Results 41 to 50 of about 65,415 (322)

Comparison of the Grain Quality and Starch Physicochemical Properties between Japonica Rice Cultivars with Different Contents of Amylose, as Affected by Nitrogen Fertilization

Agriculture, 2021
In order to determine the effects of nitrogen fertilizer on the grain quality and starch physicochemical properties of japonica rice cultivars with different contents of amylose, normal amylose content (NAC) and low amylose content (LAC) cultivars were ...
Yajie Hu, Shumin Cong, Hongcheng Zhang
doaj   +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

Native and modified starches as matrix for edible films and covers [PDF]

, 2017
Among the natural n-polymers for to elaborate edible films is the starch. Though, it by itself can not to develop the satisfactory functional properties to produce an adequate film.
Dufour, Dominique, Perez Sira, Elevina Eduviges   +1 more
core   +1 more source

Bottom‐Up Coacervate‐Based Artificial Cells: Integrating Cellular Hallmarks into Complex Life‐Like Systems

Angewandte Chemie, EarlyView.
Current interest in artificial cell research underscores its potential to deepen our understanding of life's fundamental processes. This review highlights advances in bottom‐up coacervate‐based artificial cell engineering via combined integration of cellular hallmarks.
Arjan Hazegh Nikroo, Angshuman Das, Madelief A. M. Verwiel, Jan C. M. van Hest   +3 more
wiley   +2 more sources

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 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

Characterization of Jasmine Rice Cultivars Grown in the United States [PDF]

, 2020
Jasmine rice from Thailand accounts for about 60-70% of U.S. imported rice, primarily due to its preference by ethnic Asians as well as general American population. Recently new U.S.
Mills, Anastasia
core   +2 more sources

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

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