Results 91 to 100 of about 8,772 (159)

Physicochemical Properties, Microstructure, and Sensory Analysis of Compression‐Molded Snacks Based on Modified Starch Produced by Heat‐Moisture Treatment

Starch - Stärke, Volume 78, Issue 9, September 2026.
Sweep potato starch was modified by heat‐moisture treatment to produce snacks. Snacks were produced by compression‐molding using pressure between 1–5 tons. Modified starch reduced crystallinity and enhanced texture, yielding stable products. Sensory attributes of snacks were positively correlated with the starch modification. ABSTRACT The transition to
Giovanna Gonzalez Amadio, Raul Remor Dalsasso, Paola Andrea Perdomo Gonzalez, Alcilene Rodrigues Monteiro, Germán Ayala Valencia   +4 more
wiley   +1 more source

Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution

Food ScienTech Journal
Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics.
Shanti Fitriani, Yusmarini Yusmarini, Emma Riftyan, Yossie Kharisma Dewi, Ririn Puji Lestari, Tiyah Fadhilah   +5 more
doaj   +1 more source

Genetic dissection of southern corn leaf blight resistance in sweet corn through genome‐wide association studies and genomic selection

The Plant Genome, Volume 19, Issue 3, September 2026.
Abstract Southern corn leaf blight (SCLB) is caused by the fungal pathogen Bipolaris maydis (syn. Cochliobolus heterostrophus Drechsler) and is a common disease of fall crops of sweet corn. Phenotyping for SCLB resistance is performed through visual scoring, which is subjective and may limit genetic gain for this quantitative trait.
Darlon V. Lantican, Juan M. Gonzalez, Marco Antonio Peixoto, Kristen A. Leach, Larissa Carvalho Ferreira, Vitor A. Silva de Moura, Katia V. Xavier, Peter Balint‐Kurti, William Tracy, Marcio F. R. Resende Jr.   +9 more
wiley   +1 more source

Engineering Properties of Sweet Potato Starch for Industrial Applications by Biotechnological Techniques including Genome Editing. [PDF]

Int J Mol Sci, 2021
Lyu R, Ahmed S, Fan W, Yang J, Wu X, Zhou W, Zhang P, Yuan L, Wang H.   +8 more
europepmc   +1 more source

Nutritive Value and Nutrient Digestibility of Silages From Different Parts of Fodder Beet With or Without Lactobacillus buchneri Inoculants for Sheep

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
Whole fodder beet silage (with/without Lactobacillus buchneri) in sheep diets improved dry matter intake and rumen fermentation compared to tops or bulbs alone. Although corn silage showed highest digestibility, whole beet silage—especially with LB—demonstrated promising rumen pH, NH3‐N and acetate:propionate ratio, serving as a viable alternative feed.
Ali Abdi Saray, Alireza Aghashahi, Abolfazl Zali, Mehdi Ganj Khanlou, Einar Vargas‐Bello‐Pérez, Navid Ghavipanje   +5 more
wiley   +1 more source

Morphological structure and crystallinity of ‘Rainha’ sweet potato starch by heat–moisture treatment

Polímeros
Heat-moisture treatment is type of physical modification that which cause changes in the technological characteristics of the starch. One of the sources of starch that presents potential of use of this treatment is sweet potato of the variety 'Rainha ...
Mônica Tejo Cavalcanti, Natália Silva de Farias, Albanete da Nóbrega Cavalcante, Mônica Correia Gonçalves, Adriano Sant’Ana Silva, Roberlúcia Araújo Candeia   +5 more
doaj   +1 more source

Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT The growing demand for natural dyes in the food industry has stimulated research into strategies aimed at improving their stability, solubility, and bioavailability. This review examines the synergistic use of cyclodextrins (CDs) as encapsulating agents for natural pigments, highlighting their ability to form inclusion complexes that protect ...
Chiara Pippolini, Ilaria Benucci, Claudio Lombardelli, Marco Esti   +3 more
wiley   +1 more source

FTIR characteristics of sweet flour as affected by particle size distribution and in vitro digestibility of gluten-free sweet potato noodles

International Journal of Food Properties
There is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet
Muhammad Azeem, Syed Abdul Wadood, Tahir Mahmood Qureshi, Muhammad Anees Ur Rehman, Isam A. Mohamed Ahmed, Moneera O. Aljobair, Asmahan A. Ali   +6 more
doaj   +1 more source

Agricultural By‐Products as Secondary Risk Matrices: Hazard Occurrence, Contaminant Fate, Mitigation Strategies, and Regulatory Considerations in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Agricultural by‐products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by‐products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards ...
Vinothini Boopathi, Jaehyeon Kwon, Jiwoo Jung, Su Been Park, Soyoung Gwon, Hyang Sook Chun, Hyun‐Gyun Yuk   +6 more
wiley   +1 more source

Characterization of Physicochemical Properties of Collagen Peptide-Sweet Potato Starch Complex System

Shipin gongye ke-ji
In order to investigate the effect of collagen peptide on the gel properties of sweet potato starch, the present study was carried out to characterize the pasting, thermodynamics, texture, microstructure, rheological properties, gel size and relative ...
Lei SHAO, Zhipeng QIN, Haobin MEI, Sihai HAN, Peiyan LI, Chonghui YUE, Zhouya BAI, Denglin LUO   +7 more
doaj   +1 more source