Results 31 to 40 of about 98,337 (212)
Genome editing in potato via CRISPR-Cas9 ribonucleoprotein delivery [PDF]
, 2018 Clustered regularly interspaced short palindromic repeats and CRISPR-associated protein-9 (CRISPR-Cas9) can be used as an efficient tool for genome editing in potato (Solanum tuberosum).
Andersson +22 more
core +1 more source
Influence of starch origin on rheological properties of concentrated aqueous solutions [PDF]
Hemijska Industrija, 2011 The rheological properties of corn and potato starch concentrated aqueous solutions were investigated at 25ºC. The starches were previously dispersed in water and the solutions were obtained by heating of dispersions at 115-120ºC for 20 minutes.
Stojanović Željko P. +2 more
doaj +1 more source
Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles
Shipin gongye ke-ji, 2022 To investigate the effect of root crop starch types on the quality of Huanggang fish meat noodles, the physicochemical properties, pasting property, particle size, solubility and swelling of sweet potato starch (from the cultivars SPS1, SPS2 and SPS3 ...
Zhiwei HU +3 more
doaj +1 more source
Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing [PDF]
, 2018 This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the ...
Dankar, Iman +4 more
core +2 more sources
Potato Starch and Refection [PDF]
Epidemiology and Infection, 1931 1. Refection occurs as a rule in rats receiving diets containing raw potato starch.2. Rats were maintained for one year on a diet deficient in the vitamin B complex and containing raw potato starch. Two of them attained a weight of almost 300 grm. and made sustained gains at a rate of almost 4 grm. daily.3.
openaire +2 more sources
Functional characteristics and molecular structural modification of plant proteins. Review
Пищевые системыProtein preparations from plant raw materials are widely used in the food industry as improvers, replacers or enrichers for products. However, their functional properties, as a rule, are less pronounced than those of proteins of animal origin. The aim of
V. V. Kolpakova, V. A. Byzov
doaj +1 more source
KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL PATI HIDROTERMAL UBI JALAR UNGU
Jurnal Teknologi dan Industri Pangan, 2018 Starch from sweet potato is widely used in foods product. However, in general native sweet potato starch has constrains that often inhibits its application in food products and hydrothermal modification might overcome the problem.
Firstyarikha Habibah +2 more
doaj +1 more source
Influence of Mucilage Viscosity On The Globule Structure And Stability Of Certain Starch Emulsions [PDF]
, 2005 A study was carried out to determine the influence of mucilage viscosity on the globule structure (i.e. size and number) of certain starch emulsions. The starches investigated were cassava, potato and maize.
Mevi, Ayomanor +2 more
core +1 more source
Advanced Functional Materials, EarlyView.A food‐grade cooling composite made from starch and recycled eggshell powder offers a scalable, ultra‐low‐cost solution for passive daytime radiative cooling. Easily prepared using basic kitchen tools, this material empowers communities, even in areas with limited infrastructure, to stay cooler during worsening summer heat waves.
Qimeng Song +3 more
wiley +1 more source
Новые технологииInvestigation of inulin and the possibilities of its use is a relevant and important scientific and practical task. The goal is to study the features of the structural organization of inulin and analyze the possibilities of its use.
V. A. Byzov +5 more
doaj +1 more source