Results 141 to 150 of about 3,775,864 (331)

Effect of Adding Silver Carp Surimi on Gelatinization Characteristics of Wheat Flour Dough during Microwave Heating

, 2011
The aim of this work was to study the effect of adding silver carp surimi on gelatinization characteristics of wheat flour dough during microwave heating.
Yi Wang, Yu Dong Cheng, Yin Zhe Jin
core   +1 more source

Soluble oat components: effects of kilning on extraction and functionality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study evaluated the effect of kilning on physicochemical and functional properties of soluble fraction in oat varieties. Kilning was applied prior to extraction, and its impact on composition, extractability and functionality was evaluated.
Eda Aktas‐Akyildiz, Buket Cetiner
wiley   +1 more source

Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa (Chenopodium quinoa Willd.) seeds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi, Rim Ben Youssef, Hamza Gadhoumi, Hatem Ben Jouira, Arafet Manaa   +4 more
wiley   +1 more source

Effect of Gelatinization Temperature and pH and Addition of Sodium Tripolyphosphate on the Characteristics of Biodegradable Plastic from Cassava Starch (Manihot esculenta)

, 2023
Kristinah Haryani Hargono Hargono
openalex   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Propriedades térmicas, mecânicas e reológicas de filmes de amido de mandioca: efeito da adição de plastificante e de agentes reticulantes [PDF]

, 2005
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Físicas e Matemáticas. Programa de Pós-Graduação em Quimica.O objetivo geral deste estudo foi preparar filmes de amido de mandioca gelatinizado para aplicação em embalagens de ...
Marques, Patricia Teixeira
core  

Impact of sprouting pretreatment on physicochemical properties and in vitro digestibility of buckwheat milk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Buckwheat is a strategic raw material for plant‐based milk production due to its gluten‐free nature and rich bioactive profile. However, antinutritional factors and starch structure limit the nutritional quality and technological properties of such beverages.
Merve Tuğçe Tunç, Fırat Yılmaz, Arda Akdoğan, İlyas Atalar, Halil İbrahim Odabaş   +4 more
wiley   +1 more source

Identification and quality characterization of a putative novel 17x + 8y high‐molecular‐weight glutenin subunit recombination in bread wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin, Bedrettin Demir, Mehmet Koyuncu, Jan Bocianowski, Aras Türkoğlu   +4 more
wiley   +1 more source

Effect of the fine structure of starch on the gelatinization and retrogradation characteristics of Sorghum varieties

Food Chemistry: X
Gelatinization and retrogradation of sorghum are important factors influencing liquor quality. In this study, japonica and waxy sorghum were used as the research objects to elucidate the effects of fine structural changes in different sorghum varieties ...
Xi Deng, Lijuan Gong, Yongyi Wang, Peiyao Yuan, Kangquan Qiao, Shuai Qin, Fangyong Fan, Ning Gan, Yushong Xie   +8 more
doaj   +1 more source

Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry

, 2018
The effect of high hydrostatic pressure (HHP) as a function of treatment pressure (200, 400, 600 MPa), temperature at pressurization (10, 25, 50 C), and treatment time (5, 15, 25 min) on the subsequent temperature-induced gelatinization of chickpea flour
Canet, Wenceslao, Cuesta, Francisco Javier, Fuentes, Raúl, Álvarez, M. Dolores   +3 more
core   +1 more source