Results 271 to 280 of about 745,271 (354)
Some of the next articles are maybe not open access.
, 2021
Starch structure and digestibility strongly depends on food composition during rice bread processing. This study investigates the effect of okara (0%, 7%, 14%, 21%) on the texture, in vitro starch digestibility, and multiscale structure (i.e.
Zhong-Yue Tang +7 more
semanticscholar +1 more source
Starch structure and digestibility strongly depends on food composition during rice bread processing. This study investigates the effect of okara (0%, 7%, 14%, 21%) on the texture, in vitro starch digestibility, and multiscale structure (i.e.
Zhong-Yue Tang +7 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2021
The functionalities of gluten-free rice noodles are significantly affected by starch hierarchical structures. Identifying the structures that synergistically determine noodle integrated functionalities is vital to designing health-promoting starchy foods
Shaodan Shen +5 more
semanticscholar +1 more source
The functionalities of gluten-free rice noodles are significantly affected by starch hierarchical structures. Identifying the structures that synergistically determine noodle integrated functionalities is vital to designing health-promoting starchy foods
Shaodan Shen +5 more
semanticscholar +1 more source
Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility.
Food Chemistry, 2021Several studies have confirmed the reduction of starch digestibility with anthocyanins in food systems via mechanisms of enzyme inhibition. However, starch-polyphenol interactions may also contribute to this reduction, by modifying food microstructures ...
S. Ou +3 more
semanticscholar +1 more source
Food Research International, 2021
The impacts of protein type, content and polymerization on in vitro starch digestibility of cooked sorghum noodles were investigated. Results showed that addition of exogenous proteins decreased the starch hydrolysis rate. The noodles added wheat protein
Fei Liu +4 more
semanticscholar +1 more source
The impacts of protein type, content and polymerization on in vitro starch digestibility of cooked sorghum noodles were investigated. Results showed that addition of exogenous proteins decreased the starch hydrolysis rate. The noodles added wheat protein
Fei Liu +4 more
semanticscholar +1 more source
LWT, 2021
Chickpea flour contains large fractions of protein and dietary fiber, which offer benefits for human health. This work studied the characteristics and in vitro starch digestibility of pastas with blends of semolina and chickpea flour.
D. E. García-Valle +3 more
semanticscholar +1 more source
Chickpea flour contains large fractions of protein and dietary fiber, which offer benefits for human health. This work studied the characteristics and in vitro starch digestibility of pastas with blends of semolina and chickpea flour.
D. E. García-Valle +3 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2021
The role of endogenous/exogenous rice protein and its hydrolysates in the enzymatic hydrolysis resistance of rice starch was investigated. Scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM) and Fourier transform infrared ...
Xiao-Xue Lu +4 more
semanticscholar +1 more source
The role of endogenous/exogenous rice protein and its hydrolysates in the enzymatic hydrolysis resistance of rice starch was investigated. Scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM) and Fourier transform infrared ...
Xiao-Xue Lu +4 more
semanticscholar +1 more source
LWT, 2021
The effects of ultrasound-assisted enzymatic (ult-enzymatic) treatment on the textural properties and starch digestibility of brown rice noodles were investigated. Brown rice was rich in dietary fibers, mainly insoluble dietary fiber (IDF). After the ult-
Dong-Hui Geng +6 more
semanticscholar +1 more source
The effects of ultrasound-assisted enzymatic (ult-enzymatic) treatment on the textural properties and starch digestibility of brown rice noodles were investigated. Brown rice was rich in dietary fibers, mainly insoluble dietary fiber (IDF). After the ult-
Dong-Hui Geng +6 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2022
Cellulose is a major component of dietary fiber and it is proved to influence starch digestibility. The effects of native cellulose (NC), microcrystalline cellulose (MC), soluble cellodextrin (SC) on starch digestion have not been clearly elucidated.
Yan-Li Zhu +6 more
semanticscholar +1 more source
Cellulose is a major component of dietary fiber and it is proved to influence starch digestibility. The effects of native cellulose (NC), microcrystalline cellulose (MC), soluble cellodextrin (SC) on starch digestion have not been clearly elucidated.
Yan-Li Zhu +6 more
semanticscholar +1 more source
Digestion of sugars and starch.
2010It is possible to classify the carbohydrate fractions of plants incorporated into animal feed into two groups : (i) those that are hydrolysable by the endogenous intestinal enzymes of the animal (these polysaccharides are located predominantly within the plant cell); and (ii) those that are hydrolysable only by enzymes produced by the microbiota (these
Blas, Enrique, Gidenne, Thierry
openaire +2 more sources
International Journal of Biological Macromolecules, 2022
Although the starch digestibility of cooked white rice has been investigated with regard to its relation to starch structure, it is not yet clear how starch molecular structure and water content affect its digestion rate.
Xueer Yi +7 more
semanticscholar +1 more source
Although the starch digestibility of cooked white rice has been investigated with regard to its relation to starch structure, it is not yet clear how starch molecular structure and water content affect its digestion rate.
Xueer Yi +7 more
semanticscholar +1 more source