Results 61 to 70 of about 7,559 (252)

Effects of “starch:water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry

International Journal of Food Studies, 2019
Native starch was extracted from nine germplasm collections of Araucaria angustifolia seeds in aqueous medium and they were characterized by Pasting Properties (RVA), X-ray Powder Diffractometry (XRD) and Scanning Electron Microscopy (SEM).
Camila Bet, Rossane Godoy, Layse Cordoba, Ivo Demiate, Luiz Lacerda, Egon Schnitzler   +5 more
doaj   +1 more source

Grain Quality and Allelic Variation of the Badh2 Gene in Thai Fragrant Rice Landraces

Agronomy, 2020
Fragrance, which plays an important role in determining the economic value of rice to growers and consumers, is known to be controlled by the Badh2 gene. This study evaluated the grain quality characteristics and allelic variation of the Badh2 gene in 22
Phukjira Chan-in, Sansanee Jamjod, Narit Yimyam, Benjavan Rerkasem, Tonapha Pusadee   +4 more
doaj   +1 more source

Kirkendall‐Effect‐Mediated Hollow Bimetallic Hexacyanoferrates for Aqueous Zn‐Ion Batteries: Suppressing Jahn–Teller Distortions and Enhancing Ion Transport and Cyclability

Carbon Energy, EarlyView.
Kirkendall‐engineered hollow Ni–Mn hexacyanoferrates feature Ni‐tunable shell thickness and uniform alloying, coupling architectural control with electronic stabilization. Composition–morphology co‐optimization suppresses Mn³⁺‐driven Jahn–Teller distortions and lowers charge‐transfer barriers, enabling rapid Zn²⁺ transport and reversible redox.
Jihong Kim, Nayeon Shin, Byung Do Lee, Sung Min Wi, Sohyeon Park, Woon Bae Park, Younghyun Cho, Wook Ahn, Jaehan Lee, Jong Bae Park, Juwon Lee, Sangyeon Pak, Young‐Woo Lee   +12 more
wiley   +1 more source

Starch Gelatinization at Different Temperatures as Measured by Enzymic Digestion Method [PDF]

Agricultural and Biological Chemistry, 1983
The gelatinization process of potato starch was isothermally investigated at 52.5∽65.3°C. The degree of gelatinization was measured by an enzymic digestion method using glucoamylase. When the starch–water suspension was incubated at a definite temperature the gelatinization reached a limit at each temperature after 30∽60 min incubation.
openaire   +2 more sources

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, EarlyView.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source

Effect of Alkaline Extrusion Temperature on Rheological Properties of Andean Corn Dough

Biology and Life Sciences Forum
The application of alkaline extrusion in whole corn flour not only produces partial gelatinization of starch but also favors interactions between its components and releases natural hydrocolloids, modifying the rheological properties and suitability for ...
Natalia Ester Dominguez, María Alejandra Gimenez, Cristina Noemi Segundo, Ileana de los Angeles Gremasqui, Manuel Oscar Lobo, Norma Cristina Samman   +5 more
doaj   +1 more source

Tunable amylopectin graft copolymers for flocculating and dewatering iron ore tailings

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract Polyacrylamide (PAM), the standard flocculant for mining tailings, often produces turbid supernatants and poorly dewatered sediments, limiting water reuse and tailings densification. We synthesized amylopectin‐graft‐poly[(2‐methacryloyloxy)ethyl]trimethylammonium chloride (AP‐g‐PMETAC) copolymers with systematically varied graft frequency (N = 
Gustavo P. Zago, Reinaldo Giudici, João B. P. Soares   +2 more
wiley   +1 more source

Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content

Foods
The demand for rice varieties with lower amylose content (AC) is increasing in Southeast Asia, primarily due to their desirable texture and cooking qualities. This study presents the development of whole-grain rice lines with low to intermediate glycemic
Ekawat Chaichoompu, Siriphat Ruengphayak, Siriluck Wattanavanitchakorn, Rungtiwa Wansuksri, Usa Yonkoksung, Phim On Suklaew, Sunee Chotineeranat, Sujitta Raungrusmee, Apichart Vanavichit, Theerayut Toojinda, Wintai Kamolsukyeunyong   +10 more
doaj   +1 more source

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

Assessing Clinical Severity and Prognosis in Adolescents With Anorexia Nervosa and Atypical Anorexia Nervosa Using the Albumin‐Globulin Ratio

European Eating Disorders Review, EarlyView.
ABSTRACT Objective The albumin‐globulin ratio (AGR) is a biochemical marker reflecting nutritional and inflammatory status, with significant prognostic value in chronic conditions. This study examined its association with clinical/biochemical markers in adolescents with anorexia nervosa (AN) and atypical AN (AAN).
Eylem Şerife Kalkan, Ayşe Bilge Baklaci, Yelda Kiliç, Sinem Akgül, Nilgün Özgül, Melis Pehlivanturk Kizilkan   +5 more
wiley   +1 more source