Results 141 to 150 of about 7,559 (252)

Zinc Oxide Nanoparticles for Food Applications: From Synthesis and Functional Properties to Safety and Sustainability

Food Frontiers, Volume 7, Issue 4, July 2026.
Green and conventional synthesis routes produce ZnO nanoparticles with tunable physicochemical properties for food applications, ZnO‐NPs enhance antimicrobial activity, UV protection, and food preservation through ROS generation and ZN2+ release. However, particle dissolution, migration, cytotoxicity, and environmental concerns highlight the need for ...
Liza Akter, Md. Hassan Bin Nabi, Yusuf Chowdhury, Mohima Akther Any, Md Abu Rayhan, Abid Hassan Arnab, Wahidu Zzaman   +6 more
wiley   +1 more source

Effect of Different Irrigation Regimes on Agronomic Characteristics and Grain Quality in Selected Rice Genotypes (Oryza sativa L.)

Ikufīziyuluzhī-i Giyāhān-i Zirā̒ī
The occurrence of water shortage and drought stress during plant growth, is caused yield loss as well as the grain quality of rice genotypes. Hence, this experiment was conducted to determine eefects of different irrigation methods on rice grain yield ...
Masoumeh Habibi, Pooria Mazloom, Morteza Nasiri, Ali Eftekhari, Morteza Moballeghi   +4 more
doaj  

Effects of different polysaccharides on the anti-Retrogradation of buckwheat Wantuan. [PDF]

Food Chem X
Cheng Z, Shen R, Zhu J, Yi X, Hu J, Li Y.   +5 more
europepmc   +1 more source

Identification of candidate genes for gelatinization temperature, gel consistency and pericarp color by GWAS in rice based on SLAF-sequencing. [PDF]

PLoS One, 2018
Yang X, Xia X, Zeng Y, Nong B, Zhang Z, Wu Y, Xiong F, Zhang Y, Liang H, Deng G, Li D.   +10 more
europepmc   +1 more source

Thermal, Structural, and Molecular Characterization of a Model Cereal–Milk Infant Formula: Impact of Ultrasound Pre‐Treatment Prior to Spray Drying

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study evaluated the efficacy of an ultrasound pre‐treatment applied to a complex cereal–milk infant formula prior to conventional spray drying to mitigate inherent stickiness and yield challenges. Acoustic cavitation (30–90 s) significantly reduced suspension viscosity and improved atomization efficiency, elevating powder recovery yield from 12 ...
Yamen Barakat, Ilyas Atalar, Nevzat Konar   +2 more
wiley   +1 more source

Multiscale Structural Evolution and Digestion Kinetics of Starch in Commercial Swine Compound Feed as Affected by Steam Conditioning Temperature and Retention Time. [PDF]

Animals (Basel)
Wu J, Zou F, Wang W, Wang L, Wang H.
europepmc   +1 more source

Annealing‐Induced Modifications in Yam Starches: Implications for Fermented Yam Flour (Elubo) and Textural Quality of Named Indigenous Yam Food Product—Amala

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Processing yam tubers into elubo (fermented yam flour) induces starch annealing, which modifies starch functionality and pasting behavior. These changes significantly influence the textural quality of amala prepared from 55 varieties of two Dioscorea species (D. alata and D. rotundata).
Abiola Tanimola, Oluyinka Oroniran, Ayomide Alamu, Olawuyi Yetunde, Rahman Akinoso, Bolanle Otegbayo   +5 more
wiley   +1 more source

Biocomposite Films Reinforced With Nano Navy Bean Starch: Application and Characterization

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study developed enzymatically ultrasonicated starch composite films (E‐USCF) reinforced with nano starch particles. The films exhibited higher solubility, pH, strength, thickness, and biodegradability, with reduced moisture, WVTR, swelling, and transparency. TGA supported improved thermal behavior.
Nora Ali Hassan, Aijun Hu, Ammar Badran Altemimi, Rawaa Houri Tlay, Qian Zhang, Bing Lu, Shiwei Liu, Tarek Gamal Abedelmaksoud   +7 more
wiley   +1 more source

Impact of crystalline type on starch-polyphenol complexation under sequential gelatinization and ultrasonication. [PDF]

Ultrason Sonochem
Kusumawardani S, Luangsakul N.
europepmc   +1 more source

Effects of Composition and Baking Temperature on the Properties of Low‐Protein Cookies

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This work focused on fabricating low‐protein cookies (LPCs) from low‐protein steamed bun flour via baking and elucidating the influence of both formulation variables and baking temperature on their physicochemical properties through single‐factor analysis.
Cuiping Shi, Ye Zi, Zhenfeng Liu, Wei Cai, Jian Zhong   +4 more
wiley   +1 more source