Results 11 to 20 of about 14,797 (214)

Effects of Amylose and Protein Contents on Visual Appearance and Eating Quality of Proso Millet [PDF]

Shipin Kexue, 2023
In this study, four proso millet varieties with significantly different amylose and protein contents were used to explore the effects of amylose and protein contents on the visual appearance and eating quality of proso millet. The results showed that the
LI Dongmei, WANG Honglu, GONG Yao, CAO Ziwei, LI Jiayu, FENG Baili
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Pasting, cooking, and digestible properties of Japonica rice with different amylose contents

International Journal of Food Properties, 2022
Pasting, cooking, and digestible properties of Japonica rice with different amylose contents were investigated. Low-, medium-, and high-amylose Japonica rice (waxy, 18.8% amylose content, and 33.3% amylose content) were cooked and evaluated for water ...
Wei Zhang, Yuxuan Liu, Xianli Luo, Xuefeng Zeng   +3 more
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Comparison of the Grain Quality and Starch Physicochemical Properties between Japonica Rice Cultivars with Different Contents of Amylose, as Affected by Nitrogen Fertilization

Agriculture, 2021
In order to determine the effects of nitrogen fertilizer on the grain quality and starch physicochemical properties of japonica rice cultivars with different contents of amylose, normal amylose content (NAC) and low amylose content (LAC) cultivars were ...
Yajie Hu, Shumin Cong, Hongcheng Zhang
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Proteomic profiling reveals differentially expressed proteins associated with amylose accumulation during rice grain filling

BMC Genomics, 2020
Background Amylose accumulation in rice grains is controlled by genetic and environmental factors. Amylose content is a determinant factor of rice quality in terms of cooking and eating.
Hengdong Zhang, Jiana Chen, Shuanglü Shan, Fangbo Cao, Guanghui Chen, Yingbin Zou, Min Huang, Salah F. Abou-Elwafa   +7 more
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Structural and functional characteristics of Japonica rice starches with different amylose contents

CyTA - Journal of Food, 2021
Fully understanding the structures and properties of starches with different amylose contents is important to agriculture and food industries. Structural and functional characteristics of three Japonica rice starches differing in amylose content (
Xianli Luo, Bei Cheng, Wei Zhang, Zaixi Shu, Pingping Wang, Xuefeng Zeng   +5 more
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Profiling Bangladeshi rice diversity based on grain size and amylose content using molecular markers

Current Plant Biology, 2018
Bangladesh lies within the origin of rice biodiversity and is home to many genotypes with varying amylose content and grain size. There is however no precise data on their amylose content and correlation with grain size and type.
Nilufa Ferdous, Sabrina M. Elias, Zakir Hossain Howlader, Sunil Kumar Biswas, Md. Sazzadur Rahman, Kum Kum Habiba, Zeba I. Seraj   +6 more
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VARIABILITY OF AMYLOSE AND AMYLOPECTIN IN WINTER WHEAT AND SELECTION FOR SPECIAL PURPOSES [PDF]

Poljoprivreda, 2015
The aim of this study was to investigate the variability of amylose and amylopectin in 24 Croatian and six foreign winter wheat varieties and to detect the potential of these varieties for special purposes.
Nikolina Weg Krstičević, Sonja Petrović, Andrijana Rebekić, Đurđica Ačkar, Sunčica Guberac, Sonja Marić   +5 more
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Physicochemical and nutritional properties of starches from nine Canadian‐grown peas compared with six commercial starches

Legume Science, 2022
The physicochemical properties and nutritional fractions of the starches isolated from nine Canadian‐grown peas, including marrowfat, green, and yellow pea types, were studied and compared with six commercial starches, to explore the unique properties of
Zhan‐Hui Lu, Yiting Lu, Elizabeth Donner, Qiang Liu, Dengjin Bing   +4 more
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Effect of processing condition and polishing rate on apparent Amylose content of some Sri Lankan rice varieties

Tropical Agricultural Research, 2015
Rice (Oryza sativa) is the staple food in Sri Lanka. Amylose content is the key determinant of cooking and eating qualities of rice. Therefore it is commonly used as an objective index for cooked rice texture.
H.D.K. Darandakumbura, B.D.R. Prasantha, D.G.N.G. Wijesinghe   +2 more
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Heritability and amylose content in hybrid lines of late-generation rice with colored pericarp [PDF]

Brazilian Journal of Biology
Improving grain quality in rice breeding is one of the main tasks. This concerns the creation of rice varieties with colored pericarp uncommon in the Republic of Kazakhstan, and the assessment of its quality is an important stage of breeding.
G. Baiseitova, Kh. Berkimbay, D. Mynbayeva, A. Nussupova, A. K. Amirova, B. Usenbekov, Z. Kulakhmetova, G. Yernazarova, D. Yussayeva, D. Kazkeyev, S. Mukhambetzhanov   +10 more
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