Results 61 to 70 of about 733,330 (346)

Study on physicochemical properties of purple waxy wheat starch

International Journal of Food Properties, 2021
Morphological features and physicochemical properties of purple waxy wheat 168 (PWW168) starch were compared with those of normal wheat and maize starches. The morphologies of PWW168 were found to be similar for normal wheat starch.
Xiangyu Bai, Shuangpan Yang, Li Zeng, Wei Han, Xu Ran   +4 more
doaj   +1 more source

The endosperm-specific transcription factor TaNAC019 regulates glutenin and starch accumulation and its elite allele improves wheat grain quality.

The Plant Cell, 2021
In wheat (Triticum aestivum L.), breeding efforts have focused intensively on improving grain yield and quality. For quality, the content and composition of seed storage proteins (SSPs) determine the elasticity of wheat dough and flour processing quality.
Yujiao Gao, Kexin An, Weiwei Guo, Yongming Chen, Ruijie Zhang, Xue Zhang, Siyuan Chang, V. Rossi, Fangming Jin, Xinyou Cao, Mingming Xin, Huiru Peng, Zhaorong Hu, Weilong Guo, Jinkun Du, Z. Ni, Qixin Sun, Yingyin Yao   +17 more
semanticscholar   +1 more source

Advances in Chitosan Nanoparticles: A Comprehensive Review of Properties, Synthesis, Characterization, Multidisciplinary Applications, and Future Perspectives

Journal of Applied Polymer Science, EarlyView.
This review highlights the synthesis of chitosan nanoparticles from natural sources, the thorough characterization of them, and use of microscopic and spectroscopic methods. It emphasizes that it has some indispensable properties such as being non‐toxic, antimicrobial, and capable of controlled drug release.
Mariam Sohail Mansoor, Nayab Raza, Furqana Bibi, Madiha Mumtaz, Asif Abbas, Farasat Haider, Basit Ali   +6 more
wiley   +1 more source

Enhancing Meat Quality Through Dietary Fiber: Insights Into the Gut Microbiota‐Derived Short‐Chain Fatty Acids‐Muscle Axis

Animal Research and One Health, EarlyView.
Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar, Muhammad Arslan Asif, Layla Al‐Mitib, Nabeela Ashiq, Haojie Wang, Yalei Cui, Boshuai Liu, Shucheng Huang, Yinghua Shi   +8 more
wiley   +1 more source

Effect of Addition of Starches from Different Botanical Sources on the Quality of Wet Noodles [PDF]

Shipin Kexue
Starch is the major dietary source of carbohydrates. Starches from different botanical sources significantly differ in physicochemical and functional properties, which have different effects on the quality of wheat noodles. In this study, wheat flour was
XUAN Haohao, WANG Yuhui, ZHENG Xueling, SHANG Jiaying, LI Limin, LIU Chong
doaj   +1 more source

Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient‐boosted decision trees ...
Colten N. Nickerson, Sarah Hogarth, Andrea K. Stone, Gene C. Arganosa, Pankaj Bhowmik, Tom D. Warkentin, Jordan Ubbens, Michael T. Nickerson   +7 more
wiley   +1 more source

Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour [PDF]

, 2012
The aim of this study was to study the modification of gadung (Dioscorea hispida Dennst) flour using ginger oil as cross-linking agent following dispersion method to meet the standard physicochemical properties of wheat flour.
Retnowati, Diah Susetyo, Budiyati, Catarina Sri, Kumoro, Andri Cahyo   +2 more
core  

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage, Jinhee Park, Byung‐Kee Baik, Laura E. Lindsey   +3 more
wiley   +1 more source

Bioethanol Production from A-Starch Milk and B-Starch Milk as Intermediates of Industrial Wet-Milling Wheat Processing

Fermentation
The present work highlights the advances of integrated starch and bioethanol production as an attractive industrial solution for complex wheat exploitation to value-added products focusing on increased profitability. Bioethanol is conventionally produced
Aleksandra Katanski, Vesna Vučurović, Damjan Vučurović, Bojana Bajić, Žana Šaranović, Zita Šereš, Siniša Dodić   +6 more
doaj   +1 more source