Results 31 to 40 of about 50,547 (300)

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

eQTL Meta‐Analysis Reveals Conserved and Population‐Specific Regulatory Variation Underlying Nutritional Trait Evolution and Domestication in Tomato

Advanced Science, EarlyView.
A comprehensive meta‐analysis of expression quantitative trait loci (eQTLs) across five diverse tomato populations reveals a high‐resolution atlas of transcriptional regulation and uncovers conserved and population‐specific regulatory architectures underlying fruit nutritional quality traits, including flavonoids, sugars, organic acids, carotenoids ...
Jiantao Zhao, Xin Wang, Jing Zhang, Ryan McQuinn, Je Min Lee, Itay Gonda, Ari Feder, Yimin Xu, Baike Wang, Qinghui Yu, Denise M. Tieman, Sanwen Huang, Harry Klee, James J. Giovannoni, Zhangjun Fei   +14 more
wiley   +1 more source

Nano Crystalline Starch And Its Alternatif Implementation [PDF]

, 2012
Starch, normally consisting of amylose and amylopectin, is a partially crystalline polymeric substance. Native starch granules may give A-, B-, C-, and V-type X-ray diffraction patterns.
Heny , Herawati
core  

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

Integration of Spatiotemporal Multi‐Omics in Peach Fruit Unravels a Metabolic Niche and the Genetic Basis of Trichome‐Mediated Stress Adaptation

Advanced Science, EarlyView.
This study constructed the first spatiotemporal multi‐omics map of peach fruit and discovered a key candidate gene that synergistically regulates trichome development and drought tolerance through the jasmonic acid signaling pathway, providing insights into the coupling mechanism between development and stress resistance.
Zhixin Liu, Ke Cao, Liping Guan, Aizhi Qin, Yong Li, Zihao Zhao, Yinpeng Zhang, Yaping Zhou, Lirong Wang, Xuwu Sun   +9 more
wiley   +1 more source

Improving gel formation of rice starch added with cross‐linked resistant starch prepared from rice starch [PDF]

Starch - Stärke, 2015
The gel formation properties of non‐waxy rice starch with cross‐linked resistant starch with phosphate (RS4, 10, 20, and 30% based on rice starch) prepared from three rice varieties with different amylose (AM) content were investigated to increase dietary fiber content, improve gel structure, and reduce the glycemic index of rice products.
Mengying Yu, Malshick Shin
openaire   +1 more source

Starch branching enzymes and their genes in Sorghum [PDF]

, 2004
Starch is an important raw material both for food and non-food purposes. It is synthesized and stored in source and sink tissues in plants. The starch deposited in amyloplasts of storage tissues possesses several physico-chemical properties, which makes ...
Mutisya, Joel
core