Results 81 to 90 of about 37,871 (282)

The Structure and Thermal Stability of Amylose−Lipid Complexes: A Case Study on Amylose−Glycerol Monostearate

, 2014
peer reviewedThree different crystalline amylose−glycerol monostearate (GMS) complexes with increasing thermal stability can be distinguished: type I, type IIa, and type IIb. All complexes consist of GMS-loaded amylose helices that pack hexagonally into
Geertrui M. Bosmans, Bart Goderis, Delcour, Jan, Cédric J. Gommes, Bosmans, Gertrui, Gommes, Cédric, Putseys, Joke, Joke A. Putseys, Jan A. Delcour, Bosmans, Geertrui, Goderis, Bart   +10 more
core   +1 more source

Amylose folding under the influence of lipids [PDF]

, 2012
The molecular dynamics simulation technique was used to study the folding and complexation process of a short amylose fragment in the presence of lipids. In aqueous solution, the amylose chain remains as an extended left-handed helix.
Marrink, Siewert J.; id_orcid, de Vries, Alex H.; id_orcid, de Vries, Alex H., Marrink, Siewert J., Lopez, Cesar A.   +4 more
core   +3 more sources

Antiseizure potency and neurotoxicity of the enantiomers of fenfluramine and norfenfluramine in rats and correlations with their concentrations in plasma and brain

Epilepsia, EarlyView.
Abstract Objective Based on the evidence that fenfluramine‐induced anorexia, weight loss, and cardiovascular toxicity are primarily mediated by the d‐enantiomers of fenfluramine and its metabolite norfenfluramine, we investigated pharmacokinetic/pharmacodynamic correlations for the active enantiomers of fenfluramine and norfenfluramine in the rat ...
Yara Sheeni, Dinorah Barasch, Tawfeeq Shekh‐Ahmad, Emilio Perucca, Meir Bialer   +4 more
wiley   +1 more source

Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy

, 2018
Amylose is well known to form inclusion complexes with various small molecules including fatty acids. In this study, we prepared amylose inclusion complexes with stearic acid derived spin probes and demonstrated the electron paramagnetic resonance (EPR ...
Yoksan, Rangrong, Elias, Ryan J., Kong, Lingyan, Yucel, Umut, Ziegler, Gregory R.   +4 more
core  

The Structure and Thermal Stability of Amylose–Lipid Complexes: A Case Study on Amylose–Glycerol Monostearate

, 2016
Three different crystalline amylose–glycerol monostearate (GMS) complexes with increasing thermal stability can be distinguished: type I, type IIa, and type IIb.
Geertrui M. Bosmans (1784719), Cédric J. Gommes (1784716), Jan A. Delcour (1679404), Joke A. Putseys (1784722), Bart Goderis (1443160)   +4 more
core   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Genetic Effect on Amylose and Protein Contents in the Crossed Rice Seeds

Plant Production Science, 2002
The nature of gene action may be revealed and desirable parents may be found by analyzing the combining ability and estimating the degree of heterosis in an early generation. Currently, varieties with a good eating quality are preferred.
Jong Gun Won, Tomohiko Yoshida, Yousuke Uchimura   +2 more
doaj   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

Inter-annual and regional variability of agronomic and grain quality traits of major Korean wheat cultivars under multi-environmental conditions. [PDF]

J Sci Food Agric
Abstract BACKGROUND Wheat agronomic performance and grain quality vary substantially depending on environmental conditions. However, few studies have evaluated agronomic performance, grain quality stability, and growth stage‐specific climatic regulation together across representative Korean wheat‐production environments. RESULTS Phenological traits and
Lee G, Park J, Kim KM, Kang CS, Kim S, Lee JH, Jung HJ.   +6 more
europepmc   +2 more sources

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source