Results 51 to 60 of about 299,382 (256)

Current Challenges of Transcription Compartmentalization Research

Advanced Science, EarlyView.
Transcription factors, coactivators, and RNA polymerase II assemble into transcription compartments ranging from small, defined complexes to liquid‐like condensates. This review unifies these seemingly competing descriptions along a single continuum and asks what these compartments have been shown to do, and what they have not, revealing that the most ...
Thomas Quail, Sina Wittmann
wiley   +1 more source

Cassava and turmeric flour blends as new raw materials to extruded snacks

Ciência e Agrotecnologia, 2014
Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products.
Alessandra Mussato Spinello, Magali Leonel, Martha Maria Mischan, Ezequiel Lopes do Carmo   +3 more
doaj   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge

NFS Journal
Mineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF)
Oluyimika Y. Famuyide, John Lubaale, Cheikh Ndiaye, Kwaku G. Duodu, John R.N. Taylor   +4 more
doaj   +1 more source

Influence of independent extrusion variables on temperature profile in extruder barrel [PDF]

Journal on Processing and Energy in Agriculture, 2011
Extrusion technology is commonly used in fish feed production. In cooking zone of the extruder barrel, sufficient energy is imparted to gelatinize starch and denature proteins.
Vukmirović Đuro, Čolović Radmilo, Ivanov Dušica, Kokić Bojana, Lević Jovanka, Đuragić Olivera, Sredanović Slavica   +6 more
doaj  

Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta

Food Chemistry Advances, 2023
Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high/low
Sharon D. Hooper, Amber Bassett, Jason A. Wiesinger, Raymond P. Glahn, Karen A. Cichy   +4 more
doaj   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Effects of Germination, Fermentation and Extrusion on the Nutritional, Cooking and Sensory Properties of Brown Rice Products: A Comparative Study

Foods, 2023
In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded brown rice (EBR) was obtained by extrusion processing technology.
Zhan‐qian Ma, Xiaotong Zhai, Na Zhang, Bin Tan   +3 more
semanticscholar   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Plant-based burgers: effects of protein source, type of extrusion and cooking technology on oxidation status and in vitro digestibility

Future Foods
The effects of cooking method (microwaving/pan frying) and in vitro digestion of plant-based burgers formulated with different protein types (soy/pea) and extrusion types (low/high moisture) were assessed.
Itziar Ariz-Hernandez, Iciar Astiasaran, Diana Ansorena   +2 more
doaj   +1 more source