Results 51 to 60 of about 5,349,084 (250)

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

, 1990
During the trip from June 1 to June 28 in 1988, 99 seed samples of cultivatred rice, Oryza sativa L., were collected. Those were classified into 130 according to the morphological observations. Their amylose contents were reported (Table 1).
片山, 忠夫, KATAYAMA, Tadao C., SATOH, Hikaru, 109075, RAKOTONJANAHARY, Xavier Roland, 109073, 109074   +6 more
core   +1 more source

CALCIUM ABSORPTION KINETIC ON INDONESIAN RICE

Indonesian Journal of Chemistry, 2010
Calcium absorption kinetic from three varieties rice i.e. low-, medium-, and high amylose content were evaluated. Three calcium salt (calcium acetate, -lactate and - gluconate) were used as a fortifican.
Chatarina Wariyah, Mary Astuti, Supriyadi Supriyadi, Chairil Anwar   +3 more
doaj   +1 more source

Whole‐Cell Production of Resolvin E2 and 17R‐Resolvin D5 by a Double‐Oxygenating 15S‐Lipoxygenase With 5S‐Lipoxygenase Activity From Pseudobdellovibrionaceae bacterium

Biotechnology and Bioengineering, EarlyView.
A recombinant whole‐cell platform expressing a bacterial 15S‐LOX exhibiting 5S‐LOX activity enabled the stereoselective production of RvE2 and 17R‐RvD5 from 18R‐HEPE and 17R‐HDHA, achieving final concentrations of 0.57 mM and 1.48 mM from 4.0 mM substrates, respectively, under optimized conditions.
Hee‐Gyeong Lee, Kyung‐Chul Shin, Deok‐Kun Oh   +2 more
wiley   +1 more source

Effect of growing conditions on starch and protein content in triticale grain and amylose content in starch

Plant, Soil and Environment, 2010
The effect of growing conditions on starch and protein content in triticale grain and amylose content in starch was studied on winter triticale cvs. Kitaro, Lupus, Lamberto and Ticino harvested in 2006 and 2007 in Humpolec and Pernolec, Czech Republic ...
I. Burešová, I. Sedláčková, O. Faměra, J. Lipavský   +3 more
doaj   +1 more source

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Phenotyping of experimental rice population in accelerated breeding of new varieties with valuable grain quality traits [PDF]

BIO Web of Conferences
The study of the consumer advantages of rice samples was carried out in connection with the development of an effective breeding methodology for developing rice genotypes based on an accelerated breeding process.
Mukhina Zhanna, Tumanyan Natalya, Papulova Ellina, Yesaulova Liubov, Garkusha Sergei   +4 more
doaj   +1 more source

Mild Hydrothermal Stabilization: An Innovative Technology for Improving Whole‐Grain Rice Quality in West Africa and Elsewhere

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Whole‐grain (brown) rice has superior nutritional quality but is prone to rancidity, primarily caused by endogenous lipases and oxidases. This study evaluated mild hydrothermal stabilization (MHS), comprising grain surface wetting, followed by short‐duration atmospheric‐pressure steaming, applied to two West African ...
Sali A. Ndindeng, Erasmus N. Tang, Johnes N. David, Walter R. L. De Man, David Kamau, John R. N. Taylor   +5 more
wiley   +1 more source

Exploring the potential of laser photoacoustic spectroscopy (LPAS) for predicting amylose content in rice flour

Exploration of Foods and Foodomics
Aim: Rice, one of the most widely consumed staple foods globally, relies on amylose content for its quality, impacting cooking, digestibility, and health properties.
Florinda Artuso, Claudio Ciceroni, Luca Fiorani, Isabella Giardina, Massimo Francucci, Antonia Lai, Ivano Menicucci, Marcello Nuvoli, Fabio Pollastrone   +8 more
doaj   +1 more source

Starch hydrogels: The influence of the amylose content and gelatinization method

International Journal of Biological Macromolecules, 2018
Gelatinization and retrogradation, influenced by amylose and amylopectin ratio, are important characteristics for starch hydrogels elaboration. The objective of this study was to evaluate the influence of amylose content and the gelatinization method on the physicochemical characteristics of native and cross-linked rice starch hydrogels. The native and
Bárbara, Biduski, Wyller Max Ferreria da, Silva, Rosana, Colussi, Shanise Lisie de Mello El, Halal, Loong-Tak, Lim, Álvaro Renato Guerra, Dias, Elessandra da Rosa, Zavareze   +6 more
openaire   +2 more sources

Optimizing Instant Rice Quality of Milled and Brown Rice Through Cultivar‐Selection

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Instant rice products are increasingly favored for convenience; however, achieving consistent quality, particularly rehydration performance and texture, remains a challenge. Rice cultivars differ in physicochemical properties that influence processing behavior and final product quality, yet systematic screening ...
Faith Ouma, Kaushik Luthra, Griffiths Atungulu   +2 more
wiley   +1 more source