Results 261 to 270 of about 3,775,864 (331)

Estimation of Alkali Spreading Value and Gelatinization Temperature of Some Philippine Rice Varieties Using Digital Photometry

, 2018
Arvin Paul P. Tuaňo, Carl H. Ricafort, Ernesto del Rosario   +2 more
openalex   +2 more sources

Deep Eutectic Solvent as Dual Solvent–Catalyst for Efficient Starch Esterification With Vinyl Laurate via Reactive Extrusion

ChemSusChem, Volume 19, Issue 19, 14 October 2026.
A green approach to esterify wheat starch by reactive extrusion using a novel deep eutectic solvent has been developed. The DES acted both as a starch solvent and as an activating agent to complete the esterification within 15–30 min. This novel approach opens new opportunities for the development and upscaling of biobased polymers with promising ...
Samar Bouzidi, Amira Najahi, Jean‐Marc Lévêque, Patricia Chaud, Frédéric Hugenell, Albert Magnin, Sonia Molina‐Boisseau, Jean‐Luc Putaux, Sami Boufi   +8 more
wiley   +1 more source

Impact of Heat-Moisture Treatment on Multi-Scale Structure, Functional Properties, and In Vitro Digestion of Low-Glycemic-Index Rice Starch. [PDF]

Foods
Zhou R, Zheng J, Jin Z, Zhang T, Miao M.
europepmc   +1 more source

SiDT1 Defines Plant Architecture Reminiscent of Green Revolution in Foxtail Millet

Advanced Science, Volume 13, Issue 55, 5 October 2026.
SiDT1 encodes a GA3‐oxidase that creates a semi‐dwarf, lodging‐resistant architecture reminiscent of the rice Green Revolution. The resulting ideotype performs well under dense planting and provides a valuable genetic resource for high‐yield, mechanized foxtail millet production. ABSTRACT Foxtail millet (Setaria italica) is a drought‐tolerant C4 cereal
Jianzhen Lv, Jinjin Cheng, Zhen Hu, Qian Lan, Yanjun Yang, Chengcheng Pei, Junhao Luo, Zhuang Li, Peiyong Xin, Jijun Yan, Jinfang Chu, Qian Qian, Zhaosheng Kong, Liang Jiang   +13 more
wiley   +1 more source

Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch. [PDF]

Food Chem X
Ma Z, Tian Y, Xiong R, Lan H, Zheng J, Sun S, Su J, Wang C, Ma Y.   +8 more
europepmc   +1 more source

Ethnomedicinal Uses of Thai Legumes (Fabaceae) and Their Potential in Industrial Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Thai legumes (Fabaceae) are rich sources of bioactive phytochemicals, including saponins, flavonoids, biochanin A, and daidzein. These compounds contribute to diverse ethnomedicinal properties, including antioxidant, antiviral, anti‐inflammatory, anticancer, and cardioprotective activities.
Muhammad Tayyab Arshad, Farhang Hameed Awlqadr, Iffat Ullah, Mamoona Shehzadi, Aneeq Ahmad, Ali Ikram, Maneeba Khalid, Md. Sakhawot Hossain   +7 more
wiley   +1 more source

Effects of exogenous proteins on retrogradation properties of rice starch, gel properties of raw rice flour and eating quality of fresh wet rice noodles. [PDF]

Front Nutr
Wang S, Zhang Y, Wang L, Wang J, Hu Y, Wu F, Kang H, Wang H, Dou Z.   +8 more
europepmc   +1 more source

Chocolate Processed by Extrusion Cooking Affects Glucose and Lipid Metabolism in Humans: A Randomized, Double‐Blind, Crossover Trial

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
The benefits of extrusion‐processed chocolate helped establish a correlation between food processing and glucose and lipid metabolism, enabling the development of palatable and healthy foods to promote overall well‐being. ABSTRACT Promoting positive and well‐being‐centered eating behavior in humans has recently garnered considerable attention.
Yasuyoshi Kinta, Hiroko Maruki‐Uchida, Masahiro Umehara, Ryoichi Ito, Ryotaro Shiga, Yuki Yasumoto, Sadao Mori, Takashi Koikeda   +7 more
wiley   +1 more source

Effects of Thermal Pretreatment and Spontaneous Fermentation on the Quality Characteristics of Okara Flour

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
Thermal pretreatment and spontaneous fermentation were evaluated for their effects on the quality characteristics of okara flour. Fermentation duration significantly affected beany‐flavor intensity, with thermally pretreated okara fermented for 12 h showing the lowest observed intensity (2.24 ± 1.10).
Abdul‐Aziz Bawa, Fortune Akabanda, Newlove Akowuah Afoakwah   +2 more
wiley   +1 more source