Results 11 to 20 of about 745,271 (354)
International Journal of Biological Macromolecules, 2022 Microwave radiation (MW) is an environment-friendly technology used to physically modify flours. Rice flour was MW-treated at different moisture content (MC) (3 %, 8 %, 13 %, 15 %, 20 % and 30 %).
Á. Solaesa +3 more
semanticscholar +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
Influence of different cultivation methods on carbohydrate and lipid compositions and digestibility of energy of fruits and vegetables [PDF]
, 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 +5 more
core +1 more source
Animal, 2021 Starch is the most important energy source in corn-based diets for broiler chickens, however, some proportion of dietary starch may be partially digested, leading to a decrease in feed utilisation.
H. Zhou +6 more
doaj +1 more source
Mechanism of the Influence of Different Gluten Fractions on the Digestibility of Wheat Starch [PDF]
Shipin Kexue, 2023 In this study, gluten, glutenin and gliadin were mixed with starch at mass ratio of 14:86. To clarify their effects and mechanism on starch digestibility, the interactions between gluten and its components and starch/α-amylase were investigated by a ...
KUANG Jiwei, ZHANG Chong, HUANG Junrong, PU Huayin, MA Wenhui, MIN Cong, Youling L. XIONG
doaj +1 more source
Food Chemistry: Molecular Sciences, 2021 Highlights • Resistant starch content of rice correlates well with apparent amylose content.• Cooked brown rices generally have more resistant starch than cooked milled rices.• Resistant starch, hydrolysis index, and glycemic index of rice are all ...
A. P. Tuaño +2 more
semanticscholar +1 more source
, 2021 Non-conventional flours from unripe fruits and pseudocereals have potential as functional ingredients given their high protein contents and antioxidant activity.
D. E. García-Valle +4 more
semanticscholar +1 more source
Nano Crystalline Starch And Its Alternatif Implementation [PDF]
, 2012 Starch, normally consisting of amylose and amylopectin, is a partially crystalline polymeric substance. Native starch granules may give A-, B-, C-, and V-type X-ray diffraction patterns.
Heny , Herawati
core +1 more source