Zobrazeno 1 - 10
of 22
pro vyhledávání: '"J. Roger Stark"'
Autor:
J. Roger Stark, Andrew G. Lynn
Publikováno v:
Carbohydrate Research. 227:379-383
There is an apparent conflict regarding the distribution of amylose and amylopectin within cereal-starch granules. When starch was damaged in a laboratory mill, amylopectin was preferentially extracted which cold water’**. The relatively mild damag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27f5ec81a91fa4fce8a1bfd9e7ee0cd0
https://doi.org/10.1016/0008-6215(92)85088-h
https://doi.org/10.1016/0008-6215(92)85088-h
Publikováno v:
Carbohydrate Research. 227:121-130
Slow leaching and prolonged incubation at 50° of undamaged, large (A-type) barley-starch granules resulted in annealing of the residual granules with an increase in the gelatinisation temperature from 61° to 74°, and the residual granules still re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5476e844006d609afdb4b5af2d663f3d
https://doi.org/10.1016/0008-6215(92)85065-8
https://doi.org/10.1016/0008-6215(92)85065-8
Autor:
J. Roger Stark, Andrew G. Lynn
Publikováno v:
Biochemical Society transactions. 20(1)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::581cc6283cdf5c0fefadf7b545f5090c
https://pubmed.ncbi.nlm.nih.gov/1633990
https://pubmed.ncbi.nlm.nih.gov/1633990
Autor:
Fergus G. Priest, J. Roger Stark
Publikováno v:
Biotechnology of Amylodextrin Oligosaccharides ISBN: 9780841219939
Biotechnology of Amylodextrin Oligosaccharides
Biotechnology of Amylodextrin Oligosaccharides
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99e2c655d46c6bcf99898f140ad68324
https://doi.org/10.1021/bk-1991-0458.ch006
https://doi.org/10.1021/bk-1991-0458.ch006
Publikováno v:
Carbohydrate Research. 52:151-158
Glycogen has been isolated from the livers of rats which had been fasted and then intubated with d -glucose. The structure of the glycogen, as determined by iodine staining and enzymic methods, was shown to be very similar to that from control animal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b153d87bed45da5505cf5109cbf8e54
https://doi.org/10.1016/s0008-6215(00)85955-8
https://doi.org/10.1016/s0008-6215(00)85955-8
Publikováno v:
Carbohydrate Research. 42:125-134
A limit dextrinase has been isolated from broad-bean flour and purified 800-fold. The enzyme readily hydrolysed branched α-dextrins containing maltosyl or maltotriosyl side-chains, pullulan, and amylopectin β-limit dextrin. Glycogen β-limit dextri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd2d7f66ed90fe59557cfd1e237adaf4
https://doi.org/10.1016/s0008-6215(00)84105-1
https://doi.org/10.1016/s0008-6215(00)84105-1
Publikováno v:
Journal of Cereal Science. 7:153-168
The structure of isolated barley endosperm cell wall fragments was studied employing malt extracts and two purified endo-(1 → 3)(1 → 4)-β- D -glucanases. The endo-(1 → 3)(1 → 4)-β- D -glucanases were characterised by their activity on vario
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ece4e6b6724e407a4805182403059d96
https://doi.org/10.1016/s0733-5210(88)80017-1
https://doi.org/10.1016/s0733-5210(88)80017-1
Autor:
Stuart A.S. Craig, J. Roger Stark
Publikováno v:
Carbohydrate Research. 138:344-350
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5857aaacfeb6ffc84654302ac89c9dda
https://doi.org/10.1016/0008-6215(85)85118-1
https://doi.org/10.1016/0008-6215(85)85118-1
Publikováno v:
Carbohydrate Research. 170:263-268
Etude qualitative, quantitative et methodologique de l'endommagement de l'amidon des farines de cereales (ble, riz, mais) et de pomme de terre et leurs implications technologiques
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c196f5aa10f2844089857d762cc2b612
https://doi.org/10.1016/s0008-6215(00)90912-1
https://doi.org/10.1016/s0008-6215(00)90912-1
Autor:
X. S. Yin, J. Roger Stark
Publikováno v:
Journal of Cereal Science. 8:17-28
Barley starch granules have been subjected to physical damage under different conditions and the effects examined by iodine staining, viscometry, potentiometric iodine titration, enzymic analysis and gel chromatography. It has been confirmed that, in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9193a04277f501b51c2fd4b32cd2bb5c
https://doi.org/10.1016/s0733-5210(88)80045-6
https://doi.org/10.1016/s0733-5210(88)80045-6