Results 121 to 130 of about 206,155 (228)

Development of Gluten‐Free Biscuits From Rice Flour‐Pineapple Stem Starch Blends: Physicochemical Properties, In Vitro Starch Digestibility, Estimated Glycemic Index, Sensory Evaluation, and Storage Stability

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Pineapple stem starch (PSS) was incorporated into gluten‐free rice biscuits at 0%, 25%, 50%, 75%, and 100% substitution levels to enhance nutritional value by increasing resistant starch (RS) content and reducing estimated glycemic index (eGI). The 75% PSS formulation was identified as optimal, exhibiting the highest liking scores and a medium eGI (60 ...
Jiratthitikan Sriprablom, Phenphop Phansuea, Yuraporn Sahasakul, Sasapin Disnil, Amornrat Aursalung, Nuttarat Srisangwan, Arisa Keeratichamroen, Supatcha Srisungwan, Rungtiwa Wongsagonsup   +8 more
wiley   +1 more source

Cassava cultivation and starch production in an Andean village

, 2016
A socioeconomic study was conducted on cassava cultivation and starch production in Cuatro Esquinas, Cauca (Colombia). The area is characterized by small landowners, with a cheap supply of labor, 2 rainy seasons, temperate climate, with cassava and ...
Strobosch, P
core   +1 more source

Effect of Hydrothermal Treatment on the Functional and Physicochemical Properties of African Yam Bean (Sphenostylis stenocarpa) and Cassava (Manihot esculenta) Starch Blend

Legume Science
Blending starches from different sources is essential to meet the increasing demand for natural products. The structure, physicochemical properties, and specific functional characteristics of hydrothermally treated African yam bean starch combined with ...
Opeyemi O. Alabi, Eric O. Amonsou
doaj   +1 more source

Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film

Journal of Digital Food, Energy & Water Systems
This work investigated a novel study of the effect of bleaching and cross-linking cassava starch film. Native cassava starch was bleached with hydrogen peroxide (H2O2), cross-linking was carried out with oxidized sucrose while glycerol was added to ...
Jonathan Yisa Jiya, Mu'azu Abubakar, Isaac Adekunle Joseph , Evans C. Egwim, KT Obanimomo   +4 more
doaj   +1 more source

Mechanical Properties of 3 Ply Plywood Made from Acacia Mangium Veneers and Green Starch-based Adhesives

MATEC Web of Conferences, 2016
Recently, starch has attracted great consideration as a raw material on wood adhesives in the wood industry. Cassava and sago starchbased adhesive are renewable, biodegradable and environmental friendly product when compared with other petroleum-based ...
Chiang Liew Kang, En Yee Chin Genevieve
doaj   +1 more source

Patterns of wild meat and other protein consumption in the periphery of Salonga National Park, Democratic Republic of the Congo

People and Nature, Volume 8, Issue 10, Page 3430-3445, October 2026.
Abstract In Central Africa, human activities are severely impacting terrestrial and aquatic wildlife, threatening the food security of millions of people. Accordingly, sustainable use of wildlife is crucial for the nutrition and livelihoods of many rural communities in the region.
Zolo Admettons, Mattia Bessone, Josué Ausse Baraka, Josué Engombe Botomia, Espérance Miezi, Bénédicte Nsilu, Jonathan Nkamisha Mukole, Michel Opelele Omeno, Jean Semeki Ngabinzeke, Barbara Fruth   +9 more
wiley   +1 more source

Compatibilization of Thermoplastic Starch and Poly (Butylene Succinate‐Co‐Adipate) Blends Using a Dual‐Coupling Strategy

Polymer Engineering &Science, Volume 66, Issue 10, Page 7184-7196, October 2026.
Development of TPSA‐PBSA bio‐based polymer blends using a dual‐coupling strategy based on tartaric acid (TA) and dicumyl peroxide (DCP), followed by structural, thermal, rheological, and mechanical characterization toward sustainable flexible packaging applications. ABSTRACT This study analyzed the effect of employing coupling agents in the development
Manuela Vargas‐Rojas, Felipe Salcedo‐Galán, Jorge A. Medina‐Perilla   +2 more
wiley   +1 more source

Cooking Methods Modify the Glycemic Index of Carbohydrate‐Rich Foods: Evidence From a Systematic Review and Meta‐Analysis

Starch - Stärke, Volume 78, Issue 10, October 2026.
Cooking methods like steaming, pressure‐cooking, and cook‐chill significantly lower the glycemic index (GI) of staples such as rice and potatoes compared to boiling, baking, or frying. Our meta‐analysis of 35 trials shows GI reductions up to 17 units with cook‐chill, promoting resistant starch formation.
Zhengbing Liu, Shuting Fang, Christian Noble Biney, Wentao Chen, Emmanuel Mensah, Dengbo Chen, Shi Cheng, Wenzhong Zhang   +7 more
wiley   +1 more source

Effects of Ultrasound Treatments on the Technological Characteristics of Restructured Cured Cooked Products Elaborated With Pale, Soft and Exudative Pork Loins

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT The present study evaluated the effects of high‐intensity ultrasound treatment (acoustic intensities of 192 or 301 W/cm2 at 20 KHz for up to 15 min) on the technological properties of restructured cured cooked products manufactured with pork loins from different quality classes: reddish‐pink, firm, and non‐exudative (RFN) and pale, soft, and ...
Amanda Camilo Graciano, Miriam de Andrade Pereira, Larissa Marçal dos Santos, Marielle Maria de Oliveira Paula, Douglas Roberto Guimarães Silva, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos   +6 more
wiley   +1 more source

Prospects for cassava starch in Vietnam

, 1996
The analysis of current cassava starch use and proportion of starch in different end products reveals that food processing, house consumption, textiles and glucose are the current major cassava starch consumers. Demand for cassava starch by the year 2000 is expected to be more than twice the present level. The trend of cultivated areas in Vietnam shows
Dang, T.H., Tru, LC, Henry, Guy
openaire   +1 more source