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 +3 more
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Food Biomacromolecules, EarlyView.Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Food Biomacromolecules, EarlyView.Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
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Characterisation of extracellular α- and β-amylases fromBacillus megaterium [PDF]
FEMS Microbiology Letters, 1982 J.R. Stark +2 more
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Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
PENGARUH PENAMBAHAN ENZIM α –AMILASE TERHADAP KARAKTERISTIK MALTODEKSTRIN GAPLEK SECARA ENZIMATIS (The added of α –amylase enzim’s influence to the maltodekstrin of gaplek’s characteristic enzimatically ) [PDF]
, 2013 Maltodekstrin is a product of the hidrolisa starch with enzyme catalysts. This aims to make practical maltodekstrin of flour cassavas, examines the influence of the temperature in the making maltodkstrin flour gapek.
FITRIAWAN, IFAN
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Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review
Food Safety and Health, EarlyView.Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra +2 more
wiley +1 more source
PEMBUATAN SIRUP GLUKOSA DARI UBI JALAR (Ipomoea Batatas L) DENGAN MENGGUNAKAN REAKTOR ENZIMATIS [PDF]
, 2013 Manufacture of glucose syrup enzymatically by using enzymes α-amylase and glucoamylase is hydrolysis process that cuts a polysaccharide into oligosaccharides, disaccharides and the final product is monosaccharides a glucose.
SIAGIAN, APRINA R
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The nucleotide sequence of an α-amylase gene from an alkalopsychrotrophic Micrococcus sp [PDF]
FEMS Microbiology Letters, 1990 Takuhei Kimura, Koki Horikoshi
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