Results 81 to 90 of about 8,772 (159)

Effect of three natural antioxidants on the structure and physicochemical properties of sweet potato starch noodles. [PDF]

Front Nutr, 2022
Guo W, Fan L, Wang Y, Li G, Gao X, Chen Z, Huang J.   +6 more
europepmc   +1 more source

A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Plant proteins in dairy alternatives. ABSTRACT The increasing global demand for sustainable and health‐promoting foods has positioned plant‐based proteins as key components in the development of dairy alternatives. This review critically examines plant protein sources: legumes, cereals, pseudocereals, oilseeds, and nuts not merely by composition, but ...
Boutheina Ben Akacha, Monika Michalak, Miroslava Kačániová, Maciej Ireneusz Kluz, Wirginia Kukula‐Koch, Wojciech Koch, Ramona Suharoschi, Rania Ben Saad, Stefania Garzoli, Anis Ben Hsouna   +9 more
wiley   +1 more source

Morphological and thermo-mechanical characterization of sweet potato starch based nanocomposites reinforced with barley starch nanoparticles. [PDF]

J Food Sci Technol, 2022
Kumari S, Yadav BS, Yadav R.
europepmc   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Research progress on technology for feeding utilization of sweet potato residue

Siliao yanjiu
Sweet potatoes are the main food crop in China. During the starch processing, a large amount of sweet potato residue is produced. The arbitrary disposition or sketchy manipulation of sweet potato residue will lead to considerable waste of resources ...
BI Chongpeng, SU Yang, LÜ Yinfeng, FENG Xingjun   +3 more
doaj  

Effect of Sweet Potato Starch on Rheological Properties and Emulsion Stability of Salad Dressings

Polysaccharides
Due to its gelling and thickening properties, sweet potato starch (Ipomoea batatas L.) could be a promising ingredient to improve characteristics such as the viscosity and consistency of foods like dressings.
Cynthia Torres-Álvarez, Karla G. García-Alanís, Carlos A. Amaya-Guerra, Ethel D. Cabello-Ruiz, Abelardo Chávez-Montes, Sandra L. Castillo-Hernández, Minerva Bautista-Villarreal   +6 more
doaj   +1 more source

Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch. [PDF]

Foods, 2022
Bodjrenou DM, Li X, Chen W, Zhang Y, Zheng B, Zeng H.   +5 more
europepmc   +1 more source

Molecular Mechanisms of Food Bioactive Constituents in the Management of Obesity and Hypertension: A Critical Review

Phytochemicals in Food and Medicine, Volume 1, Issue 3, September 2026.
Obesity and hypertension co‐exist and share molecular mechanisms in terms of dietary therapy, modulated by food bioactive constituents. ABSTRACT Obesity and hypertension are among the most pressing global public health challenges. They frequently co‐exist, with obesity‐related hypertension accounting for an estimated 75% of the hypertension burden ...
Samuel Oluwasegun Maccarthy, Emmanuel Anyachukwu Irondi, Abdulazeez Olamilekan Elemosho, Emmanuel Oladipo Ajani   +3 more
wiley   +1 more source

Chemical and sensory characteristics of sweet potato crackers containing various starch types

Agrointek
White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory ...
Nur Aini, Syifaul Husna, Indarto Indarto, Elok Waziiroh, Banun Diyah Probowati, Retno Setyawati, Hadana Sabila Arsyistawa, Annisa Fitriati   +7 more
doaj   +1 more source

Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan. [PDF]

Molecules, 2022
Zhang Q, Huang L, Li H, Zhao D, Cao J, Song Y, Liu X.   +6 more
europepmc   +1 more source