Results 261 to 270 of about 691,357 (295)

Effect of Nitrogen Treatment on the Physico‐Chemical and Functional Properties Intermediate Wheatgrass (Thinopyrum intermedium) Grown in Different Locations

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Intermediate wheatgrass (IWG), a new perennial crop, is being explored for food applications; however, nitrogen application effects on its properties have not been investigated. This study evaluated the effects of applying 90 kg ha−1 of nitrogen in spring or fall seasons on the properties of IWG grown in Minnesota and
Obed Aduama, Nicole Tautges, Jacob M. Jungers, George Amponsah Annor   +3 more
wiley   +1 more source

Effect of Pullulanase debranching freeze-thaw treatments and fatty acid on functional properties of yam starches. [PDF]

NPJ Sci Food
Huang PH, Cheng YT, Lu WC, Chiang PY, Hsu CC, Wang CR, Li PH.   +6 more
europepmc   +1 more source

From Waste to Plant‐Based Protein: Impact of Solid‐State Fermentation on Functionality and Protein Extraction of Cassava Leaves

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Cassava leaves represent a significant waste stream in cassava cultivation, currently underutilized in both food and nonfood applications. This study investigates the use of solid‐state fermentation with Aspergillus oryzae, Lactobacillus plantarum, and Bacillus subtilis to modify the composition and functional ...
Cristiane Grella Miranda, Chenghao Li, Paula Speranza, Anielle de Oliveira, Luciana Alves de Oliveira, Takuji Tanaka, Michael T. Nickerson, Ana Carla Kawazoe Sato   +7 more
wiley   +1 more source

Characterization of Starches From <i>Pueraria lobata</i> and <i>Pueraria thomsonii</i>: Structural and Physicochemical Properties and Comparison With Commercial Starches. [PDF]

Int J Food Sci
Shi J, Zou H, Sui Y, Xiong T, Chen X, Fan C, Mei X.   +6 more
europepmc   +1 more source

Nutritional Content, Phytochemical Composition, and Physicochemical Properties of Different Quinoa (Chenopodium quinoa Willd.) Seed Varieties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Quinoa (Chenopodium quinoa Willd.) is a pseudocereal with documented benefits for human health. The macronutrient composition and phytochemical content of the grain are known to vary depending on the variety and the growing location.
Vassilios Raikos, Shirley De Lima Sampaio, Helen E. Hayes, Gary J. Duncan, Donna Henderson, Nicholas J. Vaughan, Wendy R. Russell, Madalina Neacsu   +7 more
wiley   +1 more source

Effect of CaCl₂-Induced Surface Gelatinization on Enzymatic Porous Starch. [PDF]

Foods
Sun N, Wang Y, Zhang J, Wu Z, Cheng M, Shen H, Wang D, Cui B.   +7 more
europepmc   +1 more source

The Application of Carbon Dots in Crops for Sustainable Agriculture

ChemistryEurope, EarlyView.
Carbon dots serve as versatile nanoagents across the crop life cycle. They promote plant growth and photosynthesis, enhance resilience to biotic and abiotic stresses, aid in postharvest preservation, and enable sensitive detection of contaminants.
Xue Li, Lei Jin, Gurpreet Singh Selopal, Federico Rosei, Jinhua Li   +4 more
wiley   +1 more source

Fabrication and Characterization of a pH-Responsive Intelligent Packaging Film From Amorphophallus paeoniifolius Starch and Clitoria ternatea Extract for Real-Time Chicken Freshness Monitoring. [PDF]

J Food Sci
Prakruthi LY, Krishnan H, Reddy CK, Kumari T, Vinayagam R.   +4 more
europepmc   +1 more source

Self‐Supporting Pt–C60@GO Catalytic Cathodes for Advanced Flexible Li–O2 Batteries

Carbon Energy, EarlyView.
A self‐supporting three‐dimensional Pt–C60@GO cathode was developed for a flexible Li–O2 battery, which demonstrates remarkable electrocatalytic activity and electrochemical stability, including a high areal capacity of 3.70 mAh cm−2, a low cell overpotential of 0.48 V, and an excellent cycle stability exceeding 100 cycles.
Zhiguang Zhao, Kai Zhang, Junfan Zhang, Yawen Liu, Zhao Lv, Kaijie Yang, Jingze Guo, Xiaoyan Zhang, Yuanxing Zhang, Daobin Mu, Xiangyi Luo, Feng Wu, Guoqiang Tan   +12 more
wiley   +1 more source

Compositional diversity in pea flour: Effects on functional properties. [PDF]

Curr Res Food Sci
Yuan B, Hammenhag C, Xing Q, Lyngkjær MF, Lametsch R.   +4 more
europepmc   +1 more source