Results 101 to 110 of about 14,846 (243)

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

Genome Editing in Root and Tuber Crop Development in Sub‐Saharan Africa

Plant-Environment Interactions, Volume 7, Issue 3, June 2026.
ABSTRACT Precision genome editing, particularly using Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR)/CRISPR‐associated protein 9 (Cas9), is advancing crop improvement by enabling targeted and efficient genetic modifications. Root and tuber crops such as potato, cassava, sweet potato, and yam are vital for global food and nutritional
Himanshu Saini, Rohit Kumar, Manjeet, Srinu Banothu, Suram Likhita Reddy, Rajesh Gudihalli Munivenkatappa, Sri Sai Siddartha Naik, Roop Kumar, Rahul Pradhan   +8 more
wiley   +1 more source

A Comparative Evaluation of Carbonaceous and Alloy Type Anodes for Sodium‐Ion Batteries: Capacity, Scalability, and Sustainability Perspectives

Small, Volume 22, Issue 31, 2 June 2026.
This review critically compares the electrochemical performance of carbon‐based and alloy‐type anodes for sodium‐ion batteries, with an emphasis on strategies that enhance practical deployment. It highlights how synergistic optimization of microstructure, electrolyte, and presodiation improves hard carbon, while nanostructuring and interfacial ...
Anele Tshaka, Usisipho Feleni, Moshawe J. Madito, Mesfin Abayneh Kebede   +3 more
wiley   +1 more source

Amylopectin content rather than amylose or protein content is critical to determining the starch digestion rate in high-amylose rice

Food Chemistry Advances
The starch digestion properties of cooked rice are associated with the chemical compositions of the rice grain. However, limited information is available on the chemical composition governing starch digestion properties in high-amylose rice.
Min Huang, Zhengwu Xiao, Liqin Hu, Jiana Chen, Fangbo Cao   +4 more
doaj   +1 more source

Characterization of Environmentally Friendly Polymers: Amylopectin and Its Blends

, 2003
Biodegradable polymers are desirable for a variety of applications, such as in packaging, agriculture, and medicine. Its biological degradation by microorganisms accelerated the interest in biodegradable polymers during the last decades.
Melibari, Mohammad Osman
core  

Multiple branching in glycogen and amylopectin

, 1974
The β-amylase limit dextrins of glycogen and amylopectin are completely debranched by joint action of isoamylase and pullulanase. Action of isoamylase alone results in incomplete debranching as a consequence of the inability of this enzyme to hydrolyze ...
Marshall, J.J, Whelan, W.J
core   +1 more source

The SD1 locus affects primary seed dormancy in winter malting barley

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Preharvest sprouting (PHS) resistance and seed dormancy are key targets for malting barley (Hordeum vulgare L.) in environments with a high probability of rain events at harvest. Characterization has been limited in winter malting barley compared to spring malting barley in the United States.
Karl H. Kunze, Travis E. Rooney, Daniel Sweeney, Mark E. Sorrells   +3 more
wiley   +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

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  

Advances in gene cloning and functional genomics approaches for wheat (Triticum aestivum L.) improvement

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Wheat (Triticum aestivum L.) is a globally important cereal crop which provides ∼20% calories in human diet. Identifying genes and elucidating their functions is still challenging in wheat due to its large genome (∼16 Gb) with significant amount of repetitive elements.
Santosh Gudi, Khizar Razzaq, Jatinder Singh, Luis Del Rio Mendoza, Mohamed Khan, Rajeev Gupta, Upinder Gill   +6 more
wiley   +1 more source