Results 141 to 150 of about 17,212 (306)

Modulated differential photoacoustic cell to study the gelatinization in a starch-water suspension

, 2014
In this paper the design and implementation of a novel Differential Photoacoustic Cell (DPC) system is presented. The system was used to study the thermo optic transition in water-starch suspension called gelatinization.
W. Herrera, M. E. Rodríguez-García, D. G. Espinosa-Arbeláez, J. A. Villada, J. C. Mosquera   +4 more
core   +1 more source

From nature to nanoscale: advances, challenges, and preclinical translation of nanofiber drug delivery systems containing plant‐derived active ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat, Yasin Turanlı, Nihat Kurt, Sefa Gözcü, Emre Tunçel, Hilal Bacanak, Eren Aytekin, Sedat Ünal   +7 more
wiley   +1 more source

Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization

Foods
Sweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications.
Songtao Yang, Wentao Hu, Shuai Qiao, Wei Song, Wenfang Tan   +4 more
doaj   +1 more source

High-pressure gelatinization of barley starch at low moisture levels and elevated temperature

, 1993
High‐pressure gelatinization of barley starch at low water contents and at elevated temperature was performed in a differential scanning calorimeter equipped with a pressure chamber.
Forssell, Pirkko, Virtanen, Teija, Vainionpää, Jukka   +2 more
core   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

PRAPEMANASAN MENINGKATKAN KERENYAHAN KERIPIK SINGKONG DAN UBI JALAR UNGU [Preheating Improved Crispness of Cassava and Purple Sweet Potato Chips]

Jurnal Teknologi dan Industri Pangan, 2015
Crispness as one of the important parameters for chips quality wants to be pursued. In this research, heat treatments before frying, such as steaming and boiling, were expected can help preparing the porous structure in the chips material before frying ...
- Rosanna, Yonas Octora, Adil Basuki Ahza, Dahrul Syah   +3 more
doaj  

Soluble oat components: effects of kilning on extraction and functionality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study evaluated the effect of kilning on physicochemical and functional properties of soluble fraction in oat varieties. Kilning was applied prior to extraction, and its impact on composition, extractability and functionality was evaluated.
Eda Aktas‐Akyildiz, Buket Cetiner
wiley   +1 more source

Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa (Chenopodium quinoa Willd.) seeds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi, Rim Ben Youssef, Hamza Gadhoumi, Hatem Ben Jouira, Arafet Manaa   +4 more
wiley   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç, Fırat Yılmaz, Arda Akdoğan, İlyas Atalar, Halil İbrahim Odabaş   +4 more
wiley   +1 more source