Results 121 to 130 of about 3,775,864 (331)
Food Biomacromolecules, EarlyView.Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj +8 more
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Evaluation of temperature resistance of gelatinized modified starch drilling fluid [PDF]
, 2022 Wei Liu, Mingming Zhu, Fan Fan
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Gelatinization of cornstarch with different amylose/amylopectin content
, 2006 Gelatinization behaviours of cornstarch with different amylose/amylopectin content (waxy: 0/100, maize: 23/77, Gelose 50: 50/50 and Gelose 80: 80/20) were systematically studied by DSC using stainless steel high pressure pan as functions of water content
Yu, Long +3 more
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Future Postharvest and Food, EarlyView.Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy +5 more
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The Reversible and Irreversible Phenomena in Potato Starch Gelatinization
, 2019 Gelatinization of starch is a complex process and can be considered using two different approaches. In a kinetic approach it is considered as an irreversible process and described using the formalism of chemical kinetics with activation energy as the ...
Skansberger, Tatyana +1 more
core +2 more sources
Physico-Chemical Characteristics and Rheolgical Properties of Different Wheat Varieties Grown in Sindh [PDF]
Pakistan Journal of Analytical & Environmental Chemistry, 2015 This study was designed to investigate the physico-chemical and rheological properties of 17 wheat varieties (TJ-83, Jouhar, TD-1, Anmool, Mehran, Indus-66, Sindh B-1, Abadgar, Bhittai, Imdad, Mexi-Pak, Soughat, Blue Silver, Moomal, Marvi, Kiran, and Pak-
Mahvish Jabeen Channa +3 more
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Jurnal Teknologi dan Industri Pangan, 2007 The ojective of this research was to investigate the effect of corn flour particle sizes (60, 80 and 100 mesh), solid content (40, 45, 50 and 55 gr sample), NaCl (1, 2, 3, and 4% w/w) and Na2CO3 (0.1, 0.3, 0.6, 0.9 and 1.2%, w/w) on the amilography ...
Tjahja Muhandri
doaj
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
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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 +3 more
doaj
Microscopy Research and Technique, EarlyView.Perls–TEM–STEM‐HAADF–EDS enables high‐resolution localization and elemental characterization of Fe‐containing deposits in Rhizophora mangle leaf cells. ABSTRACT Mangrove ecosystems are frequently exposed to high concentrations of iron (Fe) in sediments, resulting in Fe accumulation in plant tissues. Although Fe is an essential micronutrient involved in
Silvia Rodrigues Machado +4 more
wiley +1 more source