Particle size and physical-chemical characteristics of hydrothermally treated cornmeal on resistant starch content.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.018
Abstract: The influence of particle size and chemical composition of three different cornmeals on the resistant starch (RS) content formed during the hydrothermal treatment was studied. The changes in reducing sugars and phenolic acids in different… read more here.
Keywords: resistant starch; particle size; particle; starch content ... See more keywords
Nanocomposite films with silver nanoparticles synthesized in situ: Effect of corn starch content
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105200
Abstract: Abstract The aim of this work was to analyze the effect of native corn starch content (1, 3 and 5% w/v) on the development of nanocomposite films with 143 ppm silver nanoparticles (AgNPs) synthesized in situ.… read more here.
Keywords: corn starch; nanocomposite films; starch content; silver nanoparticles ... See more keywords
Modified specific gravity method for estimation of starch content and dry matter in cassava
Sign Up to like & getrecommendations! Published in 2021 at "Heliyon"
DOI: 10.1016/j.heliyon.2021.e07450
Abstract: An empirical model for the estimation of starch content (SC) and dry matter (DM) in cassava tubers was developed as an alternative method to polarimetry and dry oven. These improved estimation equations were developed based… read more here.
Keywords: estimation; method; content dry; estimation starch ... See more keywords
Resistant starch content of selected Australian foods
Sign Up to like & getrecommendations! Published in 2024 at "Proceedings of the Nutrition Society"
DOI: 10.1017/s0029665124000685
Abstract: A growing body of research has identified interactions between microorganisms and nutrients within the gut, collectively referred to as the ‘gut microbiome’(1). Alongside this, distinct structural characteristics/components of dietary fibre have been recognised to exhibit… read more here.
Keywords: content selected; starch content; resistant starch; australian foods ... See more keywords
Genetic basis of kernel starch content decoded in a maize multi-parent population.
Sign Up to like & getrecommendations! Published in 2021 at "Plant biotechnology journal"
DOI: 10.1111/pbi.13645
Abstract: Starch is the most abundant storage carbohydrate in maize kernels and provides calories for humans and other animals as well as raw materials for various industrial applications. Decoding of the genetic basis of natural variation… read more here.
Keywords: genetic basis; kernel starch; starch; starch content ... See more keywords
Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes
Sign Up to like & getrecommendations! Published in 2024 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2023-0308
Abstract: Abstract In this study, chestnuts were processed into flour, and the obtained chestnut flour (CF) was passed through a sieve with an aperture size of 212 µm. Then the physicochemical properties, digestible and resistant starch contents… read more here.
Keywords: chestnut flour; content; starch content; resistant starch ... See more keywords
Genetic dissection of QTLs for starch content in four maize DH populations
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2022.950664
Abstract: Starch is the principal carbohydrate source in maize kernels. Understanding the genetic basis of starch content (SC) benefits greatly in improving maize yield and optimizing end-use quality. Here, four double haploid (DH) populations were generated… read more here.
Keywords: qtls; starch; starch content; genetic dissection ... See more keywords
Predicting starch content in cassava fresh roots using near-infrared spectroscopy
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2022.990250
Abstract: The cassava starch market is promising in sub-Saharan Africa and increasing rapidly due to the numerous uses of starch in food industries. More accurate, high-throughput, and cost-effective phenotyping approaches could hasten the development of cassava… read more here.
Keywords: spectroscopy; near infrared; starch content; performance ... See more keywords
Research Progress on Techniques for Quantitative Detection of Starch in Food in the Past Five Years
Sign Up to like & getrecommendations! Published in 2025 at "Agriculture"
DOI: 10.3390/agriculture15121250
Abstract: Starch is a natural polymer. It is also an important food nutrient. Studies related to starch content testing can provide basic data for starch intake assessments and correlation studies. Meanwhile, data on the starch content… read more here.
Keywords: detection; food past; food; starch content ... See more keywords
Distribution of Starch in Trunkwood of Catalpa bungei ‘Jinsi’: A Revelation on the Metabolic Process of Energy Storage Substances
Sign Up to like & getrecommendations! Published in 2025 at "Forests"
DOI: 10.3390/f16020242
Abstract: Starch is stored in thin-walled tissue of wood for several years or even decades. Starch reserves vary by anatomical structure, growth ring, and tree species. The spatial distribution pattern of starch in Catalpa bungei ‘Jinsi’… read more here.
Keywords: bungei jinsi; starch content; starch; distribution ... See more keywords
Analysis and Research on Starch Content and Its Processing, Structure and Quality of 12 Adzuki Bean Varieties
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213381
Abstract: Investigating starch properties of different adzuki beans provides an important theoretical basis for its application. A comparative study was conducted to evaluate the starch content, processing, digestion, and structural quality of 12 adzuki bean varieties.… read more here.
Keywords: bean varieties; adzuki bean; class; starch ... See more keywords