Results 81 to 90 of about 12,976 (197)

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  

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

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

Effects of Binding between Ca in Hard Water and Phosphorus in Amylopectin on the Qualities of Boiled Rice and Rice Noodle Prepared by Soaking and Boiling in Hard Water

Foods
Recently, global warming has led to an increase in chalky rice grains. This has consequently resulted in the deterioration in quality of rice products. Although we previously reported that hard water, rich in Ca, is useful for the quality improvement of ...
Sumiko Nakamura, Junji Katsura, Akira Suda, Yasuhiro Maruyama, Ken’ichi Ohtsubo   +4 more
doaj   +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

Development of a Functional Marker for waxy1 Gene Encoding Granule Bound Starch Synthase‐1 (GBSS‐1) and Its Utilization in Molecular Breeding for Enhancement of Amylopectin in Maize [PDF]

Zahirul Alam Talukder, Rashmi Chhabra, Vignesh Muthusamy, Rajkumar Uttamrao Zunjare, ASHOK KUMAR SINGH, Firoz Hossain   +5 more
openalex   +1 more source

Starch sources and their influence on extrusion parameters, kibble characteristics and palatability of dog diets

Italian Journal of Animal Science
This study aimed to evaluate the effects of different starch sources on the extrusion process, kibble characteristics and diet palatability for dogs. Seven diets with corn, brown rice, sorghum, potato starch, sweet potato flour, chickpea and pea as the ...
Gislaine Cristina Bill Kaelle, Taís Silvino Bastos, Renata Bacila Morais dos Santos de Souza, Eduarda Lorena Fernandes, Lorenna Nicole Araújo Santos, Simone Gisele de Oliveira, Ananda Portella Félix   +6 more
doaj   +1 more source

Long Amylose and Amylopectin Branches Modulate the Textural and Cooking Qualities of Rice Noodles [PDF]

Changfeng Li, Hua Wang, Tingyu Song, Changquan Zhang, Jihui Zhu, Jin Du, Galex K. S. Neoh, Enpeng Li, Jian-Ya Qian   +8 more
openalex   +1 more source

Amylopectin-g-Poly(Acrylic Acid): Synthesis and Application as Reduction Agent for In Situ Formation of Gold Nanoparticles [PDF]

Melinda-Maria Bazarghideanu, Marius Zaharia, Florin Bucătariu, Ana‐Lavinia Vasiliu, Marcela Mihai, Stergios Pispas   +5 more
openalex   +1 more source

Amylopectin-mediated interfacial rebonding enhances strength and damage tolerance of densified bamboo

Ziyu Ba, Yuchen Ben, Hongyun Luo, Jie Cui, Zhaoliang Guo   +4 more
openalex   +1 more source