Legume Science, 2022 The physicochemical properties and nutritional fractions of the starches isolated from nine Canadian‐grown peas, including marrowfat, green, and yellow pea types, were studied and compared with six commercial starches, to explore the unique properties of
Zhan‐Hui Lu +4 more
doaj +1 more source
Production of amylopectin and high-amylose starch in separate potato genotypes [PDF]
, 2004 Starch is one of the most important processed products from agriculture. Two main outlets can be identified; starch is either enzymatically processed for the production of sweeteners and as raw material for fermentation or channelled to various ...
Hofvander, Per
core
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
Advanced Science, EarlyView.Base editing enables precise nucleotide substitutions but limited by bystander editing. This study engineers plant base editors by fusing optimized TadA variants with PAM‐flexible SpRY nickase, enabling A‐to‐G, C‐to‐T, and dual‐base conversions in a highly condensed window (≤3 nucleotides). Additionally, TadDBE (TadA Dual‐Base Editor)‐mediated directed
Kangli Sun +14 more
wiley +1 more source
Novel cassava starches with low and high amylose contents: Structural and macro-molecular characterization in comparison with other commercial sources [PDF]
, 2012 Cassava (Manihot esculenta Crantz) is one of the most important sources of commercial production of starch along with potato, maize and wheat particularly for tropical and subtropical regions of the world.
Buléon, Alain +6 more
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Agrobacterial rol genes modify thermodynamic and structural properties of starch in microtubers of transgenic potato [PDF]
, 2010 Wild-type (WT) plants of potato (Solanum tuberosum L.) and their transgenic forms carrying agrobacterial genes rolB or rolC under the control of B33 class I patatin promoter were cultured in vitro on MS medium with 2% sucrose in a controlled-climate ...
Aksenova, N.P. +9 more
core +2 more sources
The Role of Amylose in Gel Forming of Rice Flour
Foods, 2023 In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.88 ± 1.16%, and 26.14 ± 0.25%, respectively, were selected to reveal the role of amylose in the gel forming of rice flours.
Jinmu Tian +5 more
doaj +1 more source
Physicochemical properties and leaching behavior of eight U.S. long-grain rice cultivars as related to rice texture [PDF]
, 2003 There are many long-grain rice cultivars produced commercially in the U.S.; however, little work has been done on correlating the structure and physicochemical properties of starch with their texture.
Cameron, Devon, Wang, Ya-Jane
core +2 more sources
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 +1 more
core +1 more source
Evaluating the Impact of Flour Protein Content on the Quality of Wholegrain Refrigerated Dough
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Refrigerated dough products offer convenience, but are often produced using refined flour. However, wholewheat flour‐based products provide health benefits by increasing dietary fiber intake. This study aims to determine the optimal flour protein content for developing clean label refrigerated dough using wholegrain ...
Maneka Malalgoda +5 more
wiley +1 more source