Results 11 to 20 of about 5,349,084 (250)
Food Chemistry AdvancesThe starch digestion properties of cooked rice are associated with the chemical compositions of the rice grain. However, limited information is available on the chemical composition governing starch digestion properties in high-amylose rice.
Min Huang +4 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 +6 more
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EXTRACTION, PURIFICATION AND AMYLOSE CONTENT OF SOME STARCHES
The Journal of Agriculture of the University of Puerto Rico, 1971 EXTRACTION, PURIFICATION AND AMYLOSE CONTENT OF SOME ...
M. L. Berríos, M. A. González
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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 +4 more
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Inheritance Studies of Amylose Content, Yield and Grain Quality Characters in Different Rice Genotypes (Oryza sativa L.) [PDF]
Journal of Plant Production, 2021 Breeding for produced new rice varieties with good grain quality especially for low amylose content has become one of the most important goals in plant breeding programmes.
Nessreen Bassuony
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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 +3 more
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Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties. [PDF]
Foods, 2023 Reserve starch, the main component of durum wheat semolina, is constituted of two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure.
Sissons M +3 more
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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 +2 more
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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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