Results 71 to 80 of about 5,349,084 (250)

Interrelations among grain quality characters in rice [PDF]

Electronic Journal of Plant Breeding, 2011
An experiment was conducted with five CMS lines and ten restorer lines to estimate the interrelationships among the grain quality parameters. Amylose content, gel consistency, water uptake, alkali value and L/B ratio recorded non significant correlation ...
N. Malini, T. Sundaram and S. Hari Ramakrishnan
doaj  

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

Antiseizure potency and neurotoxicity of the enantiomers of fenfluramine and norfenfluramine in rats and correlations with their concentrations in plasma and brain

Epilepsia, EarlyView.
Abstract Objective Based on the evidence that fenfluramine‐induced anorexia, weight loss, and cardiovascular toxicity are primarily mediated by the d‐enantiomers of fenfluramine and its metabolite norfenfluramine, we investigated pharmacokinetic/pharmacodynamic correlations for the active enantiomers of fenfluramine and norfenfluramine in the rat ...
Yara Sheeni, Dinorah Barasch, Tawfeeq Shekh‐Ahmad, Emilio Perucca, Meir Bialer   +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

Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)

Indonesian Food and Nutrition Progress, 2018
Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose.
Muhammad Nur Buwono, Bambang Sigit Amanto, Esti Widowati   +2 more
doaj   +1 more source

The effect of amylose on kernel phenotypic characteristics, starch-related gene expression and amylose inheritance in naturally mutated high-amylose maize

Journal of Integrative Agriculture, 2020
High-amylose maize starch has great potential for widespread industrial use due to its ability to form strong gels and film and in the food processing field, thus serving as a resistant starch source.
Xu-dong ZHANG, Xue-chun GAO, Zhi-wei LI, Lu-chun XU, Yi-bo LI, Ren-he ZHANG, Ji-quan XUE, Dong-wei GUO   +7 more
doaj   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Electrophoretic and DSC studies on different wheat starches with various amylose content

, 2006
Granule-bound starch synthase and the structural and thermodynamic properties of the isolated starches were compared using amylopectin (2.1% amylose content), normal (20.5-25.1% amylose content) and high amylose (≥39.5% amylose) wheat cultivars of ...
L. Wasserman, A. Schiraldi, T. Noda, V. P. Yuryev, P. Vaccino, G. Bodggini, A. M. Kudryavzev, V. Yuryev, L. A. Wasserman, A. Kudryavzev, G. Boggini   +10 more
core   +2 more sources

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source