Results 111 to 120 of about 37,871 (282)

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

Small-Scaled Analysis for Amylose Content in Brown Rice and Thai Rice Clustering based on Amylose Content [PDF]

, 2020
บทคัดย่อ ข้าว (Oryza sativa L.) เป็นพืชที่มีการปลูกอย่างแพร่หลายในภูมิภาคต่างๆ ของประเทศไทย ทำให้ประเทศไทยเป็นแหล่งพันธุกรรมของแป้งข้าวลักษณะต่างๆ การศึกษานี้มีวัตถุประสงค์เพื่อพัฒนาวิธีวิเคราะห์ปริมาณแอมิโลสโดยใช้เนื้อเยื่อปริมาณน้อยและนำข้อมูลปร ...
Wasusun, Angsutorn, Chanbuathong, Supaporn, Chotechuen, Somsong, Moung-Ngam, Peerapon, Kasettranun, Waraluk, Chadchawan, Supachitra, Praphasanobol, Parama, Paliyavuth, Chanita   +7 more
core  

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

AMYLOSE

, 2014
L’amylose n’est pas une maladie en elle-même mais la conséquence d’affection très diverses. Bien que rare elle est fatale +/- au long terme. L’anapath a un rôle essentiel dans le diagnostic positif de l’amylose et de nombreuses recherches tendent de mieux comprendre la pathogénie afin de trouver des approches thérapeutiques qui restent très limitées ...
openaire   +1 more source

Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour [PDF]

, 2012
The aim of this study was to study the modification of gadung (Dioscorea hispida Dennst) flour using ginger oil as cross-linking agent following dispersion method to meet the standard physicochemical properties of wheat flour.
Retnowati, Diah Susetyo, Budiyati, Catarina Sri, Kumoro, Andri Cahyo   +2 more
core   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch [PDF]

Doctor of PhilosophyDepartment of Grain Science and IndustryYong Cheng ShiThis study focused on in-vitro digestibility and pasting properties of cross-linked (CL) starch with different amylose contents and different cross-linking levels, as well as ...
Shukri, Radhiah
core  

Evaluation of agronomic traits and storage stability in novel rice cultivar ‘Baromi3’ combining floury endosperm and lipoxygenase 3 deficiency

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Rice milling characteristics and storage stability are critical traits influencing industrial applications. Floury endosperm rice carrying the flo4‐4 allele is valuable for dry milling but exhibits reduced storage stability associated with altered starch structural characteristics.
Su‐Kyung Ha, Ye‐Ji Lee, Gileung Lee, Hyun‐Sook Lee, Kyeongmin Kang, Jae‐Ryoung Park, Seung Young Lee, Ji‐Eun Kwak, Mina Jin, Ji‐Ung Jeung, Chang Joo Lee, Jung‐Pil Suh   +11 more
wiley   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Coupled ethanol–trehalose processing accelerates thawing of rapid‐frozen cooked rice through water‐state modulation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Freezing preserves cooked rice, but ice formation and water redistribution can cause structural and textural deterioration. The individual and combined effects of ethanol soaking and trehalose‐assisted cooking on freeze–thaw behaviour, water state, texture, and microstructure were investigated. Rice was soaked in water or an aqueous
Mingyo Ha, Dong‐Hwa Cho, Felicia Irawan, Hyun‐Jung Chung   +3 more
wiley   +1 more source