Results 91 to 100 of about 37,871 (282)

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Determination of the molecular mass of amylose

, 1998
Normally the reliable determination of the molecular mass of amylose is a very tedious procedure requiring several days of sample preparation to remove contaminating amylopectin.
Suortti, Tapani, Gorenstein, M.V., Roger, P.   +2 more
core   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Dietary starch varies in digestion rate: Rapidly digestible fractions cause sharp postprandial glucose spikes linked to chronic disease, whereas slowly digestible starch (SDS) breaks down gradually, producing a moderate glycemic response. Increasing SDS content is therefore a key objective in developing carbohydrate‐rich foods with improved ...
Alshammari SK, Farahnaky A, Allahham A, Lo B, Nirmal N, Majzoobi M.   +5 more
europepmc   +2 more sources

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

Two Alternative Methods to Predict Amylose Content of Rice Grain by Using Tristimulus CIE Lab Values and Developing a Specific Color Board of Starch-iodine Complex Solution

Plant Production Science, 2011
Amylose content was predicted by measuring tridimensional Commission Internationale de l‘Eclairage (CIE L*a*b*), L*a*b* values in starch-iodine solutions and building a regression model.
Michael Ronoubigouwa Ambouroue Avaro, Zhongli Pan, Tomohiko Yoshida, Yoshiharu Wada   +3 more
doaj   +1 more source

Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Food Biomacromolecules, EarlyView.
Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang, Liyuan Rong, Weiqi Fei, Jiaruo Hu, Huiliang Wen, Jianhua Xie   +5 more
wiley   +1 more source

Modulating the Physicochemical Properties and Internal Structure of Maize Starches with Differing Amylose Contents via Non-Covalent Interaction with Tea Polyphenols

Foods
Starch–polyphenol interactions play a critical role in regulating the structural organization and thermal behavior of starch-based systems. In this study, maize starches with different amylose contents were used to systematically investigate how tea ...
Jin Zhang, Jingxuan Sun, Zihan Liu, Hao Lu   +3 more
doaj   +1 more source

Variability in Prebiotic Carbohydrates in Different Market Classes of Chickpea, Common Bean, and Lentil Collected From the American Local Market

Frontiers in Nutrition, 2019
Pulse crops such as lentil, common bean, and chickpea are rich in protein, low digestible carbohydrates, and range of micronutrients. The detailed information of low digestible carbohydrates also known as “prebiotic carbohydrate” profiles of commonly ...
Niroshan Siva, Pushparajah Thavarajah, Shiv Kumar, Dil Thavarajah   +3 more
doaj   +1 more source