Results 81 to 90 of about 39,015 (237)
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 +2 more
doaj +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 +4 more
core +1 more source
Food Biomacromolecules, EarlyView.Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya +3 more
wiley +1 more source
On Amylose Content of Cultivated Rice Collected in Madagascar, 1988 [PDF]
, 1990 During the trip from June 1 to June 28 in 1988, 99 seed samples of cultivatred rice, Oryza sativa L., were collected. Those were classified into 130 according to the morphological observations. Their amylose contents were reported (Table 1).
片山, 忠夫 +6 more
core +1 more source
On Amylose Content of Cultivated Rice Collected in Tanzania, 1988 [PDF]
, 1990 During the trip from June 30 to August 10 in 1988, 105 seed samples of cultivated rice, Oryza sativa L., and a seed sample of O.glaberrima STEUD. were collected.
ILAILA, D. +8 more
core
Food Biomacromolecules, EarlyView.Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang +5 more
wiley +1 more source
Dominant amylose-extender mutant of maize [PDF]
, 2013 A transferrable maize gene is disclosed which is a dominant mutant allele at the amylose-extender (ae) locus. Maize seeds having this gene produce a high-amylose starch.
Robertson, Donald, Stinard, Philip
core
Methodological guidelines for the characterization of polysaccharide helical structures
Food Biomacromolecules, EarlyView.Abstract Polysaccharide chain conformation is a critical determinant of their physicochemical and biological properties; however, reliable identification remains a significant challenge due to the inconsistent structural evidence yielded by conventional analytical techniques.
Yixuan Wu +5 more
wiley +1 more source
Modification of potato starch granule structure and morphology in planta by expression of starch binding domain fusion proteins [PDF]
, 2010 Producing starches with altered composition, structure and novel physico-chemical properties in planta by manipulating the enzymes which are involved in starch metabolism or (over)expressing heterologous enzymes has huge advantages such as broadening the
Huang, X.
core
Food Biomacromolecules, EarlyView.Abstract The degree of milling significantly affects the physical, mechanical, cooking, textural, and pasting properties of rice. The research was conducted to assess how strongly the degree of milling (DOM) affects these characteristics in various rice varieties.
Saadia Zainab +4 more
wiley +1 more source