Results 61 to 70 of about 7,619 (259)

Between and Within Bay Differences in Mesozooplankton Assemblages in the Central and Eastern Baltic Sea: An Exploratory Study

Biological Diversity, EarlyView.
Mesozooplankton assemblages differed significantly both between and within Baltic Sea bays, driven mainly by local salinity and temperature gradients. Distinct communities occurred over distances of less than 1 km, demonstrating strong fine‐scale spatial variability.
Neele Schmidt, Amanda Adam Jansson
wiley   +1 more source

The Effect of Particle Size, Solid Content, NaCl and Na2CO3 on The Amilographic Characteristics of Corn Flour and Corn Starch

Jurnal Teknologi dan Industri Pangan, 2010
The ojective of this research was to investigate the effect of corn flour particle sizes (60, 80 and 100 mesh), solid content (40, 45, 50 and 55 gr sample), NaCl (1, 2, 3, and 4% w/w) and Na2CO3 (0.1, 0.3, 0.6, 0.9 and 1.2%, w/w) on the amilography ...
Tjahja Muhandri
doaj  

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

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

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
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

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 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