Results 1 to 10 of about 92,725 (287)

Genetic Analysis for Cooking and Eating Quality of Super Rice and Fine Mapping of a Novel Locus qGC10 for Gel Consistency [PDF]

Frontiers in Plant Science, 2020
Rice (Oryza sativa L.) is an important cereal that provides food for more than half of the world’s population. Besides grain yield, improving grain quality is also essential to rice breeders.
Anpeng Zhang, Anpeng Zhang, Yang Gao, Yuanyuan Li, Banpu Ruan, Shenglong Yang, Shenglong Yang, Chaolei Liu, Bin Zhang, Hongzhen Jiang, Guonan Fang, Shilin Ding, Noushin Jahan, Lihong Xie, Guojun Dong, Zhengjin Xu, Zhenyu Gao, Longbiao Guo, Qian Qian   +18 more
doaj   +4 more sources

Influence of Rice Physicochemical Properties on High-Quality Fresh Wet Rice Noodles: Amylose and Gel Consistency as Key Factors [PDF]

Gels
Fresh wet rice noodles (FWRNs) are a popular staple food in southern China. The quality of rice varieties results in the inconsistent quality of FWRNs. However, evaluation of rice adaptability for the production of FWRNs is not comprehensive due to the ...
Dezhi Zhao, Yuanyuan Deng, Qi Huang, Guang Liu, Yan Zhang, Xiaojun Tang, Pengfei Zhou, Zhihao Zhao, Jiarui Zeng, Ying Liu, Ping Li   +10 more
doaj   +3 more sources

Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture, 2021
The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to
Ramin Rayee, Tran Dang Xuan, Tran Dang Khanh, Hoang-Dung Tran, Kakar Kifayatullah   +4 more
doaj   +4 more sources

Tongue pressure modulation for initial gel consistency in a different oral strategy. [PDF]

PLoS ONE, 2014
In the recent hyper-aged societies of developed countries, the market for soft diets for patients with dysphagia has been growing and numerous jelly-type foods have become available. However, interrelationships between the biomechanics of oral strategies
Sumiko Yokoyama, Kazuhiro Hori, Ken-ichi Tamine, Shigehiro Fujiwara, Makoto Inoue, Yoshinobu Maeda, Takahiro Funami, Sayaka Ishihara, Takahiro Ono   +8 more
doaj   +5 more sources

A Mutation of cyOsPPDKB Affects Starch Structure and Gel Consistency in Rice

Agronomy, 2023
In addition to increasing grain yield, improving rice (Oryza sativa L.) quality has received increasing attention recently. The cooking and eating quality (CEQ) is an important indicator of rice quality. Chalkiness and floury endosperm have a significant
Zhennan Gao, Chunshou Li, Fudeng Huang, Junfeng Xu, Yong He, Yuqing Dan, Yuanyuan Hao, Zhihong Tian   +7 more
doaj   +3 more sources

Protein Contents Determine the Thermal Stability and Gel Consistency of High-Amylose Milled Rice [PDF]

Foods
Protein and starch are the two primary components of rice flour, significantly influencing their gelatinization and gel consistency. However, the role of protein in the gelatinization properties and gel consistency of high-starch starch remains unclear ...
Yizhang Feng, Yandong Huang, Zhongquan Cai, Shuolei Liao, Shahzad Ahmad, Xiaokun Huang, Jiangchuan Li, Xiaochen Qi, Yuning Wu, Zhenzhou Wu, Piqing Liu, Yongfu Qiu   +11 more
doaj   +5 more sources

Assessment of the Prediction Accuracy of Genomic Selection for Rice Amylose Content and Gel Consistency

Agronomy
Genomic selection is an effective method for accelerating the enhancement of plant agronomic traits. Currently, genotype acquisition mainly depends on resequencing and chip technology, and the cost and efficiency are still the key factors restricting the
Yanjie Lu, Chengcai Xia, Zihao Wang, Qi Liu, Mengyuan Zhu, Xianqiu Xie, Yongyu Zhao, Yunwei Jiang, Xuan Luo, Meiling Zou, Dayong Fan, Zhiqiang Xia   +11 more
doaj   +4 more sources

Improved consistency in 2D gel electrophoresis: Sheep plasma as a test case [PDF]

Electrophoresis, 2017
Two‐dimensional (2D) gel electrophoresis is a well‐proven proteomic technique; however, sample‐specific optimisation can often be necessary in order to get consistent quantitation. In particular, plasma samples are often smeared on 2D gels making spot matching difficult.
Stuart, Brown, Gillian, Norris
exaly   +5 more sources

Key quality traits in rice grains determining fresh wet rice noodles quality: a multivariate statistical methods across varieties [PDF]

Frontiers in Plant Science
Fresh wet rice noodles is one of the delicacies for young and old in East and Southeast Asia. Its main material is rice. However, there are many varieties of rice. Not all rice is suitable for processing into fresh wet rice noodles.
Yufei Li, Ling Liu, Xin Shu, Fan Zhu, Xinpeng Xiang, Chenhao Wu, Bocheng Tang, Yajun Hu, Guanghui Chen, Guanghui Chen, Yue Wang   +10 more
doaj   +2 more sources

Genome-wide association study (GWAS) and transcription analysis of candidate genes for rice grain eating and cooking quality (ECQ) traits [PDF]

BMC Genomics
Rice eating and cooking quality (ECQ) is a key determinant of consumer preference and market value, governed by complex genetic and biochemical mechanisms.
Fatemeh Farzad Amirebrahimi, Abbas Saidi, Asadollah Ahmadikhah   +2 more
doaj   +2 more sources