Results 51 to 60 of about 81,116 (368)

AMYLOSE CONJONCTIVALE: PREMIERE MANIFESTATION D’UNE AMYLOSE SYSTEMIQUE ASSOCIEE AU MYELOME MULTIPLE

Journal de la Société Marocaine d’Ophtalmologie, 2020
Introduction L’amylose systémique de type AL a été décrite dans presque tous les organes. Cependant l’atteinte conjonctivale est relativement rare et décrite le plus souvent sous forme de cas isolés et petites séries de cas. Elle est le plus souvent une
Wafaa Matrane, Mouna Lamchahab, Bouchra Allali, Mohamed Rachid, Meryem Qachouh, Siham Cherkaoui, Nisrine Khoubila, Abdellah Madani, Asmaa Quessar   +8 more
doaj   +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  

Spin‐Orbit Photonics with Potato Starch Lenses

Advanced Optical Materials, EarlyView.
Native potato starch spherulites are introduced as volumetric optical elements that modulate both dynamic and geometric phases of light. These spherulites focus light and generate optical vortices via spin‐orbit interaction, functioning as polarization‐sensitive microlenses. Their unique radial anisotropy enables applications in vortex beam generation,
Petr Bouchal, Petr Viewegh, Petr Liška, Radim Chmelík, Zdeněk Bouchal   +4 more
wiley   +1 more source

Further slowing down of hydrolysis of amylose heated with black soybean extract by treating with nitrite under gastric conditions

Scientific Reports, 2022
Black soybean (BSB), which contains cyanidin-3-O-glucoside (C3G) and procyanidins, is cooked with rice in Japan. The color of the cooked rice is purplish red due to the binding of C3G and reddish oxidation products of procyanidins.
Umeo Takahama, Sachiko Hirota
doaj   +1 more source

Association Mapping of Amylose Content in Maize RIL Population Using SSR and SNP Markers

Plants, 2023
The ratio of amylose to amylopectin in maize kernel starch is important for the appearance, structure, and quality of food products and processing. This study aimed to identify quantitative trait loci (QTLs) controlling amylose content in maize through ...
Kyu Jin Sa, Hyeon Park, So Jung Jang, Ju Kyong Lee   +3 more
doaj   +1 more source

The Effect of Molecular Weight on the Retrogradation of Amylose [PDF]

, 1968
The effect of molecular weight on the rate of retrogradation of amylose was studied by monitoring turbidity (corrected for molecular shape) with a light scattering photometer.
O\u27Daye, Darryl
core   +1 more source

A Novel OsMPK6‐OsMADS47‐PPKL1/3 Module Controls Grain Shape and Yield in Rice

Advanced Science, EarlyView.
OsMADS47 is identified as a key regulator governing rice grain morphology. Phosphorylation‐dependent regulation of its activity directs the development of slender versus round grains, modulating both yield and appearance. This mechanism bridges cellular signaling with transcriptional regulation, establishing a molecular framework for grain optimization.
Jingjing Fang, Yan Chun, Fan Zhang, Tingting Guo, Mengmeng Ren, Jinfeng Zhao, Shoujiang Yuan, Wensheng Wang, Yunhai Li, Xueyong Li   +9 more
wiley   +1 more source

The effect of amylose on kernel phenotypic characteristics, starch-related gene expression and amylose inheritance in naturally mutated high-amylose maize

Journal of Integrative Agriculture, 2020
High-amylose maize starch has great potential for widespread industrial use due to its ability to form strong gels and film and in the food processing field, thus serving as a resistant starch source.
Xu-dong ZHANG, Xue-chun GAO, Zhi-wei LI, Lu-chun XU, Yi-bo LI, Ren-he ZHANG, Ji-quan XUE, Dong-wei GUO   +7 more
doaj  

Quantification Technologies for the Determination of Amylose/Amylopectin Ratio in Starch and Their Applications in Food Field

Shipin gongye ke-ji, 2022
Natural starch mainly consists of two forms of α-D-glucan, i.e. amylose and amylopectin. The ratio of these two components is not only related to gelatinization, retrogradation, gelation and other physicochemical properties and food functions of starch ...
Yuanyuan GAO, Yasmeen MAMU, Yujia LIU, Xingyun PENG   +3 more
doaj   +1 more source

Antagonistic Ghd7‐OsNAC42 Complexes Modulate Carbon and Nitrogen Metabolism to Achieves Superior Quality and High Yield in Rice

Advanced Science, EarlyView.
The complex centered on Ghd7 binds to numerous carbon and nitrogen metabolism genes on the genome through the corresponding motifs and transactivates the transcriptional expression of these carbon and nitrogen metabolism genes. With the assistance of OsNAC42 and other unknown Ghd7‐interacting proteins, this complex can regulate different metabolic ...
Guangming Lou, Pingli Chen, Pingbo Li, Haozhou Gao, Jiawang Xiong, Shanshan Wan, Yuanyuan Zheng, Yufu Wang, Mufid Alam, Yingnanjun Chen, Lei Wang, Jingjing Bai, Xuan Tan, Wenting Rao, Bian Wu, Hao Zhou, Yanhua Li, Guanjun Gao, Qinglu Zhang, Jinghua Xiao, Xianghua Li, Xuelei lai, Qifa Zhang, Yuqing He   +23 more
wiley   +1 more source