Results 221 to 230 of about 64,474 (315)

Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT Global population growth is challenging the sustainability of current food systems and driving the search for alternative protein sources with lower environmental impact. The house cricket (Acheta domesticus) has emerged as a promising, sustainable provider of high‐quality protein.
Leonardo Musto, Mussa Makran, Dario Mercatante, Ivan Albano, Maria Teresa Rodriguez‐Estrada, Antonio Cilla, Guadalupe Garcia‐Llatas   +6 more
wiley   +1 more source

CRISPR-Cas9 mediated editing of <i>starch branching enzyme</i>, <i>SBE2</i> gene in potato for enhanced resistant starch for health benefits. [PDF]

Front Genome Ed
Batta S, Siddappa S, Sharma N, Singh R, Gupta R, Kumar D, Singh B, Thakur AK.   +7 more
europepmc   +1 more source

Research note : Activity of granule-bound starch synthase is an important determinant of amylose content in rice endosperm

, 2002
Takayuki Umemoto, Kazuo Terashima
openalex   +1 more source

Graphene/semicrystalline-carbon derived from amylose films for supercapacitor application [PDF]

, 2016
Mohamad Deraman, N. E. S. Sazali, M. F. Y. M. Hanappi, N. S. M. Tajuddin, E. Hamdan, M. Suleman, Mohd Amir Radhi Othman, R.S. Omar, M. A. Hashim, N. H. Basri, Najah Syahirah Mohd Nor, B.N.M. Dolah, An’amt Mohamed Noor, M.R.M. Jasni   +13 more
openalex   +1 more source

Innovative Development and Characterization of a Beef‐Based High‐Protein Snack: An Integrative Study of Physicochemical and Acoustic Properties, and Its Protein Quality

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT The current study assessed the possibility of developing a beef‐based high‐protein snack product, focusing on an integrative analytical approach that combines physicochemical and acoustic properties, as well as a comparative nutritional and protein quality advantage over starch‐based controls.
Sandamini Wickramaarachchi, Michael Nesbit, Michael Just, Mauro Mocerino, Cassiana Blanca J. Villarino, Gary A. Dykes, Ranil Coorey   +6 more
wiley   +1 more source

NIRS chemometrics for rapid nutritional profiling of vegetable pea (Pisum sativum L.) germplasm. [PDF]

Sci Rep
Thirumalai M, Sharma VK, Tripathi K, Rajkumar S, Wankhede DP, Bollinedi H, Joshi T, Bhardwaj R, Chand Rana J, Riar A.   +9 more
europepmc   +1 more source

The Physicochemical and Textural Characteristics of Functional Bread Supplemented With Corn Flour and Omega‐3 Fatty Acids

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Encapsulation of Omega‐3 fatty acids improves their poor stability, solubility, bioavailability, and susceptibility to oxidation. In this study, Omega‐3 nanoliposomes were added at 2%–6% concentrations to functional bread containing corn flour. Omega 3 was encapsulated into nanoliposomes with an efficiency of 95.51% ± 0.56.
Mahya Sheikhzadeh, Sepideh Pourvatan Doust, Mohammad Reza Abolghasemian, Maryam Zokaei, Asiye Ahmadi-Dastgerdi, Hassan Ahmadi Gavlighi   +5 more
wiley   +1 more source

A comparative study on the multi-scale, physicochemical properties and enzyme activities of tetraploid cultivated wheat starch with different amylose contents. [PDF]

Food Chem X
Zhai M, Wen Q, Bu Y, Tian W, Wu X, Guo D.   +5 more
europepmc   +1 more source

Safety evaluation of the food enzyme α‐amylase from the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109 by Suntaq International Limited. The food enzyme was free from viable cells of the production organism. It is intended to be used in six food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Effect of Pullulanase debranching freeze-thaw treatments and fatty acid on functional properties of yam starches. [PDF]

NPJ Sci Food
Huang PH, Cheng YT, Lu WC, Chiang PY, Hsu CC, Wang CR, Li PH.   +6 more
europepmc   +1 more source