Results 71 to 80 of about 7,559 (252)
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
LWT - Food Science and Technology, 2015 Abstract Glycation has been used as a natural method for protein modification. Fish gelatin-based films were prepared at pH 10 by mixing gelatin with different lactose concentration and plasticized with glycerol. The influence of lactose content and temperature was analyzed in order to prepare biodegradable films for food packaging.
A. Etxabide +3 more
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Effect of Heading Date on the Starch Structure and Grain Yield of Rice Lines with Low Gelatinization Temperature. [PDF]
Int J Mol Sci, 2022 Crofts N +5 more
europepmc +1 more source
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Food Chemistry International, EarlyView.Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique +3 more
wiley +1 more source
Characterization of Myanmar Paw San Hmwe Accessions Using Functional Genetic Markers
Rice Science, 2015 Paw San Hmwe (PSM) rice has been cultivated in many areas of Myanmar for a long time. Strong aroma, good taste and its elongation during cooking are the key characteristics of PSM rice.
Kyaw Swar Oo +10 more
doaj +1 more source
Agricultural and Biological Chemistry, 1984 The degree of gelatinization of potato starch was measured by the apparent optical density of starch-water suspensions at 530nm during isothermal gelatinization at 52.5-72.0°C. From the temperature dependence of the gelatinization rate, the activation energy of gelatinization was determined to be 22±6 kcal/mol, being in good agreement with the value ...
openaire +2 more sources
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
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
doaj +2 more sources