Results 101 to 110 of about 59,838 (344)

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

JSFA reports, EarlyView.
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

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

Modification of potato starch granule structure and morphology in planta by expression of starch binding domain fusion proteins

, 2010
Producing starches with altered composition, structure and novel physico-chemical properties in planta by manipulating the enzymes which are involved in starch metabolism or (over)expressing heterologous enzymes has huge advantages such as broadening the
Huang, X.
core  

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

The granule-bound starch synthase genes of wheat

, 2003
Wheat (Triticum aestivum) is the world's most widely grown and economically important crop. It is both a staple food for humans and a raw material for many industrial processes.
Bradley, Bernadette
core  

Effects of genotype and environment on the physiochemical properties of Canadian oat varieties

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 3111-3121, 30 March 2025.
Abstract BACKGROUND The relationship between oat grain composition and physical attributes as influenced by oat genotype and Canadian growing environments was investigated. Thirty Canadian oat (Avena sativa L.) genotypes, grown in three Canadian growing locations (Brandon, Manitoba; Portage la Prairie, Manitoba; and Lacombe, Alberta) over 2 consecutive
Vanessa Alexander, Kirby T. Nilsen, Sijo Joseph, Trust Beta, Lovemore Nkhata Malunga   +4 more
wiley   +1 more source

Turmeric essential oil‐loaded wheat starch cryogels as superabsorbent pads for active packaging of fish fillets

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study aimed to create a cryogel with water‐absorbing and antioxidant properties. Wheat starch (10%, w/v) was used to produce cryogels, which were then incorporated with turmeric essential oil (TEO) at two concentrations: 20% and 30% (w/w of starch).
Elder Pacheco da Cruz, Laura Martins Fonseca, Cristina Jansen, Rosane Lopes Crizel, Gabriel Lucas Pail, Camila de Oliveira Pacheco, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +7 more
wiley   +1 more source

Differential expressions among five Waxy alleles and their effects on the eating and cooking qualities in specialty rice cultivars

Journal of Integrative Agriculture, 2015
Eating and cooking qualities (ECQs) of rice are important attributes due to its major influence on consumer acceptability. To better understand the molecular mechanism of the variation in ECQs, we investigated and compared the expressions among different
Li-jie ZHOU, Wen-tao SHENG, Jun WU, Chang-quan ZHANG, Qiao-quan LIU, Qi-yun DENG   +5 more
doaj   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Carbon and Nitrogen Metabolism Effects on Eating Quality in Grains of Diverse Japonica Rice Cultivars From the Middle and Lower Yangtze River

Food and Energy Security
The relationship between carbon and nitrogen metabolism and rice eating quality was examined in this study, which focused on four types of japonica rice from the middle and lower reaches of the Yangtze River.
Zhongtao Ma, Xi Chen, Jiale Cao, Jianghui Yu, Ying Zhu, Guodong Liu, Fangfu Xu, Qun Hu, Hongcheng Zhang, Guangyan Li, Haiyan Wei   +10 more
doaj   +1 more source