Results 51 to 60 of about 162,617 (221)

Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Food Biomacromolecules, EarlyView.
Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang, Liyuan Rong, Weiqi Fei, Jiaruo Hu, Huiliang Wen, Jianhua Xie   +5 more
wiley   +1 more source

Impact of degree of milling on physical, mechanical, cooking, textural, and pasting qualities of rice

Food Biomacromolecules, EarlyView.
Abstract The degree of milling significantly affects the physical, mechanical, cooking, textural, and pasting properties of rice. The research was conducted to assess how strongly the degree of milling (DOM) affects these characteristics in various rice varieties.
Saadia Zainab, Jiajing Han, Xianqing Zhou, Yurong Zhang, Saira Tanweer   +4 more
wiley   +1 more source

Structural, physicochemical, and techno‐functional properties of ultrasound‐treated chickpea starch

Food Biomacromolecules, EarlyView.
Abstract This study investigated the effects of ultrasonication duration (10, 20, 30, and 40 min) on the physicochemical, functional, structural, thermal, and rheological properties of chickpea starch. Ultrasonication significantly enhanced water absorption capacity (WAC) and oil absorption capacity (OAC), with maximum values observed for U40 (2.13 g/g
Sakshi Singh, Mehvish Habib, Shumaila Jan, Kulsum Jan, Suhaib Hasan, Khalid Bashir   +5 more
wiley   +1 more source

Nutritional, Functional, and Analytical Characterization of Banana Blossom: A Waste Valorization Approach

Future Postharvest and Food, EarlyView.
Banana blossom (Musa paradisiaca spp.). Segregation of different parts (Pistil, Calyx, Bract, Stem). Nutritional, Functional and Analytical Characterisation. Bract has high carbohydrate, aminoacids and nutrient profile. Stem has high protein and colour stability. Pistil has better flavour binding, lipid interactions and strong cooking stability. Banana
Aamnesh Antonisamy, Sanakya Murugesan, Srithar Harimuthuvel, Suresh Kumar Kalakandan, Gururaj Pejavara Narayana, Sushmita Mandal   +5 more
wiley   +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

The Principles of Starch Gelatinization and Retrogradation

Food and Nutrition Sciences, 2014
The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% - 1.0% (W/V) at room ...
Masakuni Tako, Yukihiro Tamaki, Takeshi Teruya, Yasuhito Takeda   +3 more
openaire   +2 more sources

Detection of Mitochondrial Respiratory Chain Complexes by BN‐PAGE and Its Applications

Future Postharvest and Food, EarlyView.
Schematic workflow for the isolation and BN‐PAGE analysis of plant mitochondrial respiratory chain complexes. ABSTRACT Blue native polyacrylamide gel electrophoresis (BN‐PAGE) is a core technique for separating and characterizing plant mitochondrial respiratory chain complexes.
Jinghan Zhang, Jinyan Li, Hongliang Zhu
wiley   +1 more source

Effects of limited moisture content and storing temperature on retrogradation of rice starch [PDF]

, 2019
The objective of this study is to investigate the effects of limited moisture content and storing temperature on the retrogradation of rice starch.
Xiong, Fu, Bin, Zhang, Qiang, Huang, Tan, Chin Ping, Li, Ding   +4 more
core   +1 more source

Retrogradation of rye starch pastes [PDF]

Acta Scientiarum Polonorum Technologia Alimentaria, 2007
Podatność na retrogradację skrobi określa przydatność konsumencką produktów żywnościowych bogatych w ten polimer. Skrobia wyizolowana z mąki otrzymanej przez zmielenie ziarna żyta odmiany 'Amilo', która wykazuje bardzo małą aktywność enzymatyczną, charakteryzuje się największą zawartością amylozy i cechuje się największym stopniem ...
Anna Nowotna, Krzysztof Buksa, Halina Gambuś, Rafał Ziobro, Jan Krawontka, Renata Sabat, Artur Gryszkin   +6 more
openaire  

Physicochemical and retrogradation properties of modified chestnut starches [PDF]

Food Science and Biotechnology, 2019
Physicochemical properties of acetylated (AC), cross-linked (CL), and hydroxypropylated (HP) chestnut starches were investigated. Modified chestnut starch showed low RS and amylose contents. AC revealed the highest solubility and HP showed the highest swelling power at 60 °C. CL showed the lowest solubility and swelling power at both 60 and 90 °C.
Seon-Min, Oh, Hui-Yun, Kim, Ji-Eun, Bae, Sang-Jin, Ye, Byung-Yong, Kim, Hee Don, Choi, Hyun-Wook, Choi, Moo-Yeol, Baik   +7 more
openaire   +2 more sources