Zobrazeno 1 - 10
of 926
pro vyhledávání: '"Digestible starch"'
Publikováno v:
Electronic Journal of Plant Breeding, Vol 15, Iss 3, Pp 700-707 (2024)
Rice serves as a crucial staple food, supplying energy and nutrients to roughly half the global population. Consumers prefer to take mostly the white rice, but pigmented rice is enriched with anthocyanin and has potential health benefits. The study o
Externí odkaz:
https://doaj.org/article/660648ab71194f9f8960bb34a8f1bd3e
Autor:
Hadis Rostamabadi, Ilkem Demirkesen, Behic Mert, Sreejani Barua, Rosana Colussi, Sabrina Feksa Frasson, Yong Wang, Seid Reza Falsafi
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1410-1444 (2024)
Abstract The ever‐increasing ranges of starch applications have been restricted by some of its inherent adverse characteristics like retrogradability, gel opacity, low resistibility to variations of pH, and elevated shear/temperatures. Starch modif
Externí odkaz:
https://doaj.org/article/62dbefb8f8004362887c461981263d63
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101770- (2024)
Chestnuts, despite their nutritional value, pose challenges in starch processing, digestion, and absorption. This study employed various color-fixing formulations and processing methods to simulate the in vitro digestion of both untreated and enzymat
Externí odkaz:
https://doaj.org/article/6826cf5df36d479caf9008067b5ed3e1
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 77-83 (2024)
In order to meet consumers’ demand for low sugar baked goods with slow digestion properties, corn starch-ovalbumin complex (CSOVA) was used to replaced 0%, 25%, 50%, 75% and 100% (w/w) of wheat flour and zero calorie sugar was added instead of trad
Externí odkaz:
https://doaj.org/article/1bfeb136baf54424bb293be0115ab786
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100595- (2024)
Sweet potato is a rich source of resistant starch, fibre, vitamins and minerals, which is associated with healthy benefits. In this study, the effects of high hydrostatic pressure (HHP) treatment at 200–600 MPa on the digestibility of sweet potato
Externí odkaz:
https://doaj.org/article/0b2a5071a6bb4b57b6bb4cdf199345f3
Publikováno v:
Shipin yu jixie, Vol 39, Iss 10, Pp 217-222 (2023)
Objective: This study aimed to explore a kind of food with low glycemic index (GI) and SDS serial products. Methods: Using highland barley powder as raw material. The optimal enzymolysis conditions were determined by single factor test and response s
Externí odkaz:
https://doaj.org/article/df7092346ba84213a46528ac9efea3d7
Autor:
Babatunde Olawoye, Oladapo Fisoye Fagbohun, Oyekemi Popoola-Akinola, Deborah Bolutife Adetola, Saka Olasunkanmi Gbadamosi, Charles Taiwo Akanbi
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100342- (2023)
Gluten-free cookies were formulated from cardaba banana flour by substituting it with different levels of native and succinic-modified cardaba starch. The cookies were characterized by their nutritional compositions, physical properties, starch fract
Externí odkaz:
https://doaj.org/article/56436a1797d24310b445a0fbf4d6b14e
Akademický článek
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Publikováno v:
AMB Express, Vol 13, Iss 1, Pp 1-14 (2023)
Abstract Slowly digestible starch (SDS) has attracted increasing attention for its function of preventing metabolic diseases. Based on transglycosylation, starch branching enzymes (1,4-α-glucan branching enzymes, GBEs, EC 2.4.1.18) can be used to re
Externí odkaz:
https://doaj.org/article/2d324b511f294e84a83f9a0de3b18014
Autor:
Hoang Minh Vo, Nhi Thi Yen Duong
Publikováno v:
Tra Vinh University Journal of Science, Vol 12, Iss 49, Pp 56-65 (2022)
This study was conducted to modify yam starch to create slowly digestible starch (SDS) by the acid method to create the highest SDS starch on the basis of evaluating the effect of citric acid concentration (15 – 45%), temperature (37.5 – 52.5oC)
Externí odkaz:
https://doaj.org/article/6952fd49258f4aa1afd1918a8d5929d5