Results 101 to 110 of about 48,930 (267)

A doubled haploid rye linkage map with a QTL affecting α-amylase activity

Journal of Applied Genetics, 2011
A rye doubled haploid (DH) mapping population (Amilo × Voima) segregating for pre-harvest sprouting (PHS) was generated through anther culture of F(1) plants. A linkage map was constructed using DHs, to our knowledge, for the first time in rye. The map was composed of 289 loci: amplified fragment length polymorphism (AFLP), microsatellite, random ...
Tenhola-Roininen, Teija, Kalendar, Ruslan, Schulman, Alan H., Tanhuanpää, Pirjo   +3 more
openaire   +3 more sources

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review

Food Biomacromolecules, EarlyView.
Abstract The rising demand for plant‐based meat alternatives has had advancements in processing technologies such as extrusion to meet consumer preferences for enhanced sensory qualities and nutritional benefits. High moisture extrusion (HME), a thermo‐mechanical process employing elevated moisture levels (40%–70%), has emerged as a promising method ...
Nur Hameedah Binte Ramadhan, Yuzhu Mao, Juan Du   +2 more
wiley   +1 more source

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

Purification and Biochemical Characterization of α-Amylase from Newly Isolated Bacillus Cereus Strain and its Application as an Additive in Breadmaking

Polish Journal of Microbiology
Amylase has numerous applications in the processing food sector, including brewing, animal feed, baking, fruit juice manufacturing, starch syrups, and starch liquefaction.
Alhazmi Lina S., Alshehri Wafa A.
doaj   +1 more source

The Adsorption of α-Amylase onto Activated Carbon Modified by Nitrocellulose Combustion and its Resulting Hydrolysis Activity towards Starch

Adsorption Science & Technology, 2008
The combustion oxidation of nitrocellulose at 300 o C was employed to modify activated carbon by the introduction of oxygen-containing complexes onto its surface.
Chan Liu, Rengui Guan, Wenzhong Shen, Zhijie Li   +3 more
doaj   +1 more source

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments

Food Biomacromolecules, EarlyView.
The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu, Yidi Zhang, Fenshu Zhang, Chunyan Wang, Qiyue Zhao, Suhong Li, Tuoping Li   +6 more
wiley   +1 more source

Copper-based metal-organic frameworks (BDC-Cu MOFs) as supporters for α-amylase: Stability, reusability, and antioxidant potential

Heliyon
Copper-based metal-organic frameworks (BDC-Cu MOFs) were synthesized via a casting approach using 1,4-benzene dicarboxylic (BDC) as organic ligand and their properties characterized.
Sami A. Al-Harbi, Yaaser Q. Almulaiky
doaj   +1 more source

Enhanced Production and Extracellular Activity of Commercially Important Amylolytic Enzyme by a Newly Isolated Strain of Bacillus. sp. AS-1 [PDF]

Türk Biyokimya Dergisi, 2006
Studies on the optimum conditions for the production of α-amylase were carried outwith a newly isolated bacterial strain of bacillus sp.AS-1. The optimum temperaturefor amylase production was detected as 35°C.
Abid Azhar, Noman Syed, Samina Iqbal, Saeeda Bano,, Shah Ali UI Qader   +4 more
doaj  

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Characterisation of extracellular α- and β-amylases fromBacillus megaterium [PDF]

FEMS Microbiology Letters, 1982
J.R. Stark, Theresa B. Stewart, F.G. Priest   +2 more
openaire   +1 more source