Results 41 to 50 of about 81,116 (368)

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

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

Effect of Alkali Treatment on Structure and Properties of High Amylose Corn Starch Film

Materials, 2019
Alkali treatment is used for melt extrusion film formation with corn starch, but optimal conditions for this procedure are still unknown. In this study, the changes in properties and structure of high amylose corn starch (70%) films with different ...
Yang Qin, Hui Zhang, Yangyong Dai, Hanxue Hou, Haizhou Dong   +4 more
semanticscholar   +1 more source

Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina [PDF]

, 2016
This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Sorghum flour was obtained through roller dry milling from 20
Calderón-Domínguez, Georgina, Palavecino, Pablo Martín, Penci, Maria Cecilia, Ribotta, Pablo Daniel   +3 more
core   +1 more source

Amylose profile and rice grain morphology of selected F6 lines derived from a crossing of Black Rice and Mentik Wangi for the development of waxy pigmented rice

Ilmu Pertanian (Agricultural Science), 2021
Research on rice plant breeding to get superior black rice varieties with tender rice texture can be carried out by crossing Black Rice and Mentik Wangi variety.
Eka Oktaviani, Suprayogi Suprayogi, Zulfa Ulinnuha   +2 more
doaj   +1 more source

Effect of elevated CO2 and high temperature on seed-set and grain quality of rice [PDF]

, 2012
Hybrid vigour may help overcome the negative effects of climate change in rice. A popular rice hybrid (IR75217H), a heat-tolerant check (N22), and a mega-variety (IR64) were tested for tolerance of seed-set and grain quality to high-temperature stress at
Craufurd, P. Q., Fitzgerald, M., Jagadish, S. V. K., Lafarge, T., Madan, P., Wheeler, T. R.   +5 more
core   +2 more sources

Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties

International Journal of Food Properties
Thai indigenous rice varieties provide valuable genetic resources due to their environmental resilience, but it is yet to be elucidated whether their endosperm starches are suitable for whole grain consumption or industrial applications.
Wichian Sangwongchai, Maysaya Thitisaksakul, Nitchakarn Sriwattana, Suphatta Phothiset, Duangkamon Sakloetsakun, Anoma Dongsansuk   +5 more
doaj   +1 more source

Dietary Amylose/Amylopectin Ratio Modulates Cecal Microbiota and Metabolites in Weaned Goats

Frontiers in Nutrition, 2021
Increasing the ratio of amylose in the diet can increase the quantity of starch that flows to the large intestine for microbial fermentation. This leads to the alteration of microbiota and metabolite of the hindgut, where the underlying mechanism is not ...
Kefyalew Gebeyew, Kefyalew Gebeyew, Kai Chen, Kai Chen, Teketay Wassie, Md. Abul Kalam Azad, Jianhua He, Weimin Jiang, Wu Song, Zhixiong He, Zhixiong He, Zhiliang Tan, Zhiliang Tan   +12 more
doaj   +1 more source

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety [PDF]

, 2019
To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35 ...
Akissoe, N.H., Bigoga, J., Futakuchi, K., Manful, J., Ndindeng, S.A., Soumanou, M.M., Tang, E.N., Zohoun, E.V.   +7 more
core   +1 more source

A Simple and Low-Cost Method to Classify Amylose Content of Rice Using a Standard Color Chart

Plant Production Science, 2009
An alternative method to classify amylose content in rice was developed. In this method, based on amylose-iodine colorimetry, a standard color chart was used instead of a spectrophotometer to successfully classify a wide range of cultivars with known and
Michael Ronoubigouwa Ambouroue Avaro, Ly Tong, Tomohiko Yoshida   +2 more
doaj   +1 more source