Results 81 to 90 of about 59,838 (344)
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
The helical conformation of amylose and formation of an amylose complex.
Journal of the Japanese Society of Starch Science, 1987 Computer simulation of an amylosic chain conformation, which consists of conformational energy analyses, Monte Carlo studies and applications of helical wormlike chain theory of Yamakawa, was carried out. The graphic representation obtained showed a deformed helix conformation of the amylosic chain.The micro-Brownian motion of the amylosic chain was ...
openaire +2 more sources
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
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
Exploration of Foods and FoodomicsAim: 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 +8 more
doaj +1 more source
Review on the Analysis Methods of Starch, Amylose, Amylopectinin Food and Agricultural Products
International Journal of Emerging Trends in Engineering Research, 2020 Starch is one of the biggest components of carbohydrates in food and other biological materials. The main components of starch consist of amylose and amylopectin.
E. Subroto
semanticscholar +1 more source
, 2016 Three different crystalline amylose–glycerol monostearate (GMS) complexes with increasing thermal stability can be distinguished: type I, type IIa, and type IIb.
Geertrui M. Bosmans (1784719) +4 more
core +1 more source
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 +6 more
wiley +1 more source
Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy
, 2018 Amylose is well known to form inclusion complexes with various small molecules including fatty acids. In this study, we prepared amylose inclusion complexes with stearic acid derived spin probes and demonstrated the electron paramagnetic resonance (EPR ...
Yoksan, Rangrong +4 more
core
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 +2 more
core +1 more source