Results 1 to 10 of about 538,953 (215)

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, Daniel L. E. Waters, Lei Liu   +2 more
doaj   +2 more sources

Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

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
exaly   +3 more sources

Impact of Cooking on Starch Digestibility in Foxtail Millets [PDF]

Foods
While the digestibility of millet starch has been studied considerably, the effects of cooking on starch digestibility in millet remain insufficiently understood.
Xiaojiao Cheng, Yujue Wang, Simeng Li, Shiqing Huang, Shujun Wang   +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, Lu Wang, Guangxin Yang, Lijie Yang, Xiangfang Zeng, Shiyan Qiao   +5 more
doaj   +1 more source

Mining the A.E. Watkins Wheat Landrace Collection for Variation in Starch Digestibility Using a New High-Throughput Assay

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, George M. Savva, Jennifer H. Ahn-Jarvis, Frederick J. Warren, Marianna Pasquariello, Simon Griffiths, David Seung, Brittany A. Hazard   +7 more
doaj   +1 more source

Proximate composition, microstructure, and protein and starch digestibility of seven collections of Jack bean (Canavalia ensiformis) with different optimal cooking times.

Food Research International, 2023
Because of its high protein content, Jack bean (Canavalia ensiformis) is a promising alternative protein source. However, the utilization of Jack bean is limited due to the long cooking time to achieve palatable softness.
F. A. Purwandari, Christien Westerbos, Keum-San Lee, V. Fogliano, E. Capuano   +4 more
semanticscholar   +1 more source

Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review

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

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

Foods, 2021
This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads.
Hilal Demirkesen-Bicak, M. Arıcı, M. Yaman, S. Karasu, O. Sağdıç   +4 more
semanticscholar   +1 more source

Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours

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, Ravneet Kaur, Narpinder Singh, Dinhle P. Hlanze   +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, A. Massuquetto, L.S. Bassi, V.A.B. Zavelinski, J.O.B. Sorbara, A.J. Cowieson, A.P. Félix, A. Maiorka   +7 more
doaj   +1 more source