Results 141 to 150 of about 4,095 (268)

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

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, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

FTIR-Based Study of Starch Retrogradation and Protein Structure in Chickpea-Enriched Gluten-Free Bread During Storage. [PDF]

Foods
Lončarić P, Jukić M, Cozmuta AM, Cozmuta LGM, Uivarasan AM, Pichler A, Lučan Čolić M, Lukinac J.   +7 more
europepmc   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Structural and Functional Properties of Underutilised Cowpea and Moth Bean Starches. [PDF]

Foods
Xiong W, Zhu M, Bhattarai SP, Dhital S.
europepmc   +1 more source

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Physicochemical, Pasting and Thermal Properties of the Starch of Three Varieties of Yam (<i>Dioscorea</i> spp.) as Potential Food Ingredients. [PDF]

Polymers (Basel)
Cordero-Herrera M, Benítez-Lobo J, De Paula C, Andrade-Pizarro R, Montero-Castillo P, Acevedo-Correa D, Rodríguez-Meza J, Durango-Villadiego A.   +7 more
europepmc   +1 more source

Geochemical and Geological Investigation of Skarn‐Type Pb–Zn Mineralization in Hastanetepe (Balya‐Balıkesir, Türkiye): An Approach Based on Fluid Inclusions, Sulphur Isotopes and Geochemical Data

Geological Journal, EarlyView.
Integrated petrographic, mineralogical and geochemical data from the Hastanetepe Pb–Zn deposit (Balya, Türkiye) reveal multi‐stage hydrothermal alteration and a magmatic sulphur source. Fluid inclusion and sulphur isotope results indicate a complex fluid evolution responsible for skarn‐type Pb–Zn mineralization along limestone–dacite contacts ...
Esra Ünal‐Çakır
wiley   +1 more source

Interactions of Oat β-Glucan, Protein, and Starch Under High Hydrostatic Pressure and Their Influence on Starch Properties. [PDF]

Gels
Chen Y, Miao Y, Huo R, Sun M, Xie J, Zhang M.   +5 more
europepmc   +1 more source

Heterogeneous Exhumation Mechanisms in Neoproterozoic Collisional Metamorphism: P–T Constraints From Pelotas and Punta del Este Terranes, Southern Brazil and Uruguay

Geological Journal, EarlyView.
Petrography, thermobarometry, and pseudosection modelling reveal peak metamorphic conditions of 3–7.5 kbar and 520°C–800°C in Tonian‐Cryogenian orthogneisses of the Dom Feliciano Belt. Metamorphic field gradients of 27°C/km–39°C/km and variable exhumation mechanisms support correlation of these units as remnants of a Himalayan‐type Piratini Orogeny ...
Thaiane Niederauer‐Santos, Carla Cristine Porcher, Daniel Triboli Vieira, Edinei Koester, Diego Jaldín, Karina Luengo, Luisa Caon   +6 more
wiley   +1 more source