Results 131 to 140 of about 160,115 (307)

Influence of different cultivation methods on carbohydrate and lipid compositions and digestibility of energy of fruits and vegetables

, 2012
BACKGROUND Environmental as well as cultivation factors may greatly influence the chemical composition of plants. The main factors affecting the chemical composition of foodstuff are level and type of fertilizer (conventional and organic cultivation ...
Lauridsen, Charlotte, Charlotte Lauridsen, Jørgensen, Henry, Henry Jørgensen, Knudsen, Knud Erik Bach, Knud Erik Bach Knudsen   +5 more
core   +1 more source

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan, Yiwen Zhao, Andrea Carlson, Parke Wilde, Joanna Reagan, Julianna Jayne, Starr Seip, Denise Laursen, Matthew P. Rabbitt   +8 more
wiley   +1 more source

Identification of novel loci associated with starch content in maize kernels by a genome-wide association study using an enlarged SNP panel. [PDF]

Mol Breed, 2023
Duan H, Li J, Sun L, Xiong X, Xu S, Sun Y, Ju X, Xue Z, Gao J, Wang Y, Xie H, Ding D, Zhang X, Tang J.   +13 more
europepmc   +1 more source

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source

Potato starch quality in relation to the treatments and long-term storage of tubers

Scientific Reports
Starch is the most important component of potato tubers, the structure and composition of which play a key role in their utilization as well as processing and storage.
Katarzyna Brążkiewicz, Jarosław Pobereżny, Elżbieta Wszelaczyńska, Bożena Bogucka   +3 more
doaj   +1 more source

Impact of Fusarium Infection on Potato Quality, Starch Digestibility, In Vitro Glycemic Response, and Resistant Starch Content. [PDF]

J Fungi (Basel), 2023
Tiwari RK, Lal MK, Kumar R, Sharma S, Sagar V, Kumar A, Singh B, Aggarwal R.   +7 more
europepmc   +1 more source

Effect of Modified Kepok Banana Starch Substitution on Resistant Starch Content, Amylose Content, And Moisture Content of Caramel Cake

Media Gizi Indonesia
Modified kepok banana starch is a starch derivative product produced through an autoclaving-cooling modification process. Caramel cake substituted with modified kepok banana starch can be used as a functional food because it has bioactive compounds such as resistant starch which is beneficial for health.
Indah Pramitajati, Aan Sofyan
openaire   +1 more source

Excipient Emulsion–Based Delivery Systems for Enhancing Carotenoid Bioavailability: Advances in Formulation and Gastrointestinal Fate

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan, Elifsu Nemli, Esra Capanoglu, Merve Tomas   +3 more
wiley   +1 more source

An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations. [PDF]

Animals (Basel), 2022
Perry EB, Valach AA, Fenton JM, Moore GE.   +3 more
europepmc   +1 more source

Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch

, 2011
The aim of this study was to evaluate the production and the structural and physicochemical properties of RS obtained by molecular mass reduction (enzyme or acid) and hydrothermal treatment of chickpea starch. Native and gelatinized starch were submitted
POLESI, Luis Fernando, SARMENTO, Silene Bruder Silveira   +1 more
core   +1 more source