Results 231 to 240 of about 6,615 (304)

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Strategic Characterization of Functional and Nutritional Traits in Yellow, Pink, and Black <i>Oxalis tuberosa</i> for Next-Generation Agricultural and Industrial Applications. [PDF]

Foods
Oré Areche F, Luque Vilca OM, Bautista Vargas M, Yapias RJM, Ruiz Rodríguez A, Sanchez Onofre A, Huaquipaco Encinas S, Dominguez JAJ, Guarnizo AVS, Rivera TJC, Marcía Fuentes J.   +10 more
europepmc   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study. [PDF]

Nutrients
Rogowicz-Frontczak A, Strozyk S, Pilacinski S, Koperska A, Le Thanh-Blicharz J, Tanska M, Zozulinska-Ziolkiewicz D.   +6 more
europepmc   +1 more source

Turmeric essential oil‐loaded wheat starch cryogels as superabsorbent pads for active packaging of fish fillets

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study aimed to create a cryogel with water‐absorbing and antioxidant properties. Wheat starch (10%, w/v) was used to produce cryogels, which were then incorporated with turmeric essential oil (TEO) at two concentrations: 20% and 30% (w/w of starch).
Elder Pacheco da Cruz, Laura Martins Fonseca, Cristina Jansen, Rosane Lopes Crizel, Gabriel Lucas Pail, Camila de Oliveira Pacheco, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +7 more
wiley   +1 more source

Effect of amylose content in corn starch on the rheological properties, 3D printability, and in vitro digestive properties. [PDF]

Food Chem X
Wang Y, Tian S, Cui M, Liu Z, Liu Z, Liu Z, Lu J.   +6 more
europepmc   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing. [PDF]

J Sci Food Agric
Li J, Candao BNU, Zhu F.
europepmc   +1 more source

Effect of rice protein on the retrogradation of waxy rice starch gels. [PDF]

Food Sci Biotechnol
Baek M, Jeong S, Jeon S, Mun S.
europepmc   +1 more source

Effect of Chokeberry (<i>Aronia melanocarpa</i>) Extracts on the Physicochemical Properties of Wheat Starch Pastes and Gels Stored Under Refrigerated Conditions. [PDF]

Molecules
Adamczyk G, Pawłowska AM, Bobel I, Szwengiel A, Krystyjan M.   +4 more
europepmc   +1 more source

Measurement of secondary esophageal motility by Endoluminal Functional Lumen Imaging Probe (EndoFLIP) in young patients with pediatric feeding disorder with and without persistent dysphagia

JPGN Reports, EarlyView.
Gurleen Kaur Kahlon, Sara Koroli, Phoenix Children's Statistician Group, Krisha Mansukhani, Lucia Mirea, Ricardo Medina‐Centeno, Dana I. Williams   +6 more
wiley   +1 more source