Results 71 to 80 of about 39,015 (237)

Effect of amylose content in corn starch on the rheological properties, 3D printability, and in vitro digestive properties

Food Chemistry: X
High amylose corn starch (HACS) is a promising functional food ingredient, resisting digestion. Amylose content matters for starch gelatinization, gel formation, and 3D printing. It also links to the content of resistant starch (RS). Achieving optimal 3D
Ya’nan Wang, Shuangqi Tian, Mengsi Cui, Zixuan Liu, Zhanpeng Liu, Zehua Liu, Jing Lu   +6 more
doaj   +1 more source

(Hoch‐)Spannende Experimente zur Plasmachemie

CHEMKON, EarlyView.
In den im Artikel vorgestellten Experimenten wird die Chemie atmosphärischer Luft‐Plasmen mithilfe eines kostengünstigen Tesla‐Transformators untersucht und anhand schulgeeigneter Modelle veranschaulicht. Im Mittelpunkt stehen Experimente zur Oberflächenmodifikation, Plasma‐Reinigung sowie zum Nachweis ausgewählter reaktiver Sauerstoff‐ und ...
Christoph Weidmann, Lena Bohnert, Thomas Waitz   +2 more
wiley   +1 more source

In Planta Expression of Thermophilic GtGBE Mimics BEIIb and Modifies Rice Starch Structure Without Yield Penalties. [PDF]

Plant Biotechnol J
ABSTRACT Enzymatic modification using glycosyltransferases offers a green route to produce highly branched starch to enhance starch functionality in the food industry, yet this approach faces challenges including the high cost of enzyme production and inefficiency.
Xu F, Pan J, Li M, Li X, Chang J, Fu W, Gu K, Bao J.   +7 more
europepmc   +2 more sources

Lignocellulosic Triboelectric Materials for Energy Harvesting and Emerging Applications: A Review on Lignin‐Molecular Engineering toward Improved Performance

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
Contrasting sustainable biomass with depleting petroleum resources, this review charts the evolutionary timeline of lignin‐based TENGs. We systematically evaluate their fundamental mechanisms, enhancement strategies, and applications in green self‐powered electronics.
Yuxin Yang, Boyu Du, Yuwen Wang, Tian Tang, Yuxuan Xie, Jiajun Zhang, Yajun Zhang, Jingyu Xu, Xing Wang, Chuanyin Xiong   +9 more
wiley   +1 more source

Studies on correlation of amylose content and grain dimensions in Basmati rice (Oryza sativa L.)

Electronic Journal of Plant Breeding, 2019
Basmati rice grain quality traits are the parameters which determine the export potential. Among various parameters, amylose content along with grain dimensions are important grain quality traits of Basmati rice. A total of 140 recombinant inbred lines
Rakhi Bhardwaj, R. K. Salgotra and, Manmohan Sharma   +2 more
doaj   +1 more source

Antiseizure potency and neurotoxicity of the enantiomers of fenfluramine and norfenfluramine in rats and correlations with their concentrations in plasma and brain

Epilepsia, EarlyView.
Abstract Objective Based on the evidence that fenfluramine‐induced anorexia, weight loss, and cardiovascular toxicity are primarily mediated by the d‐enantiomers of fenfluramine and its metabolite norfenfluramine, we investigated pharmacokinetic/pharmacodynamic correlations for the active enantiomers of fenfluramine and norfenfluramine in the rat ...
Yara Sheeni, Dinorah Barasch, Tawfeeq Shekh‐Ahmad, Emilio Perucca, Meir Bialer   +4 more
wiley   +1 more source

Exploring the potential of laser photoacoustic spectroscopy (LPAS) for predicting amylose content in rice flour

Exploration of Foods and Foodomics
Aim: Rice, one of the most widely consumed staple foods globally, relies on amylose content for its quality, impacting cooking, digestibility, and health properties.
Florinda Artuso, Claudio Ciceroni, Luca Fiorani, Isabella Giardina, Massimo Francucci, Antonia Lai, Ivano Menicucci, Marcello Nuvoli, Fabio Pollastrone   +8 more
doaj   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

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

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source