Results 61 to 70 of about 162,617 (221)

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Molecular mechanisms linking food processing to the human gut microbiome and metabolic health: A critical review

JSFA reports, EarlyView.
Abstract Food processing can improve safety, shelf life, digestibility and sensory quality, but it can also alter the food matrix, remove microbiota‐accessible substrates and introduce additives or heat‐derived compounds that modify host–microbe interactions.
Elijah Kolawole Oladipo, Oluwatosin Tumininu Olasinde, Oluwaseyi Samuel Akinpelu, Babarinde Jesulayomi Mercy, Olakanmi Oluwakemi Deborah, Ojo Oluwalonimi Christiana, Oyeyiola Olawumi Hezekiah, Christian Chibuike Aguoru, Diovu Charles Chinedu, Anyaoha Emmanuel Obinna, Helen Onyeaka   +10 more
wiley   +1 more source

Retrogradation Properties of Starch

, 1997
The main purpose of this thesis was to examine various factors influencing starch retrogradation. The reassociation events of starch, which are closely linked to the staling of bakery products, were mainly studied by thermal analysis.
Silverio, José
core   +1 more source

Coupled ethanol–trehalose processing accelerates thawing of rapid‐frozen cooked rice through water‐state modulation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Freezing preserves cooked rice, but ice formation and water redistribution can cause structural and textural deterioration. The individual and combined effects of ethanol soaking and trehalose‐assisted cooking on freeze–thaw behaviour, water state, texture, and microstructure were investigated. Rice was soaked in water or an aqueous
Mingyo Ha, Dong‐Hwa Cho, Felicia Irawan, Hyun‐Jung Chung   +3 more
wiley   +1 more source

Inca Peanut Seed Albumin Promotes the Retrogradation of Corn Starch [PDF]

While starch and protein are two major biopolymer components that usually coexist in foods, how protein influences starch retrogradation, and subsequently the food matrix structure and properties, is complex and dependent on factors such as protein and ...
Xie F, Cai S, Du B, Chen P, Huang Y, Li P   +5 more
core   +3 more sources

Research Progress on Inhibiting Retrogradation of Corn Starch by Different Physical Modification Methods

Shipin gongye ke-ji
Corn is the largest grain crop in China. Corn starch, as the primary component of corn, is widely favored due to its favorable functional properties and relatively low cost.
Jiaqi LIN, Xiangyuan ZHAO, Jiayin DAI, Jina HAN, Yu WEI, Yong CAO, Yuzhu WU, Xiuying XU, Jingsheng LIU   +8 more
doaj   +1 more source

Identification and quality characterization of a putative novel 17x + 8y high‐molecular‐weight glutenin subunit recombination in bread wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND High‐molecular‐weight glutenin subunits (HMW‐GSs) are major determinants of dough rheological behavior and bread‐making quality in bread wheat (Triticum aestivum L.). Among wheat genomes, the Glu‐B1 locus exhibits the highest allelic diversity; however, recombination events between x‐ and y‐type HMW‐GS genes are considered extremely
Nevzat Aydin, Bedrettin Demir, Mehmet Koyuncu, Jan Bocianowski, Aras Türkoğlu   +4 more
wiley   +1 more source

Starch retrogradation: Acceleration, inhibition, and microstructure

, 1994
A method to accelerate and quantitate retrogradation of starch pastes using freeze-thaw cycles (FTCs) and turbidometric analysis was developed, and the steps towards its optimization are described. Using this method and differential scanning calorimetry (
Jacobson, Mark Randolph
core   +1 more source

Understanding the characteristic changes of retrogradation behavior and edible quality of brown rice modified with inhibiting retrogradation enzymes of Ganoderma lucidum

Current Research in Food Science
Brown rice (BR) has gradually become a new choice for consumers due to its exceptionally nutritional value. Whereas starch retrogradation profoundly reduces its edibility, shelf-life and consumer acceptance, limiting the development of BR and even other ...
Meilin Cui, Keke Qiu, Yuchang Ma, Jiali Wang, Wei Zhao, Xiuhong Zhang   +5 more
doaj   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source