Results 111 to 120 of about 65,415 (322)

Beyond Gut Modulation: A Critical Review of the Therapeutic Potential, Safety, and Clinical Prospects of Natural Polysaccharides for IBD

Food Safety and Health, EarlyView.
In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso, A. M. Abd El‐Aty, Kwaku Amoah, Xianghong Ju   +3 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, EarlyView.
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

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

Realizing the promises for high-value Cassava: root quality traits. [SP12-09] [PDF]

, 2012
A decade ago CIAT began the search of what it called "High-Value Cassava". What was then only a promise has gradually became a reality. In the area of starch quality traits an amylosefree (waxy) mutation was identified and has now been successfully ...
Calle, Fernando, Ceballos, Hernan, Dufour, Dominique, Hershey, Clair, Morante, Nelson, Sanchez, Teresa, Tohmé, Joe   +6 more
core  

Using geometric criteria to study helix-like structures produced in molecular dynamics simulations of single amylose chains in water

, 2021
Mohammad Hassan Khatami, William A. Barber, Hendrick W. de Haan   +2 more
openalex   +2 more sources

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

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

Combined effect of drying conditions and starch composition on breadmaking ability of sour cassava starch [PDF]

, 2012
This work fits into the context of understanding contribution of determinant factors to predict breadmaking ability of sour starch. The breadmaking ability is determined by molecular mechanism of starch degradation but, to date, is not fully elucidated ...
Delarbre, Jean-Louis, Dufour, Dominique, Grosmaire, Lidwine, Maldonado Alvardo, Pedro Gustavo, Tran, Thierry   +4 more
core  

Experimental and modeling studies on the synthesis and properties of higher fatty esters of corn starch [PDF]

, 2009
This paper describes a systematic study on the synthesis of higher fatty esters of corn starch (starch laurate and starch stéarate) by using the corresponding vinyl esters.
Aburto, Aburto, Aburto, Aburto, Aburto, Ashby, Bastioli, Day, de Graaf, de Graaf, Dicke, Ehrenstein, Hernandez, Junistia, Laignel, Marsden, Montgomery, Mormann, Mullen, Mullen, Otey, Sagar, Stevens, Thiebaud, Wang   +24 more
core   +1 more source

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