Results 91 to 100 of about 733,330 (346)
Characterisation of starches isolated from Arracacha xanthorriza, Canna edulis and Oxalis tuberosa and extracted from potato leaf [PDF]
, 2004 Starches from Arracacha xanthorriza, Canna edulis and Oxalis tuberosa grown in the Andean region were characterised. All three starches revealed a B-type X-ray diffraction pattern.
Santacruz, Stalin
core
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan +2 more
wiley +1 more source
Food Science & Nutrition, 2019 Ultrasound has been rapidly applied successfully in diverse food technological aspects including improvement of functional properties of food ingredients such as starch.
M. Jamalabadi +3 more
semanticscholar +1 more source
Extraction of amaranth starch from an aqueous medium using microfiltration
, 2011 Amaranth starch granules are very small, which makes them suitable for a range of specialty applications. This starch is difficult to extract by wet milling due to the strong association between the starch and protein, the high protein content of the ...
Middlewood, Paul Gregory
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Modification and characterisation by ESCA, of starch and related polymers [PDF]
, 1989 Starch was isolated from soft wheat cultivar (Galahad), by wet fractionation. Electron Spectroscopy for Chemical Analysis (ESCA) was used to examine the surface composition of native and chlorine treated starches, before and after secondary treatments ...
Watkinson, Sonia
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Food Biomacromolecules, EarlyView.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 +3 more
wiley +1 more source
Effect of Wheat Starch Hydration on Noodle Quality under Different Storage Periods
Shipin gongye ke-jiTo investigate how the hydration ability of wheat starch that under different storage period (0, 1, 2, 3 years) affected the quality attributes of noodles.
Hongwei WANG +8 more
doaj +1 more source
Effect of fibers and whole grain content on quality attributes of extruded cereals
, 2011 Incorporation of fiber in cereals may lead to quality issues, thus decreasing consumer acceptance. This is partially due to deterioration of the microstructure, one of the primary quality attributes of cereals.
Correa Hernando, Eva Cristina +11 more
core +1 more source
Development and characterization of a nutritionally rich traditional fermented product aktori
Food Biomacromolecules, EarlyView.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