Results 121 to 130 of about 745,271 (354)

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

Modulation of starch digestibility using non-thermal processing techniques: A review

Grain & Oil Science and Technology
Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive to reducing postprandial blood glucose levels and ...
Liyuan Rong, Weiqi Fei, Zhijun Wang, Xianxiang Chen, Huiliang Wen, Jianhua Xie, Mingyue Shen   +6 more
doaj   +1 more source

Comparing digestibility of A- and B- type crystals and providing Insight on digestibility of starches [PDF]

Doctor of PhilosophyDepartment of Grain Science and IndustryYong Cheng ShiStarch is the most important source of food energy. However, the information about the metabolic quality of starchy foods is scarce.
Cai, Liming
core  

Development of starch-based materials [PDF]

, 2009
Starch-based materials show potential as fully degradable plastics. However, the current applicability of these materials is limited due to their poor moisture tolerance and mechanical properties.
Habeych Narvaez, E.A.
core  

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Factors influencing starch digestibility

, 2012
Starch that avoids digestion by amylases in the small intestine and passes to the large bowel for fermentation is defined as resistant starch (RS).
Noda, Takahiro, Sarker, Md. Zaidul Islam
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Características físico-químicas e avaliação das propriedades tecnológicas do feijão comum (Phaseolus vulgaris L.) [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2013.O feijão é consumido de forma tradicional em todo o mundo.
Marquezi, Milene
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Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Food Biomacromolecules, EarlyView.
Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang, Liyuan Rong, Weiqi Fei, Jiaruo Hu, Huiliang Wen, Jianhua Xie   +5 more
wiley   +1 more source

Investigating the impact of modified cassava starch with tannic acid and heat moisture treatment on physicochemical and in vitro starch digestibility

Journal of Agriculture and Food Research
Cassava starch, known for its high starch content, can be modified to increase resistant starch (RS), offering significant health benefits. This study aimed to investigate the dual modification of cassava starch using tannic acid (TA) and heat moisture ...
Mardiah Rahmadani, Rusli Fidriyanto, Nahrowi, Lilis Khotijah, Anuraga Jayanegara   +4 more
doaj   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source