Results 131 to 140 of about 3,775,864 (331)

Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment

Food Chemistry: X
The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was
Sijie Zhang, Weiguo Wu, Jihe Zhu, Junling Wu, Zengpeng Gan, Houqin Deng, Yu Zhang, Luyan Liao   +7 more
doaj   +1 more source

Molecular mechanisms linking food processing to the human gut microbiome and metabolic health: A critical review

JSFA reports, EarlyView.
Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo, Oluwatosin Tumininu Olasinde, Oluwaseyi Samuel Akinpelu, Babarinde Jesulayomi Mercy, Olakanmi Oluwakemi Deborah, Ojo Oluwalonimi Christiana, Oyeyiola Olawumi Hezekiah, Christian Chibuike Aguoru, Diovu Charles Chinedu, Anyaoha Emmanuel Obinna, Helen Onyeaka   +10 more
wiley   +1 more source

Gelatinization or Pasting? The Impact of Different Temperature Levels on the Saccharification Efficiency of Barley Malt Starch [PDF]

, 2021
Michael Rittenauer, Stefan Gladis, Martina I. Gastl, Thomas Matthias Becker   +3 more
openalex   +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

Gelatinization of starch characterized using modulated temperature differential scanning calorimetry

, 2010
Starches with varying amylose content, one hydroxypropylated high amylose starch and two thermoplastic starches (pre-gelatinized and with V-type crystals) were gelatinized in the presence of added water.
Robert Shanks (18043969), Wasantha Gunaratne (19984071)   +1 more
core  

From nature to nanoscale: advances, challenges, and preclinical translation of nanofiber drug delivery systems containing plant‐derived active ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat, Yasin Turanlı, Nihat Kurt, Sefa Gözcü, Emre Tunçel, Hilal Bacanak, Eren Aytekin, Sedat Ünal   +7 more
wiley   +1 more source

Gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide

, 2002
The gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide was investigated using light microscope. The starch was placed in a stainless steel chamber at atmospheric pressure and high CO2 pressures, 8 and 30 MPa as well as ...
da Cruz Francisco, José,, Sivik, Björn,, Lund University.   +2 more
core   +2 more sources

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

The origin of the A/G single nucleotide polymorphism of starch synthase IIa in rice and its relation to gelatinization temperature [PDF]

, 2021
Jiling Song, Yaqi Hu, Guofu Deng, Gaoxing Dai, Jinsong Bao   +4 more
openalex   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source