Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 6 of 6 for “"In vitro starch digestibility"”.
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Oil distribution, microstructure and in vitro starch digestibility of bran-enriched magwinya
Magwinya, a cereal fried dough, is a popular traditional snack widely consumed across various ethnic groups in Sub-Saharan Africa, but little is known about its production and consumption in a scholarly context. Furthermore, its oil distribution, starch digestion and microstructure have not been …
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In vitro starch digestibility and ex-vivo glucose response studies of Vietnamese starchy foods using Caco-2 cells and 14C radioisotope
A systematic scientific investigation of starch digestibility and glucose response of the most commonly consumed Vietnamese rice varieties, rice and wheat products have not been studied yet. Starchy staples were investigated for their physicochemical properties, in vitro starch digestibility and …
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Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads
… texture, structure, nutritional value, staling rate and shelf life of wheat and gluten-free breads. These quality improvements are associated with the formation of organic acids, exopolysaccharides (EPS), aroma or antifungal compounds. Initially, the suitability of two lactic acid bacteria …
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Development and optimisation of food products low in FODMAPs: an investigation of dietary fibres in low FODMAP products and the reduction of FODMAPs via bio-technological processes
Cereal-based products – a stable food source in the western world- are high in fructans and α-galactooligosaccharides (GOS). These carbohydrates belong to the group of fermentable oligo-, di-, monosaccharides and polyol (FODMAP), which were shown to trigger symptoms of irritable bowel syndrome. A …
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The investigation of technological, nutritional and sensorial characteristics of wheat bread, influenced by different strains of Saccharomyces cerevisiae
Yeast induced fermentation of dough is an important process in bread making and one of the oldest biochemical processes in the world. Surprisingly, our knowledge about the dough fermentation step in correlation to product quality parameters is scarce. A literature review revealed that yeast …
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Tannin – starch interplay: Investigating the impact of grape tannins on the properties of various starches : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
Starch is a vital macronutrient found in different concentrations across various foods. The structure and physicochemical properties of starch can vary from one source to other, directly or indirectly influencing how it interacts with other bio-macromolecules in the food systems. Interaction of …