Results 91 to 100 of about 20,863 (246)
Amylose content in starches: Toward optimal definition and validating experimental methods [PDF]
, 2012 A new analytical method to define and quantify the amylose content in starches is developed using two-dimensional (2D) macromolecular size/branch chain-length distributions obtained by multidimensional size-exclusion chromatography (SEC, also known as ...
Vilaplana, Francisco +5 more
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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 +6 more
wiley +1 more source
Simplified determination of water-insoluble amylose content of rice. [PDF]
, 1980 A simplified method for detn. of the water-insoluble amylose content of rice is proposed, which dispenses with the laborious and time-consuming prior defatting of rice flour by Soxhlet extraction.
Sowbhagya, C. M. +2 more
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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
Food Chemistry International, EarlyView.Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq +2 more
wiley +1 more source
Food Biomacromolecules, EarlyView.The dual‐thermal treatment enhanced the interaction between potato starch and gums, consequently reducing starch digestibility. Abstract Locust bean gum (LBG) and xanthan gum (XG) played regulatory roles in the digestibility of potato starch (PS) during thermal treatments.
Xiaopei Hu +6 more
wiley +1 more source
DIFFERENCES BETWEEN WHEAT CULTIVARS IN GRAIN PARAMETERS RELATED TO ETHANOL PRODUCTION [PDF]
Poljoprivreda, 2011 Wheat grain samples from sixteen winter cultivars originated from four localities were evaluated and compared in traits related to ethanol production as grain yield, grain hardness, content of protein, starch and amylose, and α-amylase activity.
Daniela Mikulíková +5 more
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Analysis of QTLs Associated with the Rice Quality Related Gene by Double Haploid Populations
International Journal of Genomics, 2014 We investigated the growth characteristics and analyzed the physicochemical properties of a doubled haploid population derived from a cross between “Cheongcheong” and “Nagdong” to breed a rice variety that tastes good after cooking and to detect ...
Gyu-Ho Lee +2 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
wiley +1 more source
Amylopectin and amylose content in wheat flour [PDF]
, 2013 Práce se zabývá obsahem amylosy ve škrobu pšeničné mouky. Amylosa je stanovena pomocí modifikované metody Con A vyvinuté Yunem a Mathesonem. Teoretická část se zabývá základními informacemi o škrobu a pšeničné mouce.The work deals with the content of ...
Bačáková, Martina
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