Results 61 to 70 of about 150,472 (154)

Study on nutrients and chemical constituents of root of Canna edulis

Siliao yanjiu, 2023
The experiment was to improve the economic value of Canna edulis in production practice. The content of nutrients, trace elements and amino acids were determined according to national standard, and the active substances were qualitatively and ...
LI Xing-mei, HE Yong, TIAN Song-jun, CHEN Xi, ZHONG Meng-huai, SHI Hu   +5 more
doaj  

Green banana resistant starch: A promising potential as functional ingredient against certain maladies

Food Science &Nutrition, Volume 12, Issue 6, Page 3787-3805, June 2024.
Resistant starch (RS), a significant polysaccharide, is one of the intriguing bioactive components of starch. Among cereals and other foods, green bananas make up the most RS. Green banana resistant starch (GBRS) has potential value in the future as a functional ingredient and a fat replacement.
Haroon Munir, Hamza Alam, Muhammad Tahir Nadeem, Riyadh S. Almalki, Muhammad Sajid Arshad, Hafiz Ansar Rasul Suleria   +5 more
wiley   +1 more source

Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy

Journal of the Science of Food and Agriculture, Volume 104, Issue 8, Page 4915-4921, June 2024.
Abstract Background Yam (Dioscorea alata L.) is the staple food of many populations in the intertropical zone, where it is grown. The lack of phenotyping methods for tuber quality has hindered the adoption of new genotypes from breeding programs. Recently, near‐infrared spectroscopy (NIRS) has been used as a reliable tool to characterize the chemical ...
Mahugnon Ezékiel Houngbo, Lucienne Desfontaines, Jean‐Louis Diman, Gemma Arnau, Christian Mestres, Fabrice Davrieux, Lauriane Rouan, Grégory Beurier, Carine Marie‐Magdeleine, Karima Meghar, Emmanuel Oladeji Alamu, Bolanle O Otegbayo, Denis Cornet   +12 more
wiley   +1 more source

Cassava (Manihot esculenta Crantz)—A potential source of phytochemicals, food, and nutrition—An updated review

eFood, Volume 5, Issue 1, February 2024.
The current review tries to compile the various application of cassava in the food industry. Cassava starch is a valuable raw material used to make a variety of both native and modified starch for cooking purposes It is widely acknowledged that the availability of safe food is hampered by the poisonous and antinutritional elements in cassava.
Shilpa Susan Scaria, Balamuralikrishnan Balasubramanian, Arun Meyyazhagan, Jaya Gangwar, Juhi Puthukulangara Jaison, Jissa Theresa Kurian, Karthika Pushparaj, Manikanatan Pappuswamy, Sungkwon Park, Kadanthottu Sebastian Joseph   +9 more
wiley   +1 more source

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.
Picchioni, Francesco; id_orcid, Heeres, Hero J.; id_orcid, Heeres, Hero J., Janssen, L. P. B. M.,, Janssen, Leon P. B. M., Picchioni, F.,, Manurung, Robert, Picchioni, Francesco, Sugih, Asaf K., Sugih, A. K.,, Manurung, R.,, Junistia, Laura, Heeres, H. J.,, Junistia, L.,   +13 more
core   +1 more source

Encapsulation of interesterified red palm oil and sacha inchi oil by using canna porous starch (Canna edulis Kerr.) as infant milk formula fortification

Industrial Crops and Products
Enzymatic interesterification (EIE) of red palm oil (RPO) and sacha inchi oil (SIO) is used in the preparation of infant milk formula due to its high content of polyunsaturated fatty acids (PUFAs) and palmitic acid at the sn-2 position.
Rafaella Chandraseta Megananda, Atharida Salma Nafisa, Sri Raharjo, Wolfram Manuel Brück, Lucia Dhiantika Witasari   +4 more
doaj   +1 more source

Gluten‐free Nan‐e‐Fasaee: Formulation optimization on the basis of quinoa flour and inulin

Food Science &Nutrition, Volume 12, Issue 2, Page 1146-1157, February 2024.
Using short‐ and long‐chain inulin (as sugar and fat substitutes, respectively) is found to improve the textural characteristics of gluten‐free (GF) Nan‐e‐Fasaee based on quinoa flour. Quinoa flour provides the batter with the dominance of elastic modulus and increased hardness, whereby its hardness is reduced by inulin inclusion.
Narjes Jamali, Mehran Sayadi, Roghayeh Nejati, Faezeh Mohammadi, Amene Nematollahi, Neda Mollakhalili‐Meybodi   +5 more
wiley   +1 more source

Effect of hydroxytyrosol, Moringa, and spirulina on the physicochemical properties and nutritional characteristics of gluten‐free brownies

Food Science &Nutrition, Volume 12, Issue 1, Page 385-398, January 2024.
Development of gluten‐free brownie enriched with Moringa, hydroxytyrosol, spirulina, and fiber. HTX is the ideal compound to enrich bakery products. Abstract Brownies, enriched with fiber and Moringa oleifera, hydroxytyrosol (HXT), and spirulina (encapsulated and nonencapsulated), and dietary fiber using psyllium were elaborated. For that, a commercial
Rocío Peñalver, Lorena Martínez‐Zamora, José Manuel Lorenzo, Gaspar Ros, Gema Nieto Martínez   +4 more
wiley   +1 more source

Simultaneous utilization of non-starch polysaccharides and starch and viscosity reduction for bioethanol fermentation from fresh Canna edulis Ker. tubers

, 2013
Viscosity reduction and the effect of cell-wall degrading enzymes (CWDEs) were investigated using Canna edulis Ker. for bioethanol fermentation. The fermentation mash treated with CWDEs was much thinner (2.12 Pa s) than the control mash (8.42 Pa s), the ...
Fang, Yang, Jin, Yanling, Huang, Yuhong, Zhao, Hai, Li, Yuhao, Zhao, H (reprint author), Chinese Acad Sci, Environm Microbiol Key Lab, Chengdu Inst Biol, 9 Sect 4,Renmin Nan Rd, Chengdu 610041, Sichuan, Peoples R China.   +5 more
core  

Modification of potato starch granule structure and morphology in planta by expression of starch binding domain fusion proteins [PDF]

, 2010
Producing starches with altered composition, structure and novel physico-chemical properties in planta by manipulating the enzymes which are involved in starch metabolism or (over)expressing heterologous enzymes has huge advantages such as broadening the
Huang, X.
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