Results 151 to 160 of about 57,096 (379)

Adipose Tissue-Derived Stromal Cells Alter the Mechanical Stability and Viscoelastic Properties of Gelatine Methacryloyl Hydrogels [PDF]

, 2021
Francisco Drusso Martínez-García, Martine Margaretha Valk, Prashant K. Sharma, Janette K. Burgess, Martin C. Harmsen   +4 more
openalex   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 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

Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature [PDF]

, 2010
Kesan rawatan haba sederhana (di bawah suhu gelatinisasi), paut-silang dan 'annealing' terhadap tahap kerintangan kanji untuk dihidrolisis oleh enzim pada suhu pra-gelatinisasi (35C) telah dikaji.
Yussof, Nor Shariffa
core   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 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  

Effect of Fermentation on Phytochemical, Antioxidant, Functional, and Pasting Properties of Selected Legume Flours

Fermentation
This study investigated the effect of fermentation time (24 and 48 h) on the pH, titratable acidity (TTA), phytochemicals, antioxidants, phenolic compounds, colour, functional, pasting, and thermal properties of flours from selected legumes (mung beans ...
Janet Adeyinka Adebo
doaj   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

Bio‐Based Microfluidics With Snail Slime: A By‐Product of Agriculture Plays an Exciting Role in the Chemistry of Microfluidic Reaction Chambers

Macromolecular Rapid Communications, EarlyView.
Due to a broad spectrum of active ingredients, snail slime presents a variety of exciting physical properties and chemical reactivities. Especially in the role of the reduction‐ and stabilizing agent for the manufacturing of gold nanoparticles, its great potential is revealed. Utilising the proteins found in slime, Nanoparticle‐comprising hydrogels are
Andrea Koball, Jens Gaitzsch
wiley   +1 more source

A SILVER - STARCH - GELATINE METHOD FOR THE DEMONSTRATION OF SPIROCHETES IN SINGLE TISSUE SECTIONS [PDF]

, 1929
A. S. Warthin
openalex   +1 more source