Results 91 to 100 of about 7,559 (252)

EFFECTS OF PARBOILING AND PHYSICO-CHEMICAL CHARACTERISTICS OF RICE ON THE GLYCEMIC AND INSULINEMIC INDICES IN TYPE 2 DIABETIC SUBJECT

IMC Journal of Medical Science, 2008
Background and Purposes: To observe the influence of parboiling, amylose content and gelatinization temperature of rice on plasma glucose and insulin responses in type 2 diabetic subjects because diabetic subjects are especially prescribed usage of ...
Shahana Parvin, Qamrul Hasan, Knud Erik Bach Knudsen, Liaquat Ali   +3 more
doaj  

Optimizing feather hydrolysate via machine learning for microbial recycling of waste concrete fines

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND The concrete industry faces significant challenges from CO2 emissions and the disposal of waste concrete fines (WCF). Microbially induced calcite precipitation (MICP) can bind WCF into bioconcrete, but the high cost of commercial culture media hinders its application.
Henrietta Ottová, Barbora Malíková, Václav Nežerka, Petr Holeček, Dana Koňáková, Hana Stiborová   +5 more
wiley   +1 more source

Effects of polishing, germination and particle size distribution on the nutrients and physicochemical properties of foxtail millet flour

Journal of Future Foods
The effect of different particle sizes and processing techniques on the nutrients and physicochemical properties of millet flour was investigated. The processed samples, polished millet flour (POF) and germinated brown millet flour (GEF), and brown ...
Yunting Wang, Wei Zhao, Aixia Zhang, Shaohui Li, Pengliang Li, Jiali Zhang, Yingying Liu, Jingke Liu   +7 more
doaj   +1 more source

Raman Bands of Malto‐ and Isomalto‐Oligosaccharides as Models for Starch

Journal of Raman Spectroscopy, EarlyView.
The present study measured Raman spectra of malto‐ and isomalto‐oligosaccharides with various degree of polymerization as models for starch. The data suggest that malto‐oligosaccharides with degree of polymerization ≥ 5 exhibit Raman bands similar to those of starch.
Shusaku Nakajima, Takuma Genkawa
wiley   +1 more source

Genetic Dissection and Functional Differentiation of ALK^a and ALK^b, Two Natural Alleles of the ALK/SSIIa Gene, Responding to Low Gelatinization Temperature in Rice. [PDF]

Rice (N Y), 2020
Chen Z, Lu Y, Feng L, Hao W, Li C, Yang Y, Fan X, Li Q, Zhang C, Liu Q.   +9 more
europepmc   +1 more source

Temperature effects on ribbon characteristics in soft gelatin capsule manufacture

European Journal of Pharmaceutics and Biopharmaceutics
In the manufacture of soft gelatin capsules using a rotary-die encapsulation machine, the formation of ribbons at the cooling drums and their subsequent mechanical performance are key attributes for a smooth machinability. In this paper we present the results of a comprehensive investigation of the intricate impact of the cooling drum temperature in ...
Fabian, Polyak, Sonia, Pugliese, Constantin, Reinelt, Gabriele, Reich   +3 more
openaire   +2 more sources

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Turmeric essential oil‐loaded wheat starch cryogels as superabsorbent pads for active packaging of fish fillets

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study aimed to create a cryogel with water‐absorbing and antioxidant properties. Wheat starch (10%, w/v) was used to produce cryogels, which were then incorporated with turmeric essential oil (TEO) at two concentrations: 20% and 30% (w/w of starch).
Elder Pacheco da Cruz, Laura Martins Fonseca, Cristina Jansen, Rosane Lopes Crizel, Gabriel Lucas Pail, Camila de Oliveira Pacheco, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +7 more
wiley   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

From the sea to DNA barcode: Optimized preservation method for gelatinous zooplankton integrative taxonomy

Limnology and Oceanography: Methods, EarlyView.
Abstract Assigning taxonomic identity and thus assessing taxonomic diversity in gelatinous zooplankton is challenging due to their fragility and difficult preservation. Formalin fixation compromises DNA integrity, while flash‐freezing, ethanol, and acetone preservation affect morphological features. In this study, we developed a methodological protocol
Claudia Traboni, Rade Garić, Rita Marino, Paolo Sordino, Priscilla Licandro   +4 more
wiley   +1 more source