Results 131 to 140 of about 249,523 (266)
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike +4 more
wiley +1 more source
Effect of heat treatment on the physico-chemical properties of starch from different botanical sources [PDF]
, 2010 Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied after heating for 1 hour at 100°C, 110°C, and 120°C and for 2 hours at 120°C.
Abdul Rahman, Russly +2 more
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The Plant Genome, Volume 19, Issue 1, March 2026.Abstract Identifying genomic regions linked to yield and quality is crucial for sorghum (Sorghum bicolor L.) improvement, but limited studies on its genome and diversity hinder breeding efforts. This study aimed to identify phenotypic variance and common quantitative trait nucleotides (QTNs) associated with genomic regions linked with grain yield and ...
Chalachew Endalamaw +7 more
wiley +1 more source
Effects of elevated atmospheric [CO2] on grain starch characteristics in different specialized wheat
Frontiers in Plant ScienceThe increasing atmospheric [CO2] poses great challenges to wheat production. Currently, the response of starch characteristics in different specialized wheat cultivars to elevated [CO2], as well as the underlying physiological and molecular mechanisms ...
Qiongru Wei +11 more
doaj +1 more source
Penentuan Kondisi Optimum Fermentasi Menggunakan Lactobacillus Bulgaricus dalam Pembuatan Tepung Suweg (Amorphophallus Campanulatus) Terfermentasi [PDF]
, 2013 This aims of this study is to determine the optimum conditions and characteristics of fermented suweg flour. The optimum conditions are determined based on the maximum levels of lactic acid produced in the fermentation process.
Prasetyawan, S. (Sasangka) +2 more
core +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson +5 more
wiley +1 more source
Purification and characterization of tritium labeled starch [PDF]
, 1969 Call number: LD2668 .T4 1969 L52Master of ...
Liang, Tony Chun-Chin.
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LIKE EARLY STARVATION 1 interacts with amylopectin during starch biosynthesis
Plant PhysiologyAbstract Starch is the major energy storage compound in plants. Both transient starch and long-lasting storage starch accumulate in the form of insoluble, partly crystalline granules. The structure of these granules is related to the structure of the branched polymer amylopectin: linear chains of glucose units organized in double helices
Rayan Osman +7 more
openaire +3 more sources
Plant, Cell &Environment, Volume 49, Issue 3, Page 1598-1616, March 2026.ABSTRACT Phosphate (Pi) is an essential macronutrient for plant development that is often limited in soil. Plants have evolved dynamic biochemical, physiological and morphological adaptations to cope with Pi deficiency, known as the Pi starvation response (PSR).
Milena A. Smith +5 more
wiley +1 more source
Enzymatic Hydrolysis Of Native Granular And Modified Starch Below Gelatinization Temperature [PDF]
, 2010 Kesan rawatan haba sederhana (di bawah suhu gelatinisasi), paut-silang dan 'annealing' terhadap tahap kerintangan kanji untuk dihidrolisis oleh enzim pada suhu pra-gelatinisasi (35C) telah dikaji.
Yussof, Nor Shariffa
core +1 more source