Results 31 to 40 of about 35,897 (204)
Agrointek, 2023 Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice).
Fathma Syahbanu +3 more
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Foods, 2021 When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA).
Galex K. S. Neoh +5 more
doaj +1 more source
Scientia Agropecuaria, 2019 The physical-chemical, thermal and rheological properties of starches isolated from four commercial potato cultivars (Colparina, Huayro, Canchan and Yungay) were evaluated and characterized. The starches presented ovoid and spherical shapes, with average
J.A. Sanchez-González +6 more
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Foods, 2022 In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties and ...
Bin Dang +4 more
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Effect of Food Proteins on Wheat Starch Pasting and Thermal Properties
FoodsThe objective of this study was to analyze the effect of different food proteins (wheat gluten, soy protein, whey protein, and ovalbumin), applied in different proportions, on the pasting and thermal properties of wheat starch using a Rapid Visco ...
Andrés Gustavo Teobaldi +3 more
doaj +1 more source
Smart Engineering of Wheat Milling by-products Technology for Sustainable Balady Bread Production and its Potential to Reduce Imported Wheat in Egypt [PDF]
Egyptian Journal of NutritionAccording to recent international food security reports, improving food availability requires maximizing utilization efficiency (FAO, IFAD, UNICEF, WFP, and WHO, 2024).
Eid Mohamed
doaj +1 more source
Cogent Food & Agriculture, 2018 Within this study, several physicochemical properties of starch from Indonesian Numbu and Genjah sorghum (Sorghum bicolor L. Moench) were investigated. This characterization is of importance to find the prospective applications of those starches.
Azis Boing Sitanggang +2 more
doaj +1 more source
Use of Legumes in Extrusion Cooking: A Review
Foods, 2020 The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion ...
Antonella Pasqualone +3 more
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Food Research International, 2020 The aim of this work was to evaluate the effects of gelatinized and non-gelatinized corn starches with different amounts of amylose (6.62, 28.46, and 61.10%) in the alginate matrix in relation to mechanical properties and microstructure before and after ...
G. Feltre +4 more
semanticscholar +1 more source