Results 31 to 40 of about 5,955,995 (276)

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
doaj   +1 more source

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
doaj   +1 more source

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
doaj   +1 more source

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
doaj   +1 more source

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
doaj   +1 more source

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
doaj   +1 more source

Increasing the amylose content of durum wheat through silencing of the SBEIIa genes [PDF]

, 2010
Background High amylose starch has attracted particular interest because of its correlation with the amount of Resistant Starch (RS) in food. RS plays a role similar to fibre with beneficial effects for human health, providing protection from several ...
Francesco Sestili, Janni Michela, Doherty, A., Jones Huw D, Botticella, E., Huw D Jones, Doherty Angela, Domenico Lafiandra, Renato D'Ovidio, Michela Janni, Botticella Ermelinda, D'ovidio, R., Lafiandra, D., Masci, S., Jones, H. D., Angela Doherty, Sestili, F., Ermelinda Botticella, Lafiandra Domenico, D'Ovidio Renato, Stefania Masci, Sestili Francesco, Masci Stefania, Janni, M.   +23 more
core   +1 more source

Production of amylopectin and high-amylose starch in separate potato genotypes [PDF]

, 2004
Starch is one of the most important processed products from agriculture. Two main outlets can be identified; starch is either enzymatically processed for the production of sweeteners and as raw material for fermentation or channelled to various ...
Hofvander, Per
core   +1 more source

Studies on correlation of amylose content and grain dimensions in Basmati rice (Oryza sativa L.)

Electronic Journal of Plant Breeding, 2019
Basmati rice grain quality traits are the parameters which determine the export potential. Among various parameters, amylose content along with grain dimensions are important grain quality traits of Basmati rice. A total of 140 recombinant inbred lines
Rakhi Bhardwaj, R. K. Salgotra and, Manmohan Sharma   +2 more
doaj   +1 more source

Variability in Amylose Content of Rice

, 1976
This article 'Variability in Amylose Content of Rice' appeared in the International Rice Research Newsletter series, created by the International Rice Research Institute (IRRI). The primary objective of this publication was to expedite communication among scientists concerned with the development of improved technology for rice and for rice based ...
Paule, C. M., Gomez, K. A., Juliano, B. O., Coffman, W. R.   +3 more
openaire   +1 more source