Results 141 to 150 of about 5,349,084 (250)

Development of Certified Reference Materials for the Determination of Apparent Amylose Content in Rice. [PDF]

Molecules, 2022
Shao Y, Zhu D, Yu J, Fang C, Mou R, Hu X, Zhu Z, Chen M.   +7 more
europepmc   +1 more source

Bioprocessing of Damaged Wheat Grain Into PHB Using Lactobacillus Fermentation Following Optimized Acid Hydrolysis

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
336.66 mg/g RS from DWG hydrolysis at 45 min with 6% HCl. 1.85 g/L PHB produced by FH12 at 30°C, 6%, after 96 h. NMR and FTIR confirmed the authentic chemical structure of PHB. PHB showed thermal stability from 270°C to 340°C with max loss at 350°C. PHB showed UV‐blocking and crystalline structure for packaging use.
Zohreh Boorboormoradi, Orang Eyvazzade, Ladan Rashidi, Leila Nateghi   +3 more
wiley   +1 more source

Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties. [PDF]

Foods, 2023
Mauro RR, Vela AJ, Ronda F.
europepmc   +1 more source

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

A study of starch resources with high-amylose content from five Chinese mutant banana species. [PDF]

Front Nutr, 2022
Li B, Xie B, Liu J, Chen X, Zhang Y, Tan L, Wang Y, Zhu L, Zhu K, Huang C.   +9 more
europepmc   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8391-8401, November 2026.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Generation of new rice germplasms with low amylose content by CRISPR/CAS9-targeted mutagenesis of the FLOURY ENDOSPERM 2 gene. [PDF]

Front Plant Sci, 2023
Song X, Chen Z, Du X, Li B, Fei Y, Tao Y, Wang F, Xu Y, Li W, Wang J, Liang G, Zhou Y, Tan X, Li Y, Yang J.   +14 more
europepmc   +1 more source

PEA STARCH, A STARCH OF HIGH AMYLOSE CONTENT

Journal of Biological Chemistry, 1946
G E, HILBERT, M M, MacMASTERS
openaire   +2 more sources

The Effect of Chemical and Enzymatic Modification on Starch Hydrogels Isolated From Vigna subterranea (Bambara Groundnut)

Starch - Stärke, Volume 78, Issue 11, November 2026.
Structural degradation was more significant in enzymatically modified (EM) starches with compression tests showing EM gels to be softer than other modified and native gels. Softer gels serve as a promising candidate for broad food applications.
Caleb Hardien, Anisha Ananth, John J. Mellem   +2 more
wiley   +1 more source

Amylose Content of Rice and Quality of Fermented Cake

The use of aged milled rice with an intermediate amylose content (20–25%) in the preparation of fermented rice cake yielded a steamed cake with a greater volume and an optimum softness as compared with similar cakes prepared from rice with a lower or ...
Perdon, A.A., Juliano, Bienvenido O.
core   +1 more source