Zobrazeno 1 - 10
of 564
pro vyhledávání: '"Robert G, Gilbert"'
Autor:
Cheng Li, Shuaibo Shao, Xueer Yi, Senbin Cao, Wenwen Yu, Bin Zhang, Hongsheng Liu, Robert G. Gilbert
Publikováno v:
Foods, Vol 13, Iss 4, p 517 (2024)
Chinese steamed bread (CSB), which is widely consumed in East Asia, usually undergoes storage before consumption, but it is unclear how different storage temperatures affect CSB starch retrogradation and digestion properties, which are important for
Externí odkaz:
https://doaj.org/article/bab5a2473135454b835e525d76154f4c
Publikováno v:
Foods, Vol 12, Iss 11, p 2263 (2023)
Starch provides approximately half of humans’ food energy, and its structural features influence human health. The most important structural feature is the chain length distribution (CLD), which affects properties such as the digestibility of starc
Externí odkaz:
https://doaj.org/article/809a83e5616a4832b10d4845d0230e6c
Publikováno v:
Foods, Vol 12, Iss 10, p 2076 (2023)
Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules a
Externí odkaz:
https://doaj.org/article/14a52d93db5c41c5858edf0322d256d4
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Many properties of starch-containing foods are significantly statistically correlated with various structural parameters. The significance of a correlation is judged by the p-value, and this evaluation is based on the assumption of linear relationshi
Externí odkaz:
https://doaj.org/article/4b0d316b9c2142818cf04226964c451c
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 2, Pp 130-135 (2020)
Foods wherein the starch is slowly digested contribute to good health by reducing the tendency to, and for the maintenance of, diabetes, obesity and colo-rectal cancers. While foods with high amylose content have this desirable property, they usually
Externí odkaz:
https://doaj.org/article/df2eb878e97948b5a826b95046327f7e
Competition between Granule Bound Starch Synthase and Starch Branching Enzyme in Starch Biosynthesis
Publikováno v:
Rice, Vol 12, Iss 1, Pp 1-9 (2019)
Abstract Background Starch branching enzymes (SBE) and granule-bound starch synthase (GBSS) are two important enzymes for starch biosynthesis. SBE mainly contributes to the formation of side branches, and GBSS mainly contributes for the synthesis of
Externí odkaz:
https://doaj.org/article/04996ce148774a10be325beabc104fea
Publikováno v:
Foods, Vol 11, Iss 24, p 4012 (2022)
Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder trans
Externí odkaz:
https://doaj.org/article/3644548b3d9a4c388b50866f5eae17eb
Publikováno v:
iScience, Vol 24, Iss 1, Pp 101953- (2021)
Summary: Type 2 diabetes incidence continues to increase rapidly. This disease is characterized by a breakdown in blood glucose homeostasis. The impairment of glycemic control is linked to the structure of glycogen, a highly branched glucose polymer.
Externí odkaz:
https://doaj.org/article/7a979a152587445eb6f625b53cea3900
Publikováno v:
Foods, Vol 11, Iss 10, p 1516 (2022)
Retrogradation of cooked rice happens in two ways: one is by the formation of ordered structures, and the other is through intra- and inter-chain entanglement and inter-chain overlap, which in turn are affected by the amylose chain-length distributio
Externí odkaz:
https://doaj.org/article/ea8f97cde27746269b5532e974f4fadc
Publikováno v:
Foods, Vol 11, Iss 4, p 511 (2022)
Cooked high-amylose rices, such as Australian wild rice (AWR) varieties, have slower digestion rates, which is nutritionally advantageous, but may have inferior eating qualities. Here, a comparison is made between sensory and starch molecular fine st
Externí odkaz:
https://doaj.org/article/d1eadc63e28a4537ac48d816221a06bc