Results 231 to 240 of about 405,793 (301)

Bioprocessing of Damaged Wheat Grain Into PHB Using Lactobacillus Fermentation Following Optimized Acid Hydrolysis

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
336.66 mg/g RS from DWG hydrolysis at 45 min with 6% HCl. 1.85 g/L PHB produced by FH12 at 30°C, 6%, after 96 h. NMR and FTIR confirmed the authentic chemical structure of PHB. PHB showed thermal stability from 270°C to 340°C with max loss at 350°C. PHB showed UV‐blocking and crystalline structure for packaging use.
Zohreh Boorboormoradi, Orang Eyvazzade, Ladan Rashidi, Leila Nateghi   +3 more
wiley   +1 more source

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source

Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices. [PDF]

J Texture Stud
Pournemati N, Biyimba B, Buzera A, Ekaette I.   +3 more
europepmc   +1 more source

Food Properties, Bioactive Components, and Human Factors as Determinants of Low Nutrient Supply From Foods Can Be Improved With Adequate Nutritional Strategies

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Nutrient adequacy depends on food composition, bioaccessibility, absorption, physiological utilization, dietary access, supply stability, etc. Food properties, human health, agricultural conditions, and socioeconomic barriers influence nutrient delivery.
Chinaza Godswill Awuchi
wiley   +1 more source

From milling to digestion: matrix-driven effects of tritordeum and wheat flours on the technological quality and digestibility of cereal-based foods. [PDF]

Curr Res Food Sci
D'Auria G, Sardella C, Bresciani A, Graziuso F, Nitride C, Pellegrino L, Ferranti P, Marti A, Blandino M.   +8 more
europepmc   +1 more source

Hydrolysis of hydroxypropyl maize starches

, 1985
openaire   +2 more sources

Microwave Modulation of β-Amylase Kinetics and Structure to Suppress Starch Retrogradation in Mashed Potatoes. [PDF]

J Food Sci
Peng J, Huang K, Huang M, Cao H.
europepmc   +1 more source

Effect of Heat-Moisture and Annealing Treatments on the Physicochemical Properties and Enzymatic Hydrolysis of Quinoa Starch. [PDF]

Foods
Zheng Y, Yu X, Wang S.
europepmc   +1 more source

Enzymatic modulation of hulless barley starch: Unraveling structural origins of altered digestibility and functional properties. [PDF]

Food Chem X
Gu X, Cao Z, Wang Y, Zheng M, Liu X, Zhang W.   +5 more
europepmc   +1 more source