Results 31 to 40 of about 64,474 (315)

Application of High Amylose Maize Starch in Food, Food Material and Health Product

Shipin gongye ke-ji, 2022
High amylose maize starch with more than 50% of amylose has unique physicochemical properties and is widely used in food, packaging, pharmaceutical, paper and textile.
Wenli PAN, Qian LIANG, Qunyu GAO
doaj   +1 more source

Cloning and sequence analysis of the nucleotide-binding domain of an α-glucan, water dikinase gene from cassava (Manihot esculenta Crantz) [PDF]

, 2013
A
Akinyemijue, Oluyemisi A, Ingelbrecht, Ivan, Opabode, Jelili T, Oyelakin, Olufemi O   +3 more
core   +2 more sources

Effect of processing condition and polishing rate on apparent Amylose content of some Sri Lankan rice varieties

Tropical Agricultural Research, 2015
Rice (Oryza sativa) is the staple food in Sri Lanka. Amylose content is the key determinant of cooking and eating qualities of rice. Therefore it is commonly used as an objective index for cooked rice texture.
H.D.K. Darandakumbura, B.D.R. Prasantha, D.G.N.G. Wijesinghe   +2 more
doaj   +1 more source

Determination of the degree of substitution (DS) of mixed cellulose esters by elemental analysis [PDF]

, 2001
Equations for transforming the results of elemental analysis (EA) into degree of substitution (DS) values for aliphatic cellulose esters were developed.
Borredon, Marie-Elisabeth, Gaset, Antoine, Vaca-Garcia, Carlos   +2 more
core   +3 more sources

The Healthcare Amyloidosis European Registry (HEAR): design of a national registry with a European extension strategy, and foundation of the F-CRIN GRACE network

Orphanet Journal of Rare Diseases
Background Cardiac amyloidosis (CA) is a rare disease that can lead to poor quality of life, conduction disorders, arrhythmia, heart failure, and even death.
Patricia Réant, Mounira Kharoubi, Erwan Donal, Fabrice Bauer, Mélanie Bézard, Arnaud Bisson, Diane Bodez, Océane Bouchot, Eve Cariou, Phillipe Charron, Jérôme Costa, Pierre-Yves Courand, Charlotte Dagrenat, Francois Delelis, Antoine Jobbe Duval, Jean-Christophe Eicher, Antoine Fraix, Barnabas Gellen, Jean-Pierre Gueffet, Damien Guijarro, Gilbert Habib, Albert Hagège, Olivier Huttin, Arnaud Jaccard, Julien Jeanneteau, Damien Legallois, Damien Logeart, Lise Legrand, Jocelyn Inamo, Léa Marguerit, Raphaël Mirailles, Théo Pezel, Nicolas Piriou, Francois Roubille, Basile Mouhat, Romain Trésorier, Jean-Jacques Von Hunolstein, Charles Taieb, Muriel Salvat, Amira Zaroui, Olivier Lairez, Thibaud Damy   +41 more
doaj   +1 more source

Korelasi antara kadar amilosa dan mutu tanak pada beberapa varietas beras

Agrointek
Starch is the main component of rice, consisting of amylose and amylopectin molecules. Amylose plays an important role in determining the quality of cooked rice, such as expansion volume, water uptake, and dissolved solids during the cooking process ...
Tanwirul Millati, Rini Hustiany, Susi Susi, Alia Rahmi, Dyah Retno Palupi, Marsya Ayu Finola   +5 more
doaj   +1 more source

Effects of Heat-Moisture-Treated High-Amylose Rice Flour on Body Weight, Lipid Metabolism, and Gut Microbiome Composition in Obese Rats

Metabolites, 2023
The rising prevalence of lifestyle diseases, such as type 2 diabetes, cardiovascular diseases, and metabolic syndrome, has increased the need for effective dietary interventions.
Sihui Ma, Sae Takasugi, Masayoshi Sugawara, Kenji Saito, Huijuan Jia, Hisanori Kato   +5 more
doaj   +1 more source

Microplastics from Wearable Bioelectronic Devices: Sources, Risks, and Sustainable Solutions

Advanced Functional Materials, EarlyView.
Bioelectronic devices (e.g., e‐skins) heavily rely on polymers that at the end of their life cycle will generate microplastics. For research, a holistic approach to viewing the full impact of such devices cannot be overlooked. The potential for devices as sources for microplastics is raised, with mitigation strategies surrounding polysaccharide and ...
Conor S. Boland
wiley   +1 more source

Functional properties of a promissory Dioscorea trifida waxy starch for food innovation [PDF]

, 2010
Starches with low amylose contents generally exhibit good gel clarity, high swelling power and RVA peak viscosity, large breakdown, and high resistance to retrogradation during gel storage, as compared to some other starches with higher amylose contents.
Dufour, Dominique, Gibert, Olivier, Perez, Elevina, Reynes, Max, Rolland-Sabaté, Agnès, Sanchez, Teresa   +5 more
core  

Artificial Photosynthesis Would Unify the Electricity-Carbohydrate-Hydrogen Cycle for Sustainability [PDF]

, 2010
Sustainable development requires balanced integration of four basic human needs – air (O2/CO2), water, food, and energy. To solve key challenges, such as CO2 fixation, electricity storage, food production, transportation fuel production, water ...
Yi-Heng Percival Zhang
core   +2 more sources