Results 301 to 310 of about 745,271 (354)
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Starch Digestion and Utilization in Ruminants
Journal of Animal Science, 1986For most grain, except corn and sorghum, 90% or more of starch is normally fermented in the rumen. With corn, up to 30% or more could escape ruminal fermentation; most of the starch escaping fermentation would be digested in the small intestine or fermented in the large intestine.
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LWT, 2020
The use of oleogels for replacing solid fats is a hot topic in the food industry. The objective of this work was to partially or totally replace butter by candelilla wax/canola oil oleogel, and evaluate its effect on starch digestibility and texture of ...
J. Álvarez-Ramírez +4 more
semanticscholar +1 more source
The use of oleogels for replacing solid fats is a hot topic in the food industry. The objective of this work was to partially or totally replace butter by candelilla wax/canola oil oleogel, and evaluate its effect on starch digestibility and texture of ...
J. Álvarez-Ramírez +4 more
semanticscholar +1 more source
Food Chemistry, 2023
In this study, the effect of ultrasonic treatment (UT), bamboo leaf flavonoid (BLF), ultrasonic treatment prior to bamboo leaf flavonoid (UT-BLF), and bamboo leaf flavonoid prior to the ultrasonic treatment (BLF-UT) on the rheological properties, multi ...
Rong-Shuai Hu +4 more
semanticscholar +1 more source
In this study, the effect of ultrasonic treatment (UT), bamboo leaf flavonoid (BLF), ultrasonic treatment prior to bamboo leaf flavonoid (UT-BLF), and bamboo leaf flavonoid prior to the ultrasonic treatment (BLF-UT) on the rheological properties, multi ...
Rong-Shuai Hu +4 more
semanticscholar +1 more source
Characterization of rice glutelin fibrils and their effect on in vitro rice starch digestibility
Food Hydrocolloids, 2020Here we investigated and characterized the formation of thermal-induced rice glutelin fibrils at 85 °C and pH 2.0. The potential effects of rice glutelin fibrils on the in vitro starch digestibility were also evaluated. Thioflavin T fluorescence spectral
Shuang Li +5 more
semanticscholar +1 more source
Starch Digestion and Absorption in Nonruminants , ,
The Journal of Nutrition, 1992Starch digestion and absorption is augmented appreciably by physical processing of grain or legume and by heating to 100 degrees C for several minutes before its ingestion. Starch, a polysaccharide composed of alpha 1,4-linked glucose units (amylose) and alpha 1,4-1,6-linked branched structure (amylopectin), is cleaved in the duodenal cavity by ...
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Food & Function, 2020
Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole grains. This study investigated the effect of WWF particle size on dough properties, bread quality and in vitro starch digestibility.
Suyun Lin +6 more
semanticscholar +1 more source
Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole grains. This study investigated the effect of WWF particle size on dough properties, bread quality and in vitro starch digestibility.
Suyun Lin +6 more
semanticscholar +1 more source
Food Hydrocolloids, 2020
Pasting properties and in vitro digestibility of wheat starch added with Cordyceps polysaccharides (CPS) were studied in this research. Showing in the RVA and rheological measurements result, not only can CPS reduce the viscosity of wheat starch but ...
Xiangru Kong +3 more
semanticscholar +1 more source
Pasting properties and in vitro digestibility of wheat starch added with Cordyceps polysaccharides (CPS) were studied in this research. Showing in the RVA and rheological measurements result, not only can CPS reduce the viscosity of wheat starch but ...
Xiangru Kong +3 more
semanticscholar +1 more source
Food Chemistry, 2020
Wrinkled and round peas (two varieties each type) cultivated in two locations were milled to obtain fine and coarse wrinkled (WPF) and round pea flour (RPF).
Yi-Kai Ren +3 more
semanticscholar +1 more source
Wrinkled and round peas (two varieties each type) cultivated in two locations were milled to obtain fine and coarse wrinkled (WPF) and round pea flour (RPF).
Yi-Kai Ren +3 more
semanticscholar +1 more source
, 2020
Effects of part replacement (0, 15, 30, 45, 60 g/100 g) of rice flour by buckwheat flour (BF) on gel structure, cooking characteristics, nutritional compositions, and in vitro starch digestibility of extruded rice-buckwheat noodles were investigated. The
M. Fu +9 more
semanticscholar +1 more source
Effects of part replacement (0, 15, 30, 45, 60 g/100 g) of rice flour by buckwheat flour (BF) on gel structure, cooking characteristics, nutritional compositions, and in vitro starch digestibility of extruded rice-buckwheat noodles were investigated. The
M. Fu +9 more
semanticscholar +1 more source
2013
Tea drinking has been associated with many health benefit claims, such as the prevention of dental caries and maintenance of normal blood glucose concentration. A plausible mechanism for these claims is the retardation of starch digestion by starch hydrolase inhibitors present in tea.
Adeline Ik Chian Wong, Dejian Huang
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Tea drinking has been associated with many health benefit claims, such as the prevention of dental caries and maintenance of normal blood glucose concentration. A plausible mechanism for these claims is the retardation of starch digestion by starch hydrolase inhibitors present in tea.
Adeline Ik Chian Wong, Dejian Huang
openaire +1 more source