Zobrazeno 1 - 10
of 2 104
pro vyhledávání: '"starch digestion"'
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
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:
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
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
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101135- (2024)
Oat rice with great sensory acceptance was developed based on the combination method of milling and defatting (petroleum ether) treatment. In this study, the effect of milling and defatting treatment on the texture and digestion properties of oat ric
Externí odkaz:
https://doaj.org/article/33495c20eba64646ac2a19e81b972fb3
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 2, Pp 82-90 (2023)
Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine. As an emerging functional food ingredient, Chinese chestnuts are rich in a range of bioactive nutrients such as starch, dietary fiber, fat
Externí odkaz:
https://doaj.org/article/cb3b0c865259460cb3f21b81069e4410
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100467- (2023)
Pearl millet is an underutilised cereal. This study investigated the use of undervalued pearl millet grain in the manufacturing of value-added low sugar crackers that are protein-enhanced by the incorporation of Oyster mushroom. Equal amounts of pear
Externí odkaz:
https://doaj.org/article/968d23d5f4e747a19b899215ca35ec92
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 351-358 (2023)
Starch digestion rate and location in the gastrointestinal tract (GIT) are critical for human health. This review aims to present a comprehensive summary on our current understanding of physiological, biochemical, anatomical and geometrical factors o
Externí odkaz:
https://doaj.org/article/808c6973e669420590a426bd36684924