Results 131 to 140 of about 1,234,269 (293)
In order to investigate the effects of adding corn resistant starch (CRS) and sweet potato resistant starch (SRS) to starch noodles (SNs) on their physicochemical properties and structural quality, the changes in texture quality, breakage rate, sensory ...
Xueli GAO +7 more
doaj +1 more source
ABSTRACT Background and Objectives Whole‐grain (brown) rice has superior nutritional quality but is prone to rancidity, primarily caused by endogenous lipases and oxidases. This study evaluated mild hydrothermal stabilization (MHS), comprising grain surface wetting, followed by short‐duration atmospheric‐pressure steaming, applied to two West African ...
Sali A. Ndindeng +5 more
wiley +1 more source
Breadfruit's substantial carbohydrate content makes it a viable starch source, specifically resistant starch (RS) that helps prevent chronic diseases. This study investigated the effects of enzyme hydrolysis and microwave treatment (MT) on enriching type
Tuyen Kha, Thanh Le, Trang Tran
core +1 more source
Optimizing Instant Rice Quality of Milled and Brown Rice Through Cultivar‐Selection
ABSTRACT Background and Objectives Instant rice products are increasingly favored for convenience; however, achieving consistent quality, particularly rehydration performance and texture, remains a challenge. Rice cultivars differ in physicochemical properties that influence processing behavior and final product quality, yet systematic screening ...
Faith Ouma +2 more
wiley +1 more source
Resistant starch in banana: Influencing factors, functional properties and potential health effects
Resistant starch is known as a functional fibred, as it exhibits a similar effect of indigestibility in the gastrointestinal tract. Even so, resistant starch has its distinguished characteristics.
Zainol, M.K. +4 more
core +1 more source
Barriers to Fractionating Pulse Starch From Pulse Protein By‐Products: A Review
ABSTRACT Background and Objectives The global demand for plant‐based proteins presents challenges in managing starch‐rich by‐products from the pulse protein processing industry. Pulse protein by‐products are defined as the starch‐rich, fiber‐rich, and nonprotein fractions generated during wet, dry, and hybrid pulse protein fractionation.
B K Amrit +5 more
wiley +1 more source
The objectives of this research were to modify arrowroot starch to produce resistant starch type III by autoclaving-cooling cycling and to characterize the modified arrowroot starches according to their chemical properties.
Sugiyono1) +2 more
doaj
This review is devoted to introducing the structures and sodium storage mechanisms of hard carbon materials and analyzing the correlated advanced characterization techniques. The advanced characterization techniques are categorized based on the classification of signal sources.
Jiechang Gao +6 more
wiley +1 more source
It is demonstrated that waste sawdust, a green, eco‐friendly, and low‐cost biomass byproduct, can be converted into high‐performance hard carbon through the application of a precisely controlled heating rate. This strategy is optimized and validated through first‐principles calculations, achieving precise control over interlayer spacing and pore ...
Jie Di +6 more
wiley +1 more source
The present review discusses the advancement in the catalytic synthesis of 5‐alkoxymethylfurfural (AMF) and levulinate esters (LEs) from the aspects of catalytic systems, reaction mechanisms, product isolation, and techno‐economic analysis, supplying valuable insights toward future sustainable and efficient manufacture of AMF and LEs. ABSTRACT The huge
Jun Zhang +6 more
wiley +1 more source

