Results 61 to 70 of about 15,422 (239)

A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects

Food & Nutrition Research, 2011
Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS).
Elin Östman, Inger Björck, Domenico Lafiandra, Elinor Hallström, Francesco Sestili   +4 more
doaj   +1 more source

Effect of moisture content and drying method on the amylose content of rice

IOP Conference Series: Earth and Environmental Science, 2016
Rice is a primary source to all human beings. It gives energy and supply carbohydrate in human daily life. It is also one of the main sources of employment for people living in the rural area to generate incomes. In this study, determinations of quality of rice dried in an oven and in a Laterally Aerated Moving Bed (LAMB) dryer were performed., tTe ...
J Janaun, V V Kong, C G Toyu, N H Kamin, P Wolyna, J S Lee   +5 more
openaire   +1 more source

Probing Chiral Recognition on Amylose Tris(3,5‐Dimethylphenylcarbamate) Using Cinnamyl 2‐Aminoanilides: The Subtle Impact of Aliphatic Substituents

ELECTROPHORESIS, EarlyView.
This study investigates how subtle aliphatic substituent differences in racemic cinnamyl 2‐aminoanilides affect chiral recognition on amylose tris(3,5‐dimethylphenylcarbamate). Pronounced enantioselectivity changes arose from minimal structural variations. Mobile phase effects were examined, with 2‐propanol improving resolution.
Selen Gözde Kaya, Alessia Raucci, Clemens Zwergel, Antonello Mai, Sergio Valente, Roberto Cirilli   +5 more
wiley   +1 more source

Generation mean analysis for yield and quality traits in F2 and F3 generation of rice (Oryza sativa L.)

Electronic Journal of Plant Breeding, 2016
The experimental material consisted of five generations (P1, P2, F1, F2 and F3) obtained from two crosses using four parents laid out in a randomized block design with three replications to study the generation mean analysis for eleven characters viz ...
K. Subbulakshmi, N. Shunmugavalli and, A. Muthuswamy   +2 more
doaj   +1 more source

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

BMC Plant Biology, 2010
Abstract 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 diseases such as colon cancer, diabetes, obesity ...
Sestili Francesco, Janni Michela, Doherty Angela, Botticella Ermelinda, D'Ovidio Renato, Masci Stefania, Jones Huw D, Lafiandra Domenico   +7 more
openaire   +5 more sources

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

Environmental Progress &Sustainable Energy, EarlyView.
Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian, Arthur de Almeida Rebechi, Jéssica Mulinari, Jaqueline Garda‐Buffon, Luciane Maria Colla   +4 more
wiley   +1 more source

Chemical composition, structural features, and physicochemical properties of starches from Thai indigenous rice varieties

International Journal of Food Properties
Thai indigenous rice varieties provide valuable genetic resources due to their environmental resilience, but it is yet to be elucidated whether their endosperm starches are suitable for whole grain consumption or industrial applications.
Wichian Sangwongchai, Maysaya Thitisaksakul, Nitchakarn Sriwattana, Suphatta Phothiset, Duangkamon Sakloetsakun, Anoma Dongsansuk   +5 more
doaj   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Evaluation of rice varieties for physicochemical characters related to puffing quality

Electronic Journal of Plant Breeding, 2020
Puffed rice is one of the convenient rice based popular products in India. Variability among varieties for important physicochemical characters of the grain like amylose, protein, gelatinization temperature, grain length breadth ratio, bulk density ...
P. Parkavi, S. Banumathy, K. Thangaraj, R. Suresh, P. Arunachalam and K. Jothilakshmi
doaj   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source