Results 151 to 160 of about 96,214 (255)

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Evaluating the reproducibility and verifiability of nutrition research: a case study of studies assessing the relationship between potatoes and colorectal cancer. [PDF]

Nutr Diabetes
Jamshidi-Naeini Y, Vorland CJ, Kapoor P, Ortyl B, Mineo J, Still L, Sorsor K, Rodney S, Tooze X, Flickinger B, Henschel B, Dickinson SL, Allison DB.   +12 more
europepmc   +1 more source

Harvesting Potatoes Southeast

, 1923
Harvesting Potatoes Southeast of Alliance, Box Butte County, Nebraska.

core  

Methodological guidelines for the characterization of polysaccharide helical structures

Food Biomacromolecules, EarlyView.
Abstract Polysaccharide chain conformation is a critical determinant of their physicochemical and biological properties; however, reliable identification remains a significant challenge due to the inconsistent structural evidence yielded by conventional analytical techniques.
Yixuan Wu, Shudan Luo, Meifang Zhong, Yinle Cai, Yinshu Li, Xu Lu   +5 more
wiley   +1 more source

Heat-Treated Whey Powder Solutions as Natural Antibrowning Agents in Fresh-Cut Potatoes. [PDF]

Food Sci Nutr
Kasnak C, Palamutoğlu R, İnce-Palamutoğlu M.   +2 more
europepmc   +1 more source

Field of Sweet Potatoes with Apple Orchard in Background

Field of sweet potatoes with apple orchard in ...

core  

Potato stocks /

, 1984
Latest issue consulted: Feb. 13, 1992.Not distributed to depository libraries in a physical form, 1997-Issued also to depository libraries in microfiche, -1996.Monthly Catalog Number: gp 7000107."Pot 1-2."Title from caption.Mode of access: Internet.Vols.
United States. Agricultural Statistics Board., United States. Crop Reporting Board.   +1 more
core  

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 more
wiley   +1 more source

Relationship between Starch Gelatinization Properties and β-Amylase Activity of Various "Soggy-Type" Sweet Potato Cultivars Produced in Japan. [PDF]

J Appl Glycosci (1999)
Honda Y, Ono K, Sakamoto T, Ohnishi T, Hayashi M.   +4 more
europepmc   +1 more source

TESTING FOR DIFFERENCES IN CONSUMER ACCEPTANCE OF IDENTICALLY APPEARING POTATO VARIETIES [PDF]

Like many other vegetables, potatoes are marketed by type (russet, round white, red), rather than by variety (Burbak, Katahdin, Pontiac). Although varieties of the same type have similar outward appearances, they are also known to have different internal
Lloyd, Joseph A., Kezis, Alan S., Peavey, Stephanie R., Smith, Duane A.   +3 more
core