Results 21 to 30 of about 20,863 (246)
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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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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Breath-hydrogen production and amylose content of the diet [PDF]
The American Journal of Clinical Nutrition, 1997 Recommendations to increase dietary intakes of starch and fiber in the United States may result in increased intake of resistant starch. High-amylose starch appears to resist digestion in vitro. To investigate the in vivo effect of high-amylose starch, diets containing 70% amylose or amylopectin cornstarches were fed for 14 wk each in a crossover ...
K M, Behall, J C, Howe
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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 +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 +5 more
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Inheritance of amylose content in rice (Oryza sativa L.) [PDF]
, 1988 The inheritance of low and very low amylose contents in six rice crosses and their reciprocals was studied by single grain analysis of parents F1, F2, B1 and B2 seeds.
Khush, G. S., Kumar, Ish
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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 +5 more
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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 +2 more
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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 +4 more
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Heritability and amylose content in hybrid lines of late-generation rice with colored pericarp [PDF]
Brazilian Journal of BiologyImproving 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 +10 more
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