Starch is a major contributor to the carbohydrate portion of our diet. When it is present with
water, it undergoes several transformations during heating and/or cooling making it an …

In this contribution, a selective overview of low field, time-domain NMR (TD-NMR)
applications in the agriculture and agrifood sectors is presented. The first applications of …

In order to popularize the application of high hydrostatic pressure (HHP) in staple food, the
different impact of HHP (from 300 to 600 MPa) and heat treatment (from 60 to 75° C) on corn …

Nuclear magnetic resonance (NMR) is a rapid, accurate and non-invasive technology and
widely used to detect the quality of food, particularly to fruits and vegetables, meat and …

Most of the health hazards in fried foods are related to unqualified frying oil and excessive
oil content. In this study, the feasibility of using low-field nuclear magnetic resonance …

The objective was to investigate the effect of synergistic enzymatic treatment on the
properties and digestibility of a novel C-type lotus seed porous starch (LPS). Scanning …

Our study investigated the impacts of starch botanical origin (tapioca versus wheat starch)
and gluten addition on the water distribution and hydrothermal changes of starch in model …

To explore a biomass material for significantly improving mechanical strength and water
resistance of corn starch straws, lotus root powder, wheat flour and bamboo powder were …

Background A deeper understanding of multiscale structures of starch and starch-containing
systems subjected to internal and external changes is required due to the rising demands to …

Non-destructive analysis of water dynamics during drying is of importance for quality control
of food products. In this study, different water dynamics and migration in Fuji apple slices …