The physical modification of starch to produce resistant starch (RS) is a viable strategy for
the glycemic index (GI) lowering of foods and functionality improvement in starchy food …

Currently, chestnuts attract more attention among consumers due to its rich nutritional
functions, but systematic evaluation on the effect of thermal processing on its nutritional …

The starch digestion processing of whole grain foods is associated with its health benefits in
improving insulin resistance. This study modified the digestibility of whole quinoa flour (WQ) …

Heat treatment of sorghum kernels has the potential to improve their nutritional properties.
The goal of this study was to assess the impact of dry heat treatment at two temperatures …

Agri-industrial by-products are valuable resources that can become ingredients for obtaining
value-added products, thus supporting the circular economy. Spent grain is the primary by …

The effects of heat-moisture treatment (HMT) of wheat grain on the contents of vitamins and
minerals in wheat flour were analyzed to explore the functions of HMT of wheat grain in …

Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The
purpose of this study was to investigate the effects of dry heat treatment at two temperatures …

Исследованы перемещения воды и влияние скорости нагрева и влагосодержания на
реологические и структурные характеристики теста для макаронных изделий с целью …

This study aimed at determining the quality parameters of the wafer formulated with the
addition of grain spent (SG), resulting from the obtainment of whisky. In this sense, wafers …

Abstract Background and Objectives The objective of this work was to evaluate the
processing of black rice grains to obtain flour and to verify the influence of pretreatments on …