Results 281 to 290 of about 59,838 (344)

Amylose

Bulletin des Médecins Suisses, 2023
Jean L. Bolognia, Julie V. Schaffer, Karynne O. Duncan, Christine J. Ko   +3 more
openaire   +2 more sources

Crucial role of amylose in the rising of gluten- and additive-free rice bread

, 2020
Gluten- and additive-free rice bread is suitable for consumption by individuals who are sensitive to gluten and prefer to avoid additives. Here, we prepared 100% rice bread, which is a gluten-free rice bread prepared in the absence of additives, using 19
N. Aoki, T. Kataoka, Y. Nishiba
semanticscholar   +1 more source

Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties

Food Hydrocolloids, 2019
Starch that escapes intestinal digestion (resistant starch, RS) is non-glycaemic and considered as dietary fibre. In planta increase of amylose content is a promising approach to make starch resistant to enzyme digestion.
Haiteng Li, Sushil Dhital, A. Slade, Wenwen Yu, R. Gilbert, M. Gidley   +5 more
semanticscholar   +1 more source

AMYLOSE LARYNGÉE

2013
Introduction : L’amylose laryngée est une cause rare de dysphonie. Nous rapportons les cas de 4 patients atteints d’amylose laryngée diagnostiquée au service de médecine interne de Rabat. Observations : Il s’agit de 2 femmes et 2 hommes dont l’âge moyen est de 53 ans. Les symptômes les plus fréquents étaient la dysphonie et la dyspnée laryngée.
SERRAJ, K., HARMOUCHE, H., TAZI MEZALEK, Z., ADNAOUI, M., AOUNI, M., MAAOUNI, A.   +5 more
openaire   +1 more source

Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content.

International Journal of Biological Macromolecules, 2019
Although the effects of heat-moisture treatment on starch structures and digestibility have been evaluated, the changes in structures and digestion of starches in heat-moisture treated starch-based food systems with varying amylose contents are not well ...
Xiaojuan Yang, C. Chi, Xingli Liu, Yanyan Zhang, Hua Zhang, Hongwei Wang   +5 more
semanticscholar   +1 more source

Investigation of structural and physico-chemical properties of rice starch with varied amylose content: A combined microscopy, spectroscopy, and thermal study

, 2022
Indira Govindaraju, Guan-Yu Zhuo, I. Chakraborty, S. K. Melanthota, S. Mal, B. Sarmah, V. J. Baruah, K. K. Mahato, N. Mazumder   +8 more
semanticscholar   +1 more source

Characterization of amylose and amylopectin fractions separated from potato, banana, corn, and cassava starches.

International Journal of Biological Macromolecules, 2019
Analytical techniques such HPSEC, DSC, and TGA have been employed for amylose determination in starch samples, though spectrophotometry by iodine binding is most commonly used.
Paulo Vitor França Lemos, L. S. Barbosa, I. Ramos, R. Coelho, J. Druzian   +4 more
semanticscholar   +1 more source

Gelation of amylose

Carbohydrate Research, 1985
Abstract A range of physical techniques, including light-scattering, turbidity measurements, viscometry, dilatometry, rheological measurements, and X-ray diffraction, has been used to study the gelation of amylose. Gels form on cooling entangled amylose solutions and occur as a result of a phase separation which produces a three-dimensional polymer ...
Mervyn J. Miles, Victor J. Morris, Stephen G. Ring   +2 more
openaire   +1 more source

Insight into the formation, structure and digestibility of lotus seed amylose-fatty acid complexes prepared by high hydrostatic pressure.

Food and Chemical Toxicology, 2019
Lotus seed amylose-fatty acid complexes were prepared using high hydrostatic pressure and the relationship between their structural properties and digestibility was investigated.
Zebin Guo, Xiangze Jia, Xiong Lin, Bingyan Chen, Siwei Sun, Baodong Zheng   +5 more
semanticscholar   +1 more source

Impacts of guar and xanthan gums on pasting and gelling properties of high-amylose corn starches.

International Journal of Biological Macromolecules, 2019
The effects of adding guar and xanthan gums on the pasting and gel properties of high-amylose corn starches, Hylon V (∼ 50% amylose content) and NF-CG170 (∼ 71% amylose content), were studied with waxy corn starch as a control, using an ultra-high ...
Yayuan Zhang, Mingjuan Li, Xiangrong You, Fang Fang, Bingzheng Li   +4 more
semanticscholar   +1 more source