Results 61 to 70 of about 8,772 (159)

Structure–Function–Stability Relationships of Polyphenol‐Based Food Preservation Systems Across Major Polyphenol Classes

Food Frontiers, Volume 7, Issue 5, September 2026.
Polyphenol stabilization and integration enable active food packaging with antioxidant, antimicrobial, freshness indicating, and controlled‐release functions under real storage conditions. ABSTRACT Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant ...
Simin Wang, Yan Liu, Yangkun Xing, Minxuan Fan, Jianfeng Wang, Li Fan, Bo Xia   +6 more
wiley   +1 more source

KARAKTERISTIK FISIKO-KIMIA TEPUNG UBI JALAR (Ipomoea batatas) VARIETAS SUKUH DENGAN VARIASI PROSES PENEPUNGAN [Physico-Chemical Characteristics of Sukuh Variety Sweet Potatoes (Ipomea batatas) Flours Made with Various Methods]

Jurnal Teknologi dan Industri Pangan, 2009
Sweet potato has considerable potencies to support food diversification program based on flour and starch product. Various processing  methods  in the flour processing show great effect on alteration of the physicochemical properties of sweet potato ...
Elvira Syamsir, Trifena Honestin
doaj   +2 more sources

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, Volume 3, Issue 3, Page 435-443, September 2026.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

Sensory qualities and digestibility of traditional Chinese dried sweet potato prepared with different cultivars and the relationship with starch characteristics

Applied Food Research
This study investigated the sensory qualities and digestibility of traditional Chinese dried sweet potatoes (Gān Shŭ Gān) and identified the impact factors.
Buyu Liu, Zhiguo Zhang, Weiwei Hu, Chengcheng Zhang, Yan Cao, Jing Cai, Weicheng Wu   +6 more
doaj   +1 more source

Sweet potato and potato residual flours as potential nutritional and healthy food material

Journal of Integrative Agriculture, 2017
In this study, the proximate composition, mineral content and amino acid composition of starch processing residues from 10 cultivars of sweet potato and 10 cultivars of potato were determined, and the nutritional and health-related values of these ...
Dong JU, Tai-hua MU, Hong-nan SUN
doaj   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, Volume 3, Issue 3, Page 532-543, September 2026.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Effect of the addition of mung bean, corn, and sweet potato starch on the properties of konjac gel. [PDF]

J Food Sci Technol, 2023
Li L, Zhang L, Han Y, Wen L, Shao S, Zong X.   +5 more
europepmc   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Effects of Different Temperatures on the Physiological Characteristics of Sweet Potato (Ipomoea batatas L. Lam) Storage Roots and Growth of Seedlings During the Sprouting and Seedling Period

Plants
Seedling cultivation is the foremost part of sweet potato (Ipomoea batatas L. Lam) production. It is of great significance to reveal the effects of different temperatures on the nutrients of sweet potato storage roots and their relationship with the ...
Guangyan Sun, Yi Gou, Linxi Zhang, Mingjun Tang, Yucui Li, Yiming Song, Shuwen Deng, Kang Du, Changwen Lv, Daobin Tang, Jichun Wang   +10 more
doaj   +1 more source

A soluble starch synthase I gene, IbSSI, alters the content, composition, granule size and structure of starch in transgenic sweet potato

Scientific Reports, 2017
Soluble starch synthase I (SSI) is a key enzyme in the biosynthesis of plant amylopectin. In this study, the gene named IbSSI, was cloned from sweet potato, an important starch crop. A high expression level of IbSSI was detected in the leaves and storage
Yannan Wang, Yan Li, Huan Zhang, Hong Zhai, Qingchang Liu, Shaozhen He   +5 more
doaj   +1 more source