Results 91 to 100 of about 19,750 (259)

High amylose to amylopectin ratios in nitrogen-free diets decrease the ileal endogenous amino acid losses of broiler chickens

, 2023
Zhou HuaJin, Tahir Mahmood, Wei Wu, Yanhong Chen, Yu Yao, Jianmin Yuan   +5 more
openalex   +1 more source

Structure de l'amidon de maïs et principaux phénomènes impliqués dans sa modification thermique [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2011
Structures and phenomena occurring during the heat treatment of cornstarch. The structure of cornstarch and the modifications induced during the heat treatments are presented in this review.
Malumba, P., Janas, S., Deroanne, C., Masimango, T., Béra, F.   +4 more
doaj  

Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage

Foods
The rare sugar D-allulose (Alu), with ca. 10% calories of sucrose (Suc), is a promising alternative sugar that can be used to improve the quality of starch gels in storage.
Alexandra Obenewaa Kwakye, Kazuhiro Fukada, Toya Ishii, Masahiro Ogawa   +3 more
doaj   +1 more source

Recent Progress toward Understanding Biosynthesis of the Amylopectin Crystal [PDF]

, 2000
Alan M. Myers, Matthew K. Morell, Martha G. James, Steven Ball   +3 more
openalex   +1 more source

Unraveling the interactive effect of opaque2 and waxy1 genes on kernel nutritional qualities and physical properties in maize (Zea mays L.)

Scientific Reports
The mutant waxy allele (wx1) is responsible for increased amylopectin in maize starch, with a wide range of food and industrial applications. The amino acid profile of waxy maize resembles normal maize, making it particularly deficient in lysine and ...
Subhra J. Mishra, Ikkurti Gopinath, Vignesh Muthusamy, Rajkumar U. Zunjare, Gulab Chand, Arun K. T. Venkatesh, Elangbam L. Devi, Konsam Sarika, Zahirul A. Talukder, Jitender Kumar, Firoz Hossain   +10 more
doaj   +1 more source

The Role of Molecular and Structural Characteristics of Starch, Hydrocolloids, and Gluten in Bread In Vitro Digestibility

Polysaccharides
Starch is one of the leading nutritional carbohydrates in the human diet; its characteristics, such as digestion rate, depend on molecular structure, and in particular, the molecular composition, type and length of amylopectin chains, which are known to ...
Julian de la Rosa-Millan
doaj   +1 more source

Sustainable Amylopectin‐Derived Miniwindmills for Moisture‐Induced Electric Generation

, 2022
Bianjing Sun, Dan Xu, Zengbin Wang, Bo Pang, Jiaxiu Wang, Dongping Sun, Kai Zhang   +6 more
openalex   +1 more source

SÍNTESIS Y CARACTERIZACIÓN DE UN POLÍMERO BIODEGRADABLE A PARTIR DEL ALMIDÓN DE YUCA

Revista EIA, 2007
En la presente investigación se elaboró un polímero biodegradable a partir del almidón de yuca con base en la implementación de la metodología Taguchi como herramienta de diseño de experimentos.
Juliana Meneses, Catalina María Corrales, Marco Valencia   +2 more
doaj  

Effect of Dietary Amylose/amylopectin Ratio on Antioxidant Ability and Amino Acid Metabolism of Liver in Weaned Pigs Challenged with Lipopolysaccharide [PDF]

, 2021
Can Yang, Min Wang, Xiaowu Tang, Huansheng Yang, fengna li, yancan wang, jianzhong li, Yulong Yin   +7 more
openalex   +1 more source

Correlation Study between Multi-Scale Structure and In Vitro Digestibility of Starch Modified by Temperature Difference

Foods
Physical techniques are widely applied in the food industry due to their positive impact on food quality and the environment. Temperature differences can effectively modify starch, but the resulting changes in starch structure and quality remain unclear.
Yongting Feng, Meijuan Xu, Dongwei Chen, Xiao Zhang, Bin Zhou, Jian Zou   +5 more
doaj   +1 more source