Results 101 to 110 of about 157,955 (185)

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

Bean Type Strongly Drives Specific Mechanical Energy and Distinguishes Extrudate Expansion During Extrusion Processing

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT This study examined how bean type and extrusion conditions influence process behavior and quality attributes of expanded extrudates produced from pre‐cooked pinto, navy, and black bean flours. Blends were extruded at three feed moisture levels (14%, 17%, and 20%, wet basis), and three screw speeds (100, 200, and 300 rpm).
Aniket Kamboj, Aimé Roger Raherison, Sahil Nain, Girish M. Ganjyal   +3 more
wiley   +1 more source

Effect of microwave heat-moisture and annealing treatments on buckwheat starch characteristics [PDF]

, 2003
Plan BBuckwheat is a non-glutinous pseudo-cereal that has a long and traditional history as a food source in Asia, Europe, and the United States and has many beneficial health aspects but has suffered from declining production within the past years.
Zondag, Meredith Dara
core  

Impact of mutations in starch synthesis genes on morphological, compositional, molecular structure, and functional properties of potato starch.

PLoS ONE
Morphology, composition and molecular structure of starch directly affect the functional properties. This study investigated the morphological, compositional, and molecular structure properties of starch from starch branching enzyme gene (SBE) and ...
Shishanthi Jayarathna, Zsuzsanna Péter-Szabó, Gustav Nestor, Mariette Andersson, Francisco Vilaplana, Roger Andersson   +5 more
doaj   +1 more source

Effects of Low Field Temperature on the Physicochemical Properties and Fine Structure Stability of High-Quality Rice Starch during the Grain Filling Stage

Foods
The consumption of high-quality rice is increasing. Low temperatures during grain filling may affect the starch synthesis of high-quality rice and thus affect the quality of the rice itself. In this study, two high-quality conventional rice cultivars and
Xutong Pang, Dongmeng Zhang, Haobo Xue, Dongping Yao, Hong Shen, Baohui Mou, Panqi Gu, Ruijuan Zhou, Fudie Meng, Jun Wu, Dongyang Lei, Bin Bai   +11 more
doaj   +1 more source

Application of response surface methodology in the development of new heat-stable fruit filling's composition [PDF]

Journal on Processing and Energy in Agriculture, 2013
The research was designed in aim to study the influence of amylopectin potato starch on heat-stable, physicochemical, sensory and rheological characteristics of fruit fillings on the basis of Response Surface Methodology (RSM).
Cropotova Janna, Popel Svetlana, Parşacova Lidia   +2 more
doaj  

A soluble starch synthase I gene, IbSSI, alters the content, composition, granule size and structure of starch in transgenic sweet potato

Scientific Reports, 2017
Soluble starch synthase I (SSI) is a key enzyme in the biosynthesis of plant amylopectin. In this study, the gene named IbSSI, was cloned from sweet potato, an important starch crop. A high expression level of IbSSI was detected in the leaves and storage
Yannan Wang, Yan Li, Huan Zhang, Hong Zhai, Qingchang Liu, Shaozhen He   +5 more
doaj   +1 more source

Characterization of Sweet Potato Flour (Ipomea batatas L.) var. Shiroyutaka and Assesment of the potential as Alternative Carbohydrate Source For Food Product

Jurnal Teknologi dan Industri Pangan, 2010
This research was aimed to characterize sweet potato flour var. shiroyutaka and assessment of its potential as alternative carbohydrate source on food product. Characterization was conducted on flour processed from sweet potato var. shiroyutaka harvested
Beni Hidayat, Adil Basuki Ahza, Sugiyono .   +2 more
doaj  

New amylopectin self-pollinated lines of waxy maize subspecies

Зерновое хозяйство России
The value of amylopectin starch as a raw material for the technical, food, and medical industries makes crucial to develop a waxy maize subspecies (Zea mays L. ceratina) that contains this type of starch. The current study was conducted at the FSBSI “ARC
G. Ya. Krivosheev, A. S. Ignatiev
doaj   +1 more source

Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch

International Journal of Food Properties, 2018
Allelic variation at the Wx locus plays a vital role in regulating apparent amylose content (AAC) as well as other important starch properties in rice grain.
Bin Teng, Chen Zhang, Ying Zhang, Shiyun Du, Min Xi, Fengshun Song, Jinlong Ni, Zhixiang Luo, Dahu Ni   +8 more
doaj   +1 more source