Results 111 to 120 of about 3,775,864 (331)

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source

Quantitative LC-MS/MS method validations and comprehensive extraction for pinostrobin and cardamonin from Boesenbergia rotunda (L.) Mansf. guided by response surface methodology

Results in Chemistry
The phytochemical extraction of the flavonoids cardamonin and pinostrobin from Boesenbergia rotunda is hindered by their low aqueous solubility and the matrix's susceptibility to water-induced starch gelatinization.
Panupong Puttarak, Rachanida Praparatana, Tule Sirikitputtisak, Carissa Y. Sirikitputtisak   +3 more
doaj   +1 more source

Predicting single kernel and bulk milled rice alkali spreading value and gelatinization temperature class using NIR spectroscopy [PDF]

, 2022
Paul R. Armstrong, Elizabeth B. Maghirang, Ming‐Hsuan Chen, Anna M. McClung, Kevin F. Yaptenco, Daniel Brabec, Tingting Wu   +6 more
openalex   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

Understanding Starch Gelatinization : the Phase Diagram Approach

, 2015
By constructing a detailed phase diagram for the potato starch–water system based on data from optical microscopy, synchrotron X-ray scattering and differential scanning calorimetry, we show that gelatinization can be interpreted in analogy with a ...
Kocherbitov, Vitaly,, Carlstedt, Jonas,, Wojtasz, Joanna,, Fyhr, Peter   +3 more
core   +1 more source

Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Food Biomacromolecules, EarlyView.
Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang, Liyuan Rong, Weiqi Fei, Jiaruo Hu, Huiliang Wen, Jianhua Xie   +5 more
wiley   +1 more source

Functional diabetic biscuits enriched with cereal fibers, black plum (jamun) and bioactive spices

Food Biomacromolecules, EarlyView.
Cereal fibres, black plum (jamun) seed powder and bioactive spices can be combined with controlled mixing, hydration and baking to design functional biscuits. Fibre‐rich structures may limit starch accessibility, while polyphenols may inhibit starch‐digesting enzymes.
Renukadevi Jeyavelkumaran, Saranya Krishnan, Mridula Dhanapal Saravanan, Nimithasree Keerthivasan   +3 more
wiley   +1 more source

Hydrolysis Of Starch Below Gelatinization Temperature Using An Amylolytic Enzyme [PDF]

, 2010
The action of amylolytic enzymes (α-amylase and glucoamylase) for their ability to hydrolyze starch in native granular state (below gelatinization temperature) and the effect of molecular organization and fine structure of starch polymers on the extent ...
Utra, Uthumporn
core   +1 more source

Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch

Food Chemistry: X
The effects of flaxseed protein (FP) on the pasting behavior, gelatinization properties, and water distribution of mung bean starch (MBS) were investigated.
Cong Min, Haodong Yang, Xiaoli Zou, Furong Hu, Jingzhang Geng, Yinku Liang, Wen Su, Jianwei Dong, Ya Dang   +8 more
doaj   +1 more source

Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product [PDF]

, 2022
Maslichatun Trisnayatie Octavia Yusuf, Ardiyan Dwi Masahid, Lia Ratnawati, Novita Indrianti, Riyanti Ekafitri, Enny Sholichah, Nok Afifah, Achmat Sarifudin, Dalia M. Hikal, Rokayya Sami, Ebtihal Khojah, Amani H. Aljahani, Maalem H. Al-Moalem, Mohammad Fikry   +13 more
openalex   +1 more source