Results 21 to 30 of about 42,527 (160)

Pasting, cooking, and digestible properties of Japonica rice with different amylose contents

International Journal of Food Properties, 2022
Pasting, cooking, and digestible properties of Japonica rice with different amylose contents were investigated. Low-, medium-, and high-amylose Japonica rice (waxy, 18.8% amylose content, and 33.3% amylose content) were cooked and evaluated for water ...
Wei Zhang, Yuxuan Liu, Xianli Luo, Xuefeng Zeng   +3 more
doaj   +1 more source

Ultrasonic Degradation of Waxy Rice Starch [PDF]

Bioscience, Biotechnology, and Biochemistry, 1994
Sonication behavior of waxy rice starch in water has been investigated in terms of number average molecular weight and molecular weight distribution evaluated by gel permeation chromatography. Observed results on decreases in number average molecular weight indicated the ultrasonic degradation of waxy rice starch.
Isono, Yoshinobu, Kumagai, Takehisa, Watanabe, Toshiyuki   +2 more
openaire   +1 more source

Grain Quality and Starch Physicochemical Properties of Chalky Rice Mutant

Agronomy, 2021
Rice mutants with altered starch components and properties are important genetic resources for grain quality and starch structure analysis. Accordingly, in the present study, two mutants of the transcription factor OsbZIP09 were generated (osbzip09a and ...
Chu-Xin Wang, Cheng-Chao Zhu, Chen-Ya Lu, Yong Yang, Qian-Feng Li, Qiao-Quan Liu, Chang-Quan Zhang   +6 more
doaj   +1 more source

Starch Digestion Characteristics of Different Starch Sources and Their Effects on Goslings’ Apparent Nutrient Utilization

Veterinary Sciences
This study used integrated in vitro and in vivo approaches to investigate how the starch source (glutinous rice, indica rice, maize, or high-amylose rice) influences starch digestion kinetics and, consequently, the apparent nutrient utilization and amino
Zhi Yang, Jun Lin, Chen Xu, Xiyuan Xing, Haiming Yang, Zhiyue Wang   +5 more
doaj   +1 more source

Effects of high pressure homogenization on rheological properties of rice starch

CyTA - Journal of Food, 2019
Gelatinized starch paste was prepared by gelatinizing rice starch at 95 °C in a water bath. Then, the rice starch (both normal rice starch and waxy rice starch) paste was subjected to high-pressure homogenization at homogenizing pressure of 20, 40, 60 ...
Meng Li, Mengfu Dai, Yonggang Huang, Ruifa Jin, Dayong Shang   +4 more
doaj   +1 more source

Experimental warming under field conditions alters starch multi-structure and flour and starch functionality of late-season indica-japonica hybrid rice in southern China

Frontiers in Sustainable Food Systems, 2023
IntroductionThe effects of climate warming on starch multi-structure and flour and starch functionality of late-season indica-japonica hybrid rice (IJHR) in double-rice cropping systems are still unclear to date.MethodsA 2  years field warming experiment
Taotao Yang, Taotao Yang, Ruoyu Xiong, Haiyuan Wang, Xueming Tan, Shan Huang, Jun Zhang, Bin Zhang, Yanhua Zeng   +8 more
doaj   +1 more source

Advances in Genetic Breeding of Rice with High Resistant Starch

Guangdong nongye kexue
As a new type of dietary fiber, resistant starch can control blood sugar and cholesterol levels and improve intestinal health, and has become a research hotspot in the fields of functional food and crop genetics in recent years. Rice is an important food
Xueli YANG, Xuhua OU, Aoqiu FU, Wuming XIAO, Tao GUO, Yuelong LIN, Qianqi GUO, Guili YANG, Lijun MENG   +8 more
doaj   +1 more source

Effect of γ-Ray Irradiation on Eating Quality of Rice and Physicochemical Properties of Rice Starch [PDF]

Shipin Kexue
In order to investigate the effects of different doses of 60Co-γ-ray irradiation on rice, this experiment employed a texture analyzer, a rapid viscosity analyzer, a differential scanning calorimeter, a rheometer, an X-ray diffractometer, and a Fourier ...
SUN Pengwei, LIU Yani, GAO Hong, FAN Xiuzhi, YIN Chaomin, SHEN Wangyang, WANG Zhan, CHENG Shilun, SHI Defang
doaj   +1 more source

Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles

International Journal of Food Properties, 2020
The effect of pea starch (1030%) on the properties of rice flour (i.e., swelling power, water solubility, rheological properties, pasting properties) were investigated.
Aiquan Jiao, Yueyue Yang, Yan Li, Yuan Chen, Xueming Xu, Zhengyu Jin   +5 more
doaj   +1 more source

Variation of rice starch structure and physicochemical properties in response to high natural temperature during the reproductive stage

Frontiers in Plant Science, 2023
Climate warming affects rice growth at different phenological stages, thereby increasing rice chalkiness and protein content and reducing eating and cooking quality (ECQ).
Debao Tu, Debao Tu, Yang Jiang, Akram Salah, Min Xi, Mingli Cai, Bo Cheng, Xiaosong Sun, Cougui Cao, Wenge Wu   +9 more
doaj   +1 more source