Results 31 to 40 of about 5,544 (234)

Starch retrogradation in potato cells:Structure and in vitro digestion paradigm

, 2022
The consumption of foods with intact cellular structure is recognized to lower the glycemic index. Studies have focused on the gelatinization and digestibility of starch in intact cells.
Dhital, Sushil, Fu, Xiong, Shu, Ling, Huang, Qiang, Junejo, Shahid Ahmed, Zhang, Bin, He, Xiaowei, Ding, Li   +7 more
core   +1 more source

Evaluation of Black Tea Polyphenol Extract Against the Retrogradation of Starches from Various Plant Sources

Molecules, 2012
The effects of black tea polyphenol extract (BTPE) on the retrogradation of starches from different plant sources were studied using differential scanning calorimetry (DSC) and X-ray diffraction (XRD).
Fengxiang Yu, Gao-Qiang Liu, Qinlu Lin, Huaxi Xiao   +3 more
doaj   +1 more source

Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts (Castanea henryi) Starch Granules under Different Freeze–Thaw Cycles

Foods, 2023
The purpose of this study was to investigate the effect of Tremella fuciformis polysaccharides on the physicochemical properties of freeze–thawed cone chestnut starch. Various aspects, including water content, crystallinity, particle size, gelatinization,
Weijing Zhuang, Shuyi Zheng, Feng Chen, Shujuan Gao, Meifang Zhong, Baodong Zheng   +5 more
doaj   +1 more source

Inhibition Mechanism of Starch Retrogradation by Exogenous Substances and Progress of Its Application

Shipin gongye ke-ji
Starch retrogradation refers to the process which starch molecules transform from a disordered state to an ordered structure after gelatinization and cooling. In most cases, the phenomenon of starch retrogradation has an adverse effect on the sensory and
Chunmin MA, Wanru LIU, Yang YANG, Yue XU, Bing WANG, Guang ZHANG, Xin BIAN, Na ZHANG   +7 more
doaj   +1 more source

Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research

Foods, 2023
This study investigated the effects of adding different concentrations of TP (tremella polysaccharide) on the water distribution, rheological, thermal, microstructure, and retrogradation properties of WS (wheat starch) gels.
Jiaxun Wang, Shanshan Zhang, Nan Wang, Hongxiu Fan, Hanmiao Wang, Tingting Liu   +5 more
doaj   +1 more source

Effects of Enzymolysis Coupled with Hydrothermal Treatment on Digestion and Retrogradation of Chestnut Starch

Liang you shipin ke-ji
The digestion and retrogradation performance of chestnut starch constrains the development of chestnut food industry. It is of great significance to select reasonable processing methods to regulate the digestion and retrogradation properties for the ...
QU Teng-fei, TU Yuan, HUANG Shuang-xia, HE Zhong-chao, CHEN Ling, LI Xiao-xi   +5 more
doaj   +1 more source

Retrogradation Behavior and Molecular Mechanism of Starch under High Moisture Content

Liang you shipin ke-ji
For the first time, the retrogradation behavior of starch during storage under high moisture content was studied from the perspective of short-range ordering of gelled starch.
WANG Shu-jun, LIU Ze-song
doaj   +1 more source

Starch‐Molded Snacks Enriched With Nance (Byrsonima crassifolia L.) Fruit Flour Functional Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Nance flour enriches starch‐molded snacks with antioxidants and fiber. These innovative snacks offer high phenolic bioaccessibility and improved sensory appeal, valorizing an underutilized fruit for sustainable food development. ABSTRACT This study aimed to develop starch‐molded snacks enriched with nance (Byrsonima crassifolia L.) flour, a native ...
Mariana Carolina Fregoso‐Ultreras, Cinthia Jazmin Villegas‐Ornelas, Victor Manuel Zamora‐Gasga, Jorge Alberto Sánchez‐Burgos, Sonia Guadalupe Sáyago‐Ayerdi, Francisco Javier Blancas‐Benitez   +5 more
wiley   +1 more source

Barley starch [PDF]

, 2013
This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley ...
Källman, Anna
core  

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

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, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source