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Browsing Research Articles (Food Science) by Subject "Digestibility"
Now showing items 1-5 of 5
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(Elsevier, 2011-07)To improve sorghum grain protein nutritional quality, improved sorghum lines were transformed to suppress the synthesis of different kafirin sub-classes, or backcrossed into transgenic lines with improved protein quality. ...
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(American Association of Cereal Chemists, 2017-07)The high cost of kafirin and zein restricts their use for bioplastic and food applications. Effective, simple, and rapid kafirin/zein isolation processes are required. Here a percolation-type aqueous ethanol solvent ...
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(Wiley, 2022-07)This paper reviews the various technologies employed to lower the glycemic index of foods and provides a future outlook for starchy foods. The glycemic index of foods can be reduced by increasing resistant starch or slowly ...
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(Wiley, 2018-02)BACKGROUND : The challenges of malnutrition and urbanization in Africa demand the development of acceptable, affordable, nutritious complementary-type foods. Biscuits (i.e. cookies; a popular snack) from whole grain staples ...
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(Elsevier, 2021-06)This study investigated the effects of using infrared heat-moisture treatment (IRHMT) on the properties of maize starch paste complexed with stearic acid (SA). Scanning electron micrographs showed that starch granules ...
Now showing items 1-5 of 5