Results 61 to 70 of about 745,271 (354)

New Source of Rice with a Low Amylose Content and Slow In Vitro Digestion for Improved Health Benefits

Agronomy, 2023
Rice provides 70% of dietary carbohydrates and other essential nutrients. Breeding for consumer preferences and health benefits are the main considerations.
Pichayaporn Srinang, Sirimaporn Khotasena, Jirawat Sanitchon, Sompong Chankaew, Sanun Jogloy, Tidarat Monkham   +5 more
doaj   +1 more source

Effect of microwave heat-moisture and annealing treatments on buckwheat starch characteristics [PDF]

, 2003
Plan BBuckwheat is a non-glutinous pseudo-cereal that has a long and traditional history as a food source in Asia, Europe, and the United States and has many beneficial health aspects but has suffered from declining production within the past years.
Zondag, Meredith Dara
core  

Starch plus sunflower oil addition to the diet of dry dairy cows results in a trans-11 to trans-10 shift of biohydrogenation [PDF]

, 2013
Trans fatty acids (FA), exhibit different biological properties. Among them, cis-9,trans-11 conjugated linoleic acid has some interesting putative health properties, whereas trans-10,cis-12 conjugated linoleic acid has negative effects on cow milk fat ...
Troegeler-Meynadier, Annabelle, Zened, Asma, Enjalbert, Francis, Nicot, Marie-Claude   +3 more
core   +1 more source

NCOA4 Accelerates Abdominal Aortic Aneurysm Formation by Regulating Macrophage Activation and Ferroptosis via STAT1–CH25H Axis

Advanced Science, EarlyView.
Under pathological stimulation, NCOA4 in macrophages interacts with STAT1 to promote CH25H transcription. The subsequent increase in 25‐HC production activates macrophages, triggers inflammatory responses and ferroptosis, and accelerates the progression of AAA.
Zhinan Wu, Yuxuan Qian, Wenyi Xu, Fei Liao, Xueliang Liu, Xiao Kuang, Guqing Luo, Xinjie He, Lixian Jiang, Song Ding   +9 more
wiley   +1 more source

Change in morphological structure, tribological properties, and in vitro starch digestibility of texture-modified rice porridge by addition of okra mucilage

Applied Food Research
Texture-modified foods, combined with suitable nutrient digestibility, are important for people with chewing and swallowing dysfunction. Okra mucilage is an alternative thickener that might improve food texture and starch digestibility in rice porridge ...
Siriporn Tanjor, Sunsanee Udomrati, Aunchalee Aussanasuwannakul   +2 more
doaj   +1 more source

Investigating glycemic potential of rice by unraveling compositional variations in mature grain and starch mobilization patterns during seed germination

Scientific Reports, 2017
Rice lines with slower starch digestibility provide opportunities in mitigating the global rise in type II diabetes and related non-communicable diseases.
Maria Krishna de Guzman, Sabiha Parween, Vito M. Butardo, Crisline Mae Alhambra, Roslen Anacleto, Christiane Seiler, Anthony R. Bird, Chung-Ping Chow, Nese Sreenivasulu   +8 more
doaj   +1 more source

Characterizing Biopolymer Electrolytes in Zinc–Air Batteries: Challenges, Best Practices, and a Robust Workflow Guiding Future Research Paths

Advanced Energy Materials, EarlyView.
Bio‐based gel polymer electrolytes promise sustainable, mechanically adaptable zinc–air batteries, yet their progress is constrained by inconsistent characterization. This review critically links formulation, structure, interfaces, and cell performance, identifies methodological gaps under alkaline operating conditions, and proposes application ...
Matteo Milanesi, Hiba Ali, Barbara Belza, Mattia F. Palermo, Claudio Gerbaldi, Giuseppe Antonio Elia, Nagore Ortiz‐Vitoriano   +6 more
wiley   +1 more source

NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT

Jurnal Teknologi dan Industri Pangan, 2015
The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles ...
Nurheni Sri Palupi, Feri Kusnandar, Oke Anandika Lestari   +2 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Two Methods of Near Infrared Reflectance Spectroscopy for Determining the Digestibility and Energy Value of Feeds [PDF]

, 1997
Two groups of rations with known in vivo digestibility and energy values were used in this study. These rations were composed of Italian ryegrass only (lRO. n = 45), and combination of Italian ryegrass and concentrates (lRC, n = 58).
Kurihara, Mitsunori, Nishida, Takehiro, Purnomoadi, Agung, ABE, Akira, Terada , Fuminori, Hamada, Tatsuo   +5 more
core   +2 more sources