Results 111 to 120 of about 20,863 (246)

Electrophoretic and DSC studies on different wheat starches with various amylose content [PDF]

, 2006
Granule-bound starch synthase and the structural and thermodynamic properties of the isolated starches were compared using amylopectin (2.1% amylose content), normal (20.5-25.1% amylose content) and high amylose (≥39.5% amylose) wheat cultivars of ...
L. Wasserman, A. Schiraldi, T. Noda, V. P. Yuryev, P. Vaccino, G. Bodggini, A. M. Kudryavzev, V. Yuryev, L. A. Wasserman, A. Kudryavzev, G. Boggini   +10 more
core  

Influence of Environmental Temperature during the Ripening Period on the Amylose Content and Whiteness of Low-amylose Rice.

Japanese Journal of Crop Science, 2002
We examined the effects of environmental temperature (ET) during the ripening period on the amylose content and the whiteness values (an indicator of dull endosperm), in seven low-amylose rice cultivars. ET showed a significant negative correlation with the amylose content in all cultivars examined.
MATSUE, Yuji, SATO, Hirokazu, UCHIMURA, Yosuke, OGATA, Takefumi   +3 more
openaire   +2 more sources

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Production of bihon-type noodles from maize starch differing in amylose content [PDF]

, 2021
Maize starches extracted from selected maize cultivars with 0.2-60.8% amylose contents were used to produce bihon-type noodles. Starch dough using a pregelatinized starch binder was prepared and extruded through a laboratory-scale extruder simulating the
Tam, Lai Ming, Li, Jiansheng, Collado, Lilia S., Tan, Wilson T., Corke, Harold   +4 more
core  

Effects of genotype and environment on the physiochemical properties of Canadian oat varieties

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 3111-3121, 30 March 2025.
Abstract BACKGROUND The relationship between oat grain composition and physical attributes as influenced by oat genotype and Canadian growing environments was investigated. Thirty Canadian oat (Avena sativa L.) genotypes, grown in three Canadian growing locations (Brandon, Manitoba; Portage la Prairie, Manitoba; and Lacombe, Alberta) over 2 consecutive
Vanessa Alexander, Kirby T. Nilsen, Sijo Joseph, Trust Beta, Lovemore Nkhata Malunga   +4 more
wiley   +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

Turmeric essential oil‐loaded wheat starch cryogels as superabsorbent pads for active packaging of fish fillets

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study aimed to create a cryogel with water‐absorbing and antioxidant properties. Wheat starch (10%, w/v) was used to produce cryogels, which were then incorporated with turmeric essential oil (TEO) at two concentrations: 20% and 30% (w/w of starch).
Elder Pacheco da Cruz, Laura Martins Fonseca, Cristina Jansen, Rosane Lopes Crizel, Gabriel Lucas Pail, Camila de Oliveira Pacheco, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +7 more
wiley   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

On Amylose Content of Cultivated Rice Collected in Tanzania, 1988 [PDF]

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., 片山, 忠夫, KATAYAMA, Tadao C., SATOH, Hikaru, CHING'ANG'A, H. M.   +4 more
core  

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