Results 71 to 80 of about 20,863 (246)
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 +4 more
doaj +1 more source
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 +7 more
doaj +1 more source
Starch branching enzymes and their genes in Sorghum [PDF]
, 2004 Starch is an important raw material both for food and non-food purposes. It is synthesized and stored in source and sink tissues in plants. The starch deposited in amyloplasts of storage tissues possesses several physico-chemical properties, which makes ...
Mutisya, Joel
core
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 +2 more
doaj +1 more source
Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo +6 more
wiley +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng +6 more
wiley +1 more source
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 +6 more
core +2 more sources
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan +3 more
wiley +1 more source
Wheat Tortilla Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour [PDF]
, 2003 Amylose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. Fourteen flour blends with amylose content ranges of \u3c 1 to 29% were used to study tortilla production and quality parameters ...
Jackson, David S. +7 more
core +2 more sources
International Journal of Food PropertiesThai 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 +5 more
doaj +1 more source