Zobrazeno 1 - 10
of 2 130
pro vyhledávání: '"Starch digestion"'
Autor:
Chengjing Liao, Fangbo Cao, Min Huang, Jiana Chen, Yuanzhu Yang, Chenjian Fu, Xinhui Zhao, Weiqin Wang, Huabin Zheng
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101948- (2024)
This study aimed to clarify the starch digestion characteristics and related physicochemical properties of the newly developed low-GI rice variety, Ditangliangyou 335 (D335), in comparison with two widely grown rice varieties, Xiangzaoxian 45 (X45) a
Externí odkaz:
https://doaj.org/article/3639d164fee247f2ac30bc390e194b86
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100501- (2024)
The effects of different contents of mung bean on microstructure, cooking property, hypoglycemic activity and in vitro starch digestion of extruded buckwheat noodles were studied. The results demonstrated that as the increase of mung bean content, th
Externí odkaz:
https://doaj.org/article/7d92400a53e7486e8a37a36328f9c1dc
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100758- (2024)
The starch digestion properties of cooked rice are associated with the chemical compositions of the rice grain. However, limited information is available on the chemical composition governing starch digestion properties in high-amylose rice. To overc
Externí odkaz:
https://doaj.org/article/bc71f929bebd41429f3353c8e7ca0ebf
Autor:
Marianna Tagliasco, Fatma Boukid, Stefano Renzetti, Alessandra Marti, Elena Bancalari, Elena Vittadini, Nicoletta Pellegrini
Publikováno v:
Journal of Functional Foods, Vol 122, Iss , Pp 106464- (2024)
Reducing starch digestibility in bread while maintaining its quality has been a trending topic in recent decades. This study explores the effects of different fermentation methods—Direct Method (DM), Poolish (PO), and Sourdough (SD)—combined with
Externí odkaz:
https://doaj.org/article/3fe8275dc24a42ebb48626b73f0adc98
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 3, Pp 75-83 (2024)
In order to understand the quality of local sorghum in Chongqing and provide theoretical and applied guidance for the development of local sorghum industry, 12 main sorghum varieties in Chongqing were collected in the experiment. The physical and che
Externí odkaz:
https://doaj.org/article/b4afc5babb3844938b1a5f8fbe2bf3e3
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 62-69 (2024)
In order to realize the comprehensive utilization of asparagus and its by-products, asparagus was dried to prepare asparagus powder and used for the preparation of noodles. The effects of asparagus powder addition (0~10%) on solvent retention capacit
Externí odkaz:
https://doaj.org/article/ed1bad063297451db139d802024fee52
Autor:
Xue Gu, Peng Wang, Juyuan Huang, Shuangqin Chen, Dandan Li, Shihuang Pu, Juan Li, Jiancheng Wen
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Research on the physicochemical properties of rice-derived endo-sperm high resistant starch (RS) with low amylose content (AC) is limited. In this study, we evaluated the physicochemical characteristics of such a starch variety and revealed that the
Externí odkaz:
https://doaj.org/article/f03d8eaee4d046e193a4fe18fd7eebcc
Autor:
Yiqing Zhu, Xuecong Wang, Xinyu Zhang, Yan Du, Feng Liang, Fan Zhang, Chongyi Wu, Qingyu Zhao, Qun Shen
Publikováno v:
Foods, Vol 13, Iss 19, p 3105 (2024)
This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour com
Externí odkaz:
https://doaj.org/article/5c1b3c0f4c0e42408f8dcd9b8afdb76c
Publikováno v:
Foods, Vol 13, Iss 17, p 2809 (2024)
The digestive properties of starch are crucial in determining postprandial glycaemic excursions. Genistein, an active phytoestrogen, has the potential to influence starch digestion rates. We investigated the way genistein affected the digestive prope
Externí odkaz:
https://doaj.org/article/01bccab5a1054cbeb6f6d8ee788458d8
Autor:
Mariasole Cervini, Chiara Lobuono, Federica Volpe, Francesco Matteo Curatolo, Francesca Scazzina, Margherita Dall’Asta, Gianluca Giuberti
Publikováno v:
Foods, Vol 13, Iss 15, p 2315 (2024)
The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75
Externí odkaz:
https://doaj.org/article/a4e8fb08d8954d528d1468fa3afe8ccb