Results 31 to 40 of about 3,775,864 (331)
Food Chemistry: X, 2023 The use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals. The research aimed to study the physico-functional, bioactive, microstructure, and thermal characteristics of breakfast cereals using scanning electron ...
Farhana Mehraj Allai +6 more
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Gelatinization temperature of rice explained by polymorphisms in starch synthase [PDF]
Plant Biotechnology Journal, 2005 SummaryThe cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT.
Waters, Daniel L. E. +3 more
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Effects of the ratio of refined white rice and brown rice on the quality of compounded rice flour
Shipin yu jixie, 2022 Objective: This study aimed to optimize the compounding ratio of compounded brown rice flour. Methods: The effects of different ratios on the quality of compounded brown rice flour were analyzed by mixing refined white rice and brown rice (10∶0, 8∶2, 6∶4,
LIU Ying +4 more
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Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2023 Oil palm plants must be replanted every 25-30 years, resulting in waste of oil palm stems which can be taken for the stems. Palm sheaths have not been widely used even though they contain starch which is quite high at around 4.7%.
Maisaroh Maisaroh +2 more
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Optimization and application of steaming gelatinization process of japonica and glutinous sorghum [PDF]
Zhongguo niangzaoEffects of soaking grain water temperature, time and steaming time on the gelatinization of japonica and glutinous sorghum were investigated by single factor and orthogonal experiments to determine the optimal steaming gelatinization process, and it was ...
ZHOU Ping, WANG Guijun, WANG Qingyu, NI Jingyue, ZHANG Fuyan, CHEN Jiahao, ZHANG Xiang, XI Jin
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Foods, 2021 Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties.
Fen Xu +7 more
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Molecules, 2020 This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk.
Yun-Ting Hsiao, Chung-Yi Wang
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Genetic Diversity Relationship Between Grain Quality and Appearance in Rice
Frontiers in Plant Science, 2021 Grain quality is an important breeding objective in rice, and the appearance of the grain also affects its commercial value in the market. The aim of this study was to decode the rice grain qualities and appearances, such as gelatinization temperature ...
Hua Zhong +7 more
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Effect of Deproteinization or Defatting on Gelatinization and in Vitro Digestion Properties of Coix Starch [PDF]
Shipin Kexue, 2023 The effect of the removal of starch granule-associated proteins (SGAPs) and/or lipids on pasting and in vitro digestion properties of adlay starch was investigated. The results showed that the removal of both SGAPs and lipids increased the swelling power,
ZHANG Liran, GAO Dan, MAN Jianmin
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Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour [PDF]
, 2012 The aim of this study was to study the modification of gadung (Dioscorea hispida Dennst) flour using ginger oil as cross-linking agent following dispersion method to meet the standard physicochemical properties of wheat flour.
Retnowati, Diah Susetyo +2 more
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