The increase in global demand for healthy food products and initiatives to ensure food
security in developing countries has focused on the cultivation of drought-resistant and …

Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-
temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure …

In this study, quinoa protein isolate (QPI)(0, 4.0, 8.0 and 12.0 g/100 g) incorporated pasta
was characterize concerning nutritional, physical, textural and morphological attributes …

Thai indigenous brown rice flours from Nakhon Si Thammarat, Thailand, namely Khai Mod
Rin (KMRF) and Noui Khuea (NKRF), were assessed for quality aspects in comparison with …

The study was conducted to standardize the parameters of centrifugation method of starch
isolation for sweet potato to yield better quality starch. The effects of solid-to-solvent ratio in …

In general, modified starches provided a desirable feature so that they can be used in the
food industry like food additive products. The awareness of eating healthy has become very …

Corn is the world's most widely used cereal in the production of supplementary foods. This
use involves several processing steps such as fermentation, roasting and dehulling. These …

Properties of flour from blanched tubers of two water yam (Dioscorea alata) cultivars were
compared with those from the non blanched ones. The results showed that the proximate …

Cassava is highly susceptible to post harvest physiological deterioration which makes it
necessary to initiate processing so as to extend the shelf life. In order to improve and …

The industrial use of corn starch competes with food supplies, encouraging the investigation
of native starches as an alternative for its partial replacement. This study aimed to analyze …