour) induces starch annealing, which modifies starch functionality and pasting behavior. These changes significantly influence the textural quality of amala prepared from 55 varieties of two Dioscorea species (D. alata and D. rotundata).
Abiola Tanimola, Oluyinka Oroniran, Ayomide Alamu, Olawuyi Yetunde, Rahman Akinoso, Bolanle Otegbayo   +5 more
wiley   +1 more source

The structure and expression of the wheat starch synthase III gene. Motifs in the expressed gene define the lineage of the starch synthase III gene family [PDF]

, 2000
The endosperm of hexaploid wheat (Triticum aestivum[L.]) was shown to contain a high molecular weight starch synthase (SS) analogous to the product of the maize du1 gene, starch synthase III (SSIII; DU1).
Morell, M.K., Kosar-Hashemi, B., Appels, R., Li, Z., Gale, K.R., Mouille, G., Rahman, S., Clarke, B.   +7 more
core   +1 more source

New starch phenotypes produced by TILLING in barley.

PLoS ONE, 2014
Barley grain starch is formed by amylose and amylopectin in a 1:3 ratio, and is packed into granules of different dimensions. The distribution of granule dimension is bimodal, with a majority of small spherical B-granules and a smaller amount of large ...
Francesca Sparla, Giuseppe Falini, Ermelinda Botticella, Claudia Pirone, Valentina Talamè, Riccardo Bovina, Silvio Salvi, Roberto Tuberosa, Francesco Sestili, Paolo Trost   +9 more
doaj   +1 more source

Biocomposite Films Reinforced With Nano Navy Bean Starch: Application and Characterization

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study developed enzymatically ultrasonicated starch composite films (E‐USCF) reinforced with nano starch particles. The films exhibited higher solubility, pH, strength, thickness, and biodegradability, with reduced moisture, WVTR, swelling, and transparency. TGA supported improved thermal behavior.
Nora Ali Hassan, Aijun Hu, Ammar Badran Altemimi, Rawaa Houri Tlay, Qian Zhang, Bing Lu, Shiwei Liu, Tarek Gamal Abedelmaksoud   +7 more
wiley   +1 more source

Caracterização parcial de amido em cultivares brasileiros de cevada (Hordeum vulgare L.) [PDF]

, 2003
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos AlimentosNeste trabalho foram analisados dois cultivares brasileiros de cevada com o objetivo de se determinar a ...
Soares, Rosane Michele Duarte
core  

High amylopectin Cilembu sweet potato starch for structure formation in sorghum bread

Discover Food
Gluten-free bread often suffers from poor structure and hard texture due to the absence of gluten, which provides viscoelasticity. The use of starch as a structure forming ingredient in gluten-free foods has been recognized, but the influence of ...
Burhannudin Sutisna, Fadhila Izzah Zahirah, Avindini Salsabila, Nisa Vinka Nurul Hayati, Dianika Lestari, Made Tri Ari Penia Kresnowati   +5 more
doaj   +1 more source

Effects of Nanocellulose on the Physicochemical‐Digestive Characteristics of Corn Starch

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Hydrogen bonding interacted between CS and NC. NC‐CS complexes exhibited thinner and smoother surfaces. The digestion of NC‐CS complexes decreased due to the increased SDS. The gelatinization temperatures of CS were increased after complexation with NC. ABSTRACT This study investigated the effects of nanocellulose (NC) on the physicochemical properties,
Yanyan Liu, Shuyao Li, Junjie Yuan, Huiying Zhang, Xueli Gao, Yonghui Wang, Shenghua He, Weiyun Guo, Guanghui Li   +8 more
wiley   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, Volume 6, Issue 7, Page 256-264, July 2026.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source