Results 41 to 50 of about 149,084 (224)
Food Chemistry: X, 2023 Heterosis on maize yield and quality is highly variable and depends on parental selection. This study investigated and compared the starch structure and physicochemical properties among four sweet-waxy maize lines, four waxy maize lines, and their eight ...
Jian Guo +4 more
doaj +1 more source
Environmental Progress &Sustainable Energy, EarlyView.Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian +4 more
wiley +1 more source
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Development of starch-based materials [PDF]
, 2009 Starch-based materials show potential as fully degradable plastics. However, the current applicability of these materials is limited due to their poor moisture tolerance and mechanical properties.
Habeych Narvaez, E.A.
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Starch gelatinization under shearless and shear conditions [PDF]
, 2006 This article reviews the development of studying starch gelatinization under shear and shearless conditions, in particular the technologies used to detect the degree of gelatinization.
Corrigan, Penny +6 more
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Food Chemistry: Molecular SciencesPotato starch gelatinization and retrogradation properties underpin functional performance in food and industrial applications, yet their genetic architecture in potato remains incompletely resolved.
Daraz Ahmad +5 more
doaj +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
The granule-bound starch synthase genes of wheat [PDF]
, 2003 Wheat (Triticum aestivum) is the world's most widely grown and economically important crop. It is both a staple food for humans and a raw material for many industrial processes.
Bradley, Bernadette
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Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source