Results 141 to 150 of about 249,523 (266)

Quality Comparison of Apios Starch Gel and Whole Apios Gel and Effect of Oil Addition on Retrogradation Inhibition in Whole Apios Gel

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Whole Apios gel demonstrated superior quality characteristics compared to Apios starch gel, including lower syneresis and improved sensory preference due to its nutrient‐rich composition. The addition of oil effectively inhibited retrogradation, with 4% oil achieving optimal textural stability, reduced enthalpy change (ΔH), and decreased hydrogen ...
Soo Hyun Kim, Ju Hong Park, Nami Joo
wiley   +1 more source

A structural perspective on α‐glucan catabolism in oxygenic phototrophs

The Plant Journal, Volume 125, Issue 3, February 2026.
SUMMARY Starch and glycogen are the main α‐glucan storage polymers in oxygenic photoautotrophs, ensuring metabolic continuity during day/night cycles and environmental stress. Their mobilization requires a suite of catabolic enzymes whose activities are tightly regulated to balance carbon storage with energy demands.
Sofia Doello, Dmitry Shvarev
wiley   +1 more source

Production and Characterization of Thermostable Amylases from Bacillus Circulans Isolated from a Local Hot Spring [PDF]

, 1992
Twos trains of amylolytic Bacillus were isolated from a hot spring in Negeri Sembilan and were identified as Bacillus circulans and designated as strains 8B-l and SB-21.
Syed Aliee, Sharifah Srahrul Rabiah
core  

SYNTHESIS AND CHARACTERIZATION OF STARCH-CHITOSAN COMPOSITES [PDF]

, 2008
In this experiment, the composites based on chitosan-starch were synthesized at different weight ratios (3/7, 4/6, 5/5, 6/4, 7/3, 8/2, 9/1) by using 4 %v of glycerol as plasticizer.
., Kenfat, ., Wulandari, A., Tokok, Savitri, Emma, Suseno, Natalia   +4 more
core  

Effect of Modification by β-Amylase and α-Glucosidase on the Structural and Physicochemical Properties of Maize Starch

Foods
Single enzymatic modifications are limited to starch. Complex modification with synergistic amylases will improve starch properties more significantly. In this study, maize starch was compound modified by β-amylase and α-glucosidase.
Xinge Jia, Jingwen Xu, Yan Cui, Dazhi Ben, Chuyu Wu, Jing Zhang, Mingru Sun, Shuo Liu, Tianhao Zhu, Jingsheng Liu, Ke Lin, Mingzhu Zheng   +11 more
doaj   +1 more source

Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok") [PDF]

, 1998
The effect of steaming duration on the linear expansion of "keropok" in relation to microstructure of starch in "keropok" gel was investigated . Tapioca starch (Manihot esculen tus), sago starch (Metroxylon sagu) and wheat starch (Triticum aestivum ...
Kyaw, Zay Ya
core  

Development and identification of cassava clones with special starch characteristics [PDF]

, 2007
Cassava (Manihot esculenta Crantz) is an important food security crop for many tropical and subtropical countries. It is also acquiring an increasing role in rural development as raw material for different industries.
Calle, Fernando, Ceballos, Hernan, Denyer, Kay, Dufour, Dominique, Fregene, Martin, Lentini, Z., Mestres, Christian, Morante, Nelson, Pérez, Juan Carlos, Rosero, Elvia A., Sanchez, Teresa, Smith, Alison M., Tofino, Adriana P.   +12 more
core  

Physiological and biochemical mechanisms of taste decrease in high tasting japonica rice under warming at growth stages

Scientific Reports
In order to better understand the response of the taste of high-tasting japonica rice in cool regions to climate warming, we have set up warming treatments at six growth stages in the field in two years: the before heading stage (T1), the whole growth ...
Ke Ma, Yuanyuan Zhou
doaj   +1 more source

Effect Of Ozone Treatment On The Physicochemical Properties Of Corn, Sago And Tapioca Starches [PDF]

, 2014
The effects of oxidation by ozone gas on some physicochemical and functional properties of starch (corn, sago, and tapioca) were investigated. Starch in dry powder form was exposed to ozone for 10 min at different ozone generation times (OGTs: 1, 3, 5 ...
Chan, Hui Tin
core  

Production and characterization of vitamin D3 loaded starch nanoparticles: effect of amylose to amylopectin ratio and sonication parameters

Journal of food science and technology, 2018
E. Hasanvand, M. Fathi, A. Bassiri
semanticscholar   +1 more source