Results 71 to 80 of about 8,772 (159)

Effects of superfine grinding sweet potato leaf powders on physicochemical and structure properties of sweet potato starch noodles. [PDF]

Food Sci Nutr, 2023
Li G, Gao X, Wang Y, He S, Guo W, Huang J.   +5 more
europepmc   +1 more source

From Temperature Fluctuations to Precise Control: Biochemical Techniques Integrated Digital‐Intelligent Technology for Vegetable Preservation

Future Postharvest and Food, Volume 3, Issue 3, Page 296-319, September 2026.
The physiological effects and molecular responses of postharvest vegetables to temperature fluctuations, and multi‐technology integration strategies for maintaining postharvest vegetable quality. ABSTRACT Vegetables are indispensable agricultural products in the human diet. With the continuous growth of vegetable production and consumption, postharvest
Shuaishuai Dai, Kuo Chen, Xing Xing, Liqun Ma, Hongliang Zhu   +4 more
wiley   +1 more source

Optimisation of heat-moisture treatment conditions for producing high amounts of resistant starches from purple sweet potato and yam starches using response surface methodology

Vietnam Journal of Science, Technology and Engineering, 2018
Heat-moisture treatment, a physical modification method of starch, causes changes in the internal structure of starch and thereby produces resistant starch (RS).
Van Hung Pham, Kim Khanh Nguyen, Thi Lan Phi Nguyen   +2 more
doaj   +1 more source

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles. [PDF]

Foods, 2022
Hu W, Zhang W, Zhang Z, Shen S, Lu G, Wu W.   +5 more
europepmc   +1 more source

Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Oleaster peel and flesh flour have been found to be potential ingredients for puddings. Oleaster flour enrichment led to an improvement in pudding properties, adding value to the final product. ABSTRACT This study aimed to characterize the physicochemical, textural, microbiological, bioactive, and sensory properties of milk‐based puddings enriched with
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli   +2 more
wiley   +1 more source

Characterization and Comparison of Dietary Taste Patterns in Five Countries With Differing Obesity Prevalence

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This work investigated dietary taste patterns in five countries with differing rates of obesity prevalence: France (10% of the population), the Netherlands (15%), the United Kingdom (27%), Australia (32%), and the United States (44%). Methods were trialed first, then countries were compared.
Claudia S. Tang, Gilly A. Hendrie, David N. Cox, Monica Mars, Kees de Graaf, Katherine M. Appleton   +5 more
wiley   +1 more source

Impact of Inoculation Strategy on Dendrobium nobile Lindl. Rice Wine Quality Through the Use of Saccharomyces cerevisiae FBKL2.8022 and Wickerhamomyces anomalus FBKL2.8023

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This graphical abstract compares four fermentation strategies for D. nobile rice wine: simultaneous inoculation without D. nobile (SW), simultaneous inoculation with D. nobile (DnSW), sequential inoculation without D. nobile (WS), and sequential inoculation with D. nobile (DnWS). Simultaneous inoculation (SW/DnSW) enhanced volatile compound content (up
Hongling Gan, Guichun Huang, Lin Zhang, Lanyan Cen, Yifeng Dai, Shuyi Qiu, Xiaodan Wang, Chaoyang Wei   +7 more
wiley   +1 more source

Comparative Analysis of Nutrients, Phytochemicals, and Minerals in Colored Sweet Potato (Ipomoea batatas L.) Roots

Foods
Sweet potato (Ipomoea batatas (L.) is regarded among the most crucial crops globally because it is abundant in essential nutrients vital for human health.
Shan Zhao, Lingli Zhong, Xi Li, Lin Qin, Ya Zhou, Xinyu Lei, Xingguo Zheng, Keting Jin, Zhigang Pu, Xue Hou, Jun Song, Tao Lang, Cong Zhang, Junyan Feng   +13 more
doaj   +1 more source

Formation of sweet potato starch nanoparticles by ultrasonic-assisted nanoprecipitation: Effect of cold plasma treatment. [PDF]

Front Bioeng Biotechnol, 2022
Wang J, Yu YD, Zhang ZG, Wu WC, Sun PL, Cai M, Yang K.   +6 more
europepmc   +1 more source

From Deep‐Fat Frying to G‐Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This review provides a comparative analysis of oil absorption across conventional and emerging frying technologies, including hot‐air, microwave, G‐frying, pressure, vacuum, and infrared frying. It examines the migration of surface oil, structural oil, and penetrated surface oil during frying and cooling, highlighting technology‐specific absorption ...
Arash Ghaitaranpour, Mohsen Esmaiili, Zoleykha Fahimi vajargahi, Michael O. Ngadi   +3 more
wiley   +1 more source