Results 101 to 110 of about 7,526 (216)
Jurnal Teknologi dan Industri Pangan, 2004 The effect of different lipid extraction on gelatinization and retrogradation of bitter nuts (Gnetum gnemon) starch was studied by the measurement of starch-lipids complex formation using differential scanning calorimetry.
Tri Agus Siswoyo
doaj
MICROMANIPULATIVE STUDIES ON GELATINIZED STARCH GRANULES [PDF]
Plant Physiology, 1946 M J, Cox, M M, Macmasters
openaire +2 more sources
Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Yellow mopane worm powder enhanced the nutritional and functional properties of wheat‐based composite flours by increasing protein, lysine, and mineral contents. Substitution levels up to 15% maintained pasting characteristics comparable to wheat flour, highlighting its suitability for the development of nutrient‐dense cereal products.
Tina Sinethemba Bebe +3 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Feeding 600, 900, or 1200 μm corn particle sizes to early‐phase laying hens maintained stable production performance, egg quality, egg size, and fecal scores. Although average daily feed intake and yolk color exhibited a quadratic response from 24 to 30 weeks, the findings confirm that 1200 μm coarse corn is practically suitable for dietary inclusion ...
Kanon Das, Joohyun Ha, In Ho Kim
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Mobola plum fruit flour addition to corn starch increases the physicochemical properties of the corn starch. It reduced the protein content of the corn starch after addition. Mobola plum fruit flour addition to corn starch increased the TPC and antioxidant activities of corn starch.
Shonisani E. Ramashia +2 more
wiley +1 more source
Starch - Stärke, Volume 78, Issue 8, August 2026.Papaya‐leaf‐assisted fermentation enhanced cassava‐peel starch recovery relative to fermentation without leaves and direct grinding, while lowering nitrogenous residues. Films plasticized with glycerol and acetic acid exhibited disrupted starch hydrogen bonding, loss of A‐type crystallinity, and pronounced hydrophilicity. Soil‐burial tests showed rapid,
Onyinyechi Assumpta Ononuju +9 more
wiley +1 more source
Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.Steam‐assisted baking (115°C, 60% RH) improved moisture retention and reduced weight loss in hand‐stretched phyllo pastry. Among the vegetable oils evaluated, canola oil provided a balanced physicochemical and sensory performance, supporting its potential use in healthier traditional bakery products.
Gokce Cakmak Kafadar +2 more
wiley +1 more source
Journal of Food Process Engineering, Volume 49, Issue 8, August 2026.Green plantain starch coatings containing nanoemulsified lemongrass essential oil effectively delayed ripening and preserved the postharvest quality of giant umbu fruits during refrigerated storage. The 0.8% essential oil formulation reduced weight loss, maintained peel color, and slowed changes in soluble solids, demonstrating a sustainable ...
Dioneire Amparo dos Anjos +10 more
wiley +1 more source