Results 21 to 30 of about 8,772 (159)

Comparative Transcriptome Analysis Reveals Critical Function of Sucrose Metabolism Related-Enzymes in Starch Accumulation in the Storage Root of Sweet Potato

Frontiers in Plant Science, 2017
The starch properties of the storage root (SR) affect the quality of sweet potato (Ipomoea batatas (L.) Lam.). Although numerous studies have analyzed the accumulation and properties of starch in sweet potato SRs, the transcriptomic variation associated ...
Kai Zhang, Kai Zhang, Kai Zhang, Zhengdan Wu, Zhengdan Wu, Daobin Tang, Daobin Tang, Daobin Tang, Kai Luo, Kai Luo, Huixiang Lu, Huixiang Lu, Yingying Liu, Yingying Liu, Jie Dong, Jie Dong, Xin Wang, Xin Wang, Changwen Lv, Changwen Lv, Changwen Lv, Jichun Wang, Jichun Wang, Jichun Wang, Kun Lu, Kun Lu   +25 more
doaj   +1 more source

Mechanism of Different Cooking Methods Affecting Sensory Quality of Pruple Sweet Potato

Shipin gongye ke-ji, 2023
Three representative purple fleshed sweet potato varieties, Taizishu NO.1, Violet and Vietnamese purple sweet potato were selected as materials. Sensory evaluation, moisture content, starch content, sugar content were explored after baking, steaming and ...
Ningning WANG, Chun'e PENG, Lei SHI, Jun DING, Tong XU, Xiuli SUN, Qingbin WANG   +6 more
doaj   +1 more source

BIHON TYPE NOODLES FROM HEAT MOISTURE TREATED STARCH OF FOUR VARIETIES OF SWEET POTATO [Mi Tipe Bihun dari Pati Heat Moisture Treatment dari Empat Varietas Ubi Jalar]

Jurnal Teknologi dan Industri Pangan, 2013
Sweet potato starch has limited uses in food industry, but modification of its properties may make it more suitable for use especially for starch based food such as bihon type noodle.
Vera Apryana Lase, Elisa Julianti*, Linda Masniary Lubis   +2 more
doaj   +1 more source

Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles

Shipin gongye ke-ji, 2022
To investigate the effect of root crop starch types on the quality of Huanggang fish meat noodles, the physicochemical properties, pasting property, particle size, solubility and swelling of sweet potato starch (from the cultivars SPS1, SPS2 and SPS3 ...
Zhiwei HU, Hongyu ZHOU, Youming LIU, Shanbai XIONG   +3 more
doaj   +1 more source

Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato (Ipomoea batatas (L.) Lam) Varieties

Foods, 2023
The raw eating quality of sweet potato is complex. As consumers start paying more attention to the raw eating quality of tuberous roots in sweet potato, the evaluation of the raw eating quality of sweet potato is becoming an important issue.
Ximing Xu, Shiyu Wu, Kuangji Chen, Heyao Zhang, Shuke Zhou, Zunfu Lv, Yuantao Chen, Peng Cui, Zhongqiu Cui, Guoquan Lu   +9 more
doaj   +1 more source

Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type III from Sweet Potato [PDF]

Shipin Kexue
In this study, under identical gelatinization conditions, different pretreatment methods (hydrothermal, microwave, and autoclaving) combined with an ultrasound-assisted enzymatic approach were used to prepare sweet potato resistant starch type III (RS3),
ZHANG Guoyun, CAI Haizhu, QIN Haili, ZHENG Shanshan, HUANG Yuping, ZOU Wentao, PAN Xusi, ZHONG Saiyi
doaj   +1 more source

Detection of Cassava Component in Sweet Potato Noodles by Real-Time Loop-mediated Isothermal Amplification (Real-time LAMP) Method

Molecules, 2019
Sweet potato (Ipomoea batatas) noodles are a traditional Chinese food with a high nutritional value; however, starch adulteration is a big concern. The objective of this study was to develop a reliable method for the rapid detection of cassava (Manihot ...
Deguo Wang, Yongzhen Wang, Kai Zhu, Lijia Shi, Meng Zhang, Jianghan Yu, Yanhong Liu   +6 more
doaj   +1 more source

From Agro‐Industrial Waste to Functional Packaging Using Antimicrobial and Mechanically Reinforced Starch Foams With Melon Seed and Rosemary

Journal of Applied Polymer Science, EarlyView.
Agro‐industrial waste was upcycled into biodegradable starch foams reinforced with melon seed and rosemary flours, yielding sustainable food packaging with enhanced mechanical performance, selective antimicrobial activity, and rapid biodegradation. ABSTRACT The demand for sustainable alternatives to petroleum‐based packaging has promoted starch‐based ...
Ana Carolina Agne Ferreira Zão, Naiara Jacinta Clerici, Flávio Fonseca Veras, Cecília Roratto Köhn, Adriano Brandelli, Juliane Elisa Welke, Patrícia Benelli, Alessandro de Oliveira Rios, Simone Hickmann Flôres   +8 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source