Results 91 to 100 of about 162,617 (221)

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8391-8401, November 2026.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Investigating the Effect of Controlled Relative Humidity Storage on Amylopectin Retrogradation in Amorphous Starch, Starch: Gluten, and Wheat Flour Models [PDF]

, 2017
The development of crystallinity caused by amylopectin retrogradation has been correlated to staling in baked goods. Different amylopectin crystal polymorphs have been found in starches from different botanical sources and in amylopectin crystallized in ...
Johnson, Kathryn
core   +1 more source

First genome sequence of a European Alternaria brassicae isolate and genes involved in early development of alternaria leaf spot on Brassica juncea

Pest Management Science, Volume 82, Issue 11, Page 10841-10854, November 2026.
This article reports the first genome sequence of a UK Alternaria brassicae isolate. Dual RNA‐sequencing profiling of A. brassicae‐infected Brassica juncea leaves identified differentially expressed genes involved in pathogenicity and host response pathways in moderately resistant Sej‐2 (2) and moderately susceptible Pusa Jaikisan cultivars.
Kevin M. King, Graham McLaughlin, Chinthani S. Karandeni Dewage, Zedi Gao, David J. Hughes, Jonathan S. West, Henrik U. Stotz   +6 more
wiley   +1 more source

Genotypic diversity and genome-wide association study of gelatinization and retrogradation properties of potato starch

Food Chemistry: Molecular Sciences
Potato starch gelatinization and retrogradation properties underpin functional performance in food and industrial applications, yet their genetic architecture in potato remains incompletely resolved.
Daraz Ahmad, Lin Zhang, Yan Gao, Bowen Deng, Dianxing Wu, Jinsong Bao   +5 more
doaj   +1 more source

The Effect of Chemical and Enzymatic Modification on Starch Hydrogels Isolated From Vigna subterranea (Bambara Groundnut)

Starch - Stärke, Volume 78, Issue 11, November 2026.
Structural degradation was more significant in enzymatically modified (EM) starches with compression tests showing EM gels to be softer than other modified and native gels. Softer gels serve as a promising candidate for broad food applications.
Caleb Hardien, Anisha Ananth, John J. Mellem   +2 more
wiley   +1 more source

The Association of Diet, Intestinal Microbial Starch Utilizers and Butyrate‐Producers in Early Life

Environmental Microbiology, Volume 28, Issue 11, November 2026.
In vitro, resistant starch cross‐feeding of A. hallii with R. bromii yielded higher amounts of butyrate than with B. adolescentis. At the same time, infants that harboured both starch utilizer and A. hallii had higher faecal butyrate levels than those without these species.
Jin Xie, Remo Frei, Caroline Roduit, Roger Lauener, Mari Sasaki, CK‐CARE Study Group, Claudia Traidl‐Hoffmann, Marie‐Charlotte Brüggen, Cezmi Akdis, Claudio Rhyner, Kilian Eyerich, Clarissa Schwab   +11 more
wiley   +1 more source

Studies on the Retrogradation of Starch. Part 2. Effect of the Guanidine Hydrochloride on the Retrogradation of Waxy Corn Starch.

NIPPON KAGAKU KAISHI, 1997
粉末X線回折とフーリエ変換赤外分光分析(FT-IR)を用いて研究した.粘度は保存期間とともに増加した.一方,糊化前にGu-HC1を添加しても粘度は保存期間とともに増加し,添加量が多いほど粘度は低かった.膨潤した粒子の相互作用により,それら粒子は水素結合により網目構造を形成する.デソプンの粘度の増加率の長期的な増加は可逆的な結晶化と,貯蔵中の粒子間内の分子間水素結合と関係する.そこでこれらの老化した糊液のX線回折を測定すると,B型の結晶構造の回折線が観測された.また糊化直後と老化後の糊液のFT-IRを測定すると,水素結合を示す3000-3800cm-1の波数でピークの相違を観測し,五つのピークがこの波数内で重なり合っていた.これらの結果から老化の際に,Gu ...
Isao YAMAZAKI, Kazuo OGAWA, Hiroyuki MORITA, Toshiaki YOSHIMURA, Shin ONO, Seichi RENGAKUJI, Yuuko NAKAMURA, Akiko IWAKI, Choichiro SHIMASAKI   +8 more
openaire   +2 more sources

Effect of monosaccharide on the retrogradation of lotus seed starch

, 2020
Effects of monosaccharide (glucose and fructose) on the retrogradation of lotus seed starch were studied from the aspects of crystal structure, molecular structure and molecular weight.
Yi, ZHANG, Yue-yu, CHEN, Yu-jia, OU, Hong-liang, ZENG, Bao-dong, ZHENG   +4 more
core   +1 more source

Solid‐State Fermentation of Legumes: Multi‐Scale Structural Modifications to Unlock Techno‐Functional Properties

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani, Nicholas Horlacher, Alice Marciniak, Maria G. Corradini, Iris J. Joye, Biniam Kebede   +5 more
wiley   +1 more source

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source