20,679 results in Academic literature

2022Academic literature115 citations5 claims extracted Open Access

Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

Xiaoyue Huang, Hongsheng Liu, Yue Ma +2

Foods

Food composition and properties

Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional...

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2022Academic literature115 citations3 claims extracted

Research Library

Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)

Changing Dietary Habits: The Impact of Urbanization and Rising Socio-Economic Status in Families from Burkina Faso in Sub-Saharan Africa

Childhood mortality during and after acute illness in Africa and south Asia: a prospective cohort study

Exploring the Roles of Dietary Herbal Essential Oils in Aquaculture: A Review

Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance

Application of Enzyme-Assisted Extraction for the Recovery of Natural Bioactive Compounds for Nutraceutical and Pharmaceutical Applications

Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu

Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry

Lactoferrin: A Glycoprotein Involved in Immunomodulation, Anticancer, and Antimicrobial Processes

Process intensification and kinetic studies of ultrasound-assisted extraction of flavonoids from peanut shells

Foodborne Pathogenic Vibrios: Antimicrobial Resistance

Killing of Gram-negative and Gram-positive bacteria by a bifunctional cell wall-targeting T6SS effector

Interannual dynamics, diversity and evolution of the virome in <i>Sclerotinia sclerotiorum</i> from a single crop field

Comparative FT-IR Prospecting for Cellulose in Stems of Some Fiber Plants: Flax, Velvet Leaf, Hemp and Jute

Plant Protein Amyloid Fibrils for Multifunctional Sustainable Materials

Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases

Determination of Antioxidant, Anti-Alzheimer, Antidiabetic, Antiglaucoma and Antimicrobial Effects of Zivzik Pomegranate (Punica granatum)—A Chemical Profiling by LC-MS/MS

Climate warming and increasing Vibrio vulnificus infections in North America

Regulation of VKORC1L1 is critical for p53-mediated tumor suppression through vitamin K metabolism

Antioxidants of Fruit Extracts as Antimicrobial Agents against Pathogenic Bacteria

Trace elements and the thyroid

Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch

Nonthermal physical modification of starch: An overview of recent research into structure and property alterations

Barley: a potential cereal for producing healthy and functional foods

Selenium nanoparticles: Enhanced nutrition and beyond

Occurrence, detection, and dissipation of pesticide residue in plant-derived foodstuff: A state-of-the-art review

Sustainable Use of Apple Pomace (AP) in Different Industrial Sectors

“Food waste-wastewater-energy/resource” nexus: Integrating food waste management with wastewater treatment towards urban sustainability

Recent Advances in Camel Milk Processing

Sensory analysis. Methodology. Triangle test

What Is Commensality? A Critical Discussion of an Expanding Research Field

Cactus (Opuntia and Nopalea) nutritive value: A review

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Nutrition in the Actual COVID-19 Pandemic. A Narrative Review

Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

A systematic review and dose-response meta-analysis of exposure to environmental selenium and the risk of type 2 diabetes in nonexperimental studies

Metal Binding Proteins

Interactions between soluble soybean polysaccharide and starch during the gelatinization and retrogradation: Effects of selected starch varieties

Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility

The interplay between food market access and farm household dietary diversity in low and middle income countries: A systematic review of literature

Mesenchymal stem cell-secreted prostaglandin E2 ameliorates acute liver failure via attenuation of cell death and regulation of macrophage polarization

Human milk oligosaccharides and infant gut microbiota: Molecular structures, utilization strategies and immune function

Nuts: Natural Pleiotropic Nutraceuticals

Chitosan-selenium nanoparticles (Cs–Se NPs) modulate the photosynthesis parameters, antioxidant enzymes activities and essential oils in Dracocephalum moldavica L. under cadmium toxicity stress

The influences of acetylation, hydroxypropylation, enzymatic hydrolysis and crosslinking on improved adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre

Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review

The monitoring of pesticides in water matrices and the analytical criticalities: A review

Factors affecting the stability of anthocyanins and strategies for improving their stability: A review