Results 1 to 10 of about 16,931 (167)
Foods, 2022 Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics.
Hongsheng Liu, Liu Hongsheng
exaly +3 more sources
Impact of Cooking on Starch Digestibility in Foxtail Millets [PDF]
FoodsWhile the digestibility of millet starch has been studied considerably, the effects of cooking on starch digestibility in millet remain insufficiently understood.
Xiaojiao Cheng +4 more
doaj +2 more sources
Pea starch increases the dry matter flow at the distal ileum and reduces the amino acids digestibility in ileal digesta collected after 4 hours postprandial of pigs fed low-protein diets [PDF]
Animal Bioscience, 2022 Objective The study was aimed to investigate the rules of postprandial changes in intestine digesta dry matter (DM) flow and amino acid digestibility of growing pigs fed low-protein (LP) diets made of different starch. Methods Eight barrows (28.8±2.1 kg)
Junyan Zhou +5 more
doaj +1 more source
The Impact of Rice Lipid on In Vitro Rice Starch Digestibility
Foods, 2022 The negative role of lipids in rice starch digestion is well-known; however, the effect of individual native lipids on starch digestibility has not been studied.
Amina Khatun +2 more
doaj +1 more source
Foods, 2023 Breeding for less digestible starch in wheat can improve the health impact of bread and other wheat foods. The application of forward genetic approaches has lately opened opportunities for the discovery of new genes that influence the digestibility of ...
Petros Zafeiriou +7 more
doaj +1 more source
Carbohydrate Polymer Technologies and Applications, 2023 Starch is one of the major macronutrients providing caloric value to the human diet, however, the rapid digestibility of starch is becoming a major concern for human health because it is associated with several chronic diseases.
Ibrahim O. Mohamed
doaj +1 more source
Current Research in Food Science, 2022 The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key ...
Khetan Shevkani +3 more
doaj +1 more source
Exogenous α-amylase improves the digestibility of corn and corn–soybean meal diets for broilers
Poultry Science, 2021 Starch is the main energy source in broiler diets. However, endogenous amylase secretion in young broilers is suboptimal to completely digest dietary starch, so exogenous α-amylase supplementation may help increase starch digestibility.
V.G. Schramm +7 more
doaj +1 more source
Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation
International Journal of Food Properties, 2022 Starchy Andean crops are often underutilized by consumers, despite their nutritional properties. The starch digestibility of a food is an indicator of its nutritional quality, mainly to prevent cardiometabolic food-related diseases.
Fabiola Cornejo +6 more
doaj +1 more source
Phenolic content of honey reduces in vitro starch digestibility
Czech Journal of Food Sciences, 2016 The starch digestibility of foods containing honey, as a function of honey's phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey.
Javier Parada +3 more
doaj +1 more source