Results 1 to 10 of about 5,955,995 (276)

Amylose content of rice marketed in Portugal

, 2014
Amylose content is considered to be the most important parameter of cooking quality in rice. Presently, rice cultivars are categorized according to amylose content into three groups: low, medium and high amylose content cultivars. The specific objective of this work is to evaluate the grain amylose content of 77 cultivars, which cover Índica and ...
Correia, Paula, Santos, Tania, Lemos, Diogo, Brites, Carla, Guiné, Raquel   +4 more
core   +3 more sources

BREEDING OF RICE VARIETIES WITH A HIGH CONTENT OF AMYLOSE [PDF]

Зерновое хозяйство России, 2018
There are different appraisal criteria for the reference of rice varieties to the group of cultivars with high quality. In India, Bangladesh and the Philippines the people prefer the high amylose varieties which are boiled soft. The starch properties are the key factor for the nutritional and culinary qualities of the cooked rice, and the quantity of ...
N. Yu. Bushman, V. N. Bruyako, E. А. Malyuchenko   +2 more
openaire   +3 more sources

A study on the changes in rice composition under reduced fertilization conditions using Raman spectroscopy technology

Scientific Reports
The substitution of microbial fertilizer for chemical fertilizer can not only improve soil fertility but also effectively enhance rice quality. To investigate the effect of different amounts of combined application of chemical fertilizer and microbial ...
Changming Li, Yong Tan, Chunyu Liu, Xun Gao, Zhong Lv   +4 more
doaj   +1 more source

Rice varieties in relation to saltine rice cracker quality

International Journal of Food Properties, 2019
Three varieties of dry-milled rice flour – Angemi (low amylose), Saemimyun, and Saegoami (high amylose) – were compared with wheat flour for cracker manufacture.
Jin Soo Kim, Bong Kyung Koh
doaj   +1 more source

Dynamics of starch formation and gene expression during grain filling and its possible influence on grain quality

Scientific Reports
In rice, grain filling is a crucial stage where asynchronous filling of the pollinated spikelet’s of the panicle occurs. It can influence both grain quality and yield.
Sanjeeva Rao Durbha, N. Siromani, V. Jaldhani, T. Krishnakanth, Vishnukiran Thuraga, C. N. Neeraja, D. Subrahmanyam, R. M. Sundaram   +7 more
doaj   +1 more source

Physico-chemical and cooking characteristics of rice genotypes [PDF]

Electronic Journal of Plant Breeding, 2010
Studies were conducted on 110 rice genotypes to assess the genetic variability, heritability and correlation among thegenotypes for sixteen grain quality characters and grain yield.
Umadevi, M, P. Veerabadhiran, S. Manonmani and P. Shanmugasundaram
doaj  

Suitability of early indica rice for the preparation of rice noodles by its starch properties analysis

Food Chemistry: X
The research was conducted to explore the affiliation between the physicochemical properties of rice noodles and rice starch of early indica rice samples of varying amylose content.
Saadia Zainab, Xianqing Zhou, Yurong Zhang, Saira Tanweer, Tariq Mehmood   +4 more
doaj   +1 more source

Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content. [PDF]

Front Plant Sci, 2023
Luo M, Gong W, Zhang S, Xie L, Shi Y, Wu D, Shu X.   +6 more
europepmc   +1 more source

Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content^§. [PDF]

Food Technol Biotechnol, 2023
Nikolić V, Žilić S, Simić M, Kandić V, Titan P.   +4 more
europepmc   +1 more source

Effect of retrograded starch with different amylose content on the rheological properties of stored yogurt. [PDF]

J Food Sci Technol, 2023
Dircio-Morales MA, Velazquez G, Sifuentes-Nieves I, Flores-Silva PC, Fonseca-Florido HA, Mendez-Montealvo G.   +5 more
europepmc   +1 more source