Results 31 to 40 of about 149,084 (224)

Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan, Wenjie Zhu, Jingxin Li, Yingchao Wang, Ruge Cao   +4 more
wiley   +1 more source

From Agro‐Industrial Waste to Functional Packaging Using Antimicrobial and Mechanically Reinforced Starch Foams With Melon Seed and Rosemary

Journal of Applied Polymer Science, EarlyView.
Agro‐industrial waste was upcycled into biodegradable starch foams reinforced with melon seed and rosemary flours, yielding sustainable food packaging with enhanced mechanical performance, selective antimicrobial activity, and rapid biodegradation. ABSTRACT The demand for sustainable alternatives to petroleum‐based packaging has promoted starch‐based ...
Ana Carolina Agne Ferreira Zão, Naiara Jacinta Clerici, Flávio Fonseca Veras, Cecília Roratto Köhn, Adriano Brandelli, Juliane Elisa Welke, Patrícia Benelli, Alessandro de Oliveira Rios, Simone Hickmann Flôres   +8 more
wiley   +1 more source

Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type III from Sweet Potato [PDF]

Shipin Kexue
In this study, under identical gelatinization conditions, different pretreatment methods (hydrothermal, microwave, and autoclaving) combined with an ultrasound-assisted enzymatic approach were used to prepare sweet potato resistant starch type III (RS3),
ZHANG Guoyun, CAI Haizhu, QIN Haili, ZHENG Shanshan, HUANG Yuping, ZOU Wentao, PAN Xusi, ZHONG Saiyi
doaj   +1 more source

Fundamentals, Advances, and Applications of Electrospun Nanofibrous 3D Materials

Journal of Applied Polymer Science, EarlyView.
Three‐dimensional electrospun nanofibrous systems offer unique properties and microenvironments. These properties are determined by the fabrication strategies employed and can be adjusted by the incorporation of functional additives to achieve multifunctionality for specific applications. The applications range from the biomedical to the environmental,
Rebecca Hengsbach, Viraj P. Nirwan, Altangerel Amarjargal, Zahra Asefi, Amir Fahmi   +4 more
wiley   +1 more source

Advances in Processing Techniques and Determinants of Sweet Potato Starch Gelatinization

Foods
Sweet potato starch is an important source of starch in food processing, but its natural functionality is relatively limited, restricting its performance in certain applications.
Songtao Yang, Wentao Hu, Shuai Qiao, Wei Song, Wenfang Tan   +4 more
doaj   +1 more source

Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties

Molecules, 2022
Thermal treatments are widely applied to gluten-free (GF) flours to change their functionality. Despite the interest in using pulses in GF formulations, the effects of thermal treatment at the molecular level and their relationship with dough rheology ...
Andrea Bresciani, Davide Emide, Francesca Saitta, Dimitrios Fessas, Stefania Iametti, Alberto Barbiroli, Alessandra Marti   +6 more
doaj   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

The Reversible and Irreversible Phenomena in Potato Starch Gelatinization

, 2019
Gelatinization of starch is a complex process and can be considered using two different approaches. In a kinetic approach it is considered as an irreversible process and described using the formalism of chemical kinetics with activation energy as the ...
Skansberger, Tatyana, Kocherbitov, Vitaly   +1 more
core   +2 more sources

Degrees of Post‐Silking Water Deficit Alter the Structural, Pasting, and Gelatinization Properties of Waxy Maize Starch

Food and Energy Security
Maize starch is an important source of industrial starch in the world, and its production is seriously affected by water deficit. Waxy maize starch is composed of nearly pure amylopectin, which endows with its high economic value.
Huan Yang, Longfei Wang, Jian Guo, Guanghao Li, Dalei Lu   +4 more
doaj   +1 more source

Multi-scale structural evolution during simulated gelatinization process of sweet potato starch by heat-moisture treatment

Food Chemistry: X
The changes in properties and structures of raw sweet potato starch (RAW-SPS) and heat-moisture treatment (HMT) sweet potato starch (HMT-SPS) during gelatinization process (S1-S6) was investigated to elucidate the improvement effect of HMT on SPS. It was
Sijie Zhang, Weiguo Wu, Jihe Zhu, Junling Wu, Zengpeng Gan, Houqin Deng, Yu Zhang, Luyan Liao   +7 more
doaj   +1 more source