Results 21 to 30 of about 19,824 (264)

Physical properties of waxy rice starch gel with Chew-Kuk (Gnaphalium polycaulon) [PDF]

E3S Web of Conferences, 2020
This research aimed to study effects of Chew-Kuk on physical properties of waxy rice starch gel. Sensory evaluation, color and textural profiles were determining criteria used to evaluate the waxy rice starch gel with added Chew-Kuk.
Wongsa Jittimon, Aichayawanich Sawanit
doaj   +1 more source

The effect of the changed amylose and amylopectin ratio on the selected qualitative parameters in spring barley (Hordeum vulgare L.) grain

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013
In 2008-2011, grain yield and chemical composition were assessed in a set of spring barley genotypes with standard and changed amylose/amylopectin ratio (non-waxy and waxy, respectively) at two locations (Kroměříž, Žabčice).
Marta Balounová, Kateřina Vaculová, Lenka Hložková, Renata Mikulíková, Jaroslava Ehrenbergerová   +4 more
doaj   +1 more source

Quality Evaluation and Classification of Waxy Wheat Varieties by Principal Component Analysis [PDF]

Shipin Kexue, 2023
The overall quality differences among different waxy wheat varieties was studied. Totally 17 waxy wheat varieties approved in China in the past decade and common wheat (hard, mixed and soft) were analyzed for hardness index, dough rheological properties ...
SHANG Baohua, SUN Rui, JIANG Wenchao, HE Haitao, PEI Xuexia, DANG Jianyou
doaj   +1 more source

New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches

Molecules, 2021
Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not ...
Mengru Han, Ke Dang, Jiale Wang, Licheng Gao, Honglu Wang, Aliaksandr Ivanistau, Qinghua Yang, Baili Feng   +7 more
doaj   +1 more source

Near infrared hyperspectral imaging of blends of conventional and waxy hard wheats

Journal of Spectral Imaging, 2018
Recent development of hard winter waxy (amylose-free) wheat adapted to the North American climate has prompted the quest to find a rapid method that will determine mixture levels of conventional wheat in lots of identity preserved waxy wheat.
Stephen R. Delwiche, Jianwei Qin, Robert A. Graybosch, Steven R. Rausch, Moon S. Kim   +4 more
doaj   +1 more source

Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems

Plants, 2022
Waxy starch with a modified amylose-to-amylopectin ratio is desired for a range of applications in food and non-food industries; however, yield performance and grain quality characteristics of waxy wheat cultivars are usually inferior in comparison to ...
Jurgita Cesevičienė, Andrii Gorash, Žilvinas Liatukas, Rita Armonienė, Vytautas Ruzgas, Gražina Statkevičiūtė, Kristina Jaškūnė, Gintaras Brazauskas   +7 more
doaj   +1 more source

Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches

Plants, 2019
Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with ...
Roselawatee Toae, Klanarong Sriroth, Chareinsuk Rojanaridpiched, Vichan Vichukit, Sunee Chotineeranat, Rungtiva Wansuksri, Pathama Chatakanonda, Kuakoon Piyachomkwan   +7 more
doaj   +1 more source

The composition of barley grain in regards to food technology.

Kvasný průmysl, 2014
Barley is a very versatile cereal. It is one of the basic raw materials for beer production, it is used as livestock feed and partly in human nutrition. Presently, the qualitative parameters for brewing barley grains are very well specified. Nevertheless,
Marta ZAVŘELOVÁ
doaj   +1 more source

Characterization of starch structures isolated from the grains of waxy, sweet, and hybrid sorghum (Sorghum bicolor L. Moench)

Frontiers in Nutrition, 2022
In this study, starches were isolated from inbred (sweet and waxy) and hybrid (sweet and waxy) sorghum grains. Structural and property differences between (inbred and hybrid) sweet and waxy sorghum starches were evaluated and discussed.
Xuemin Kang, Xuemin Kang, Xuemin Kang, Wentao Zhu, Wentao Zhu, Tongcheng Xu, Jie Sui, Wei Gao, Wei Gao, Zhiquan Liu, Haichun Jing, Bo Cui, Bo Cui, Bo Cui, Xuguang Qiao, A. M. Abd El-Aty, A. M. Abd El-Aty, A. M. Abd El-Aty   +17 more
doaj   +1 more source

Proposal of updated XYZ system for the production of hybrid wheat seed

Czech Journal of Genetics and Plant Breeding, 2019
The following updates have been proposed for the XYZ system for the production of hybrid wheat: The waxy characteristics of the grain were used as a classifying mark.
Tibor Sedláček, Pavel Horčička
doaj   +1 more source