Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Jeanne Lea"'
High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties
Publikováno v:
Foods, Vol 11, Iss 1, p 94 (2021)
Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with
Externí odkaz:
https://doaj.org/article/b4d97b80c3fe49ffb6ab4c76d4eeece0
Autor:
Ryan Ardoin, Brennan Smith, Jeanne Lea, Stephen Boue, Dmitriy Smolensky, Adina L. Santana, Jaymi Peterson
Publikováno v:
Journal of Food Science.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffb989fe4a86bb740449565e6f1a37f1
https://doi.org/10.1111/1750-3841.16589
https://doi.org/10.1111/1750-3841.16589
Publikováno v:
Journal of the science of food and agriculture. 92(2)
The whiter the rice, the more it is preferred by consumers and the more value it has in the market place. The first objective of this study was to determine the interrelationships of raw colour, cooked colour, amylose content and protein content in r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4c60cf7852830f8a96d28ab970b4a103
https://pubmed.ncbi.nlm.nih.gov/21800324
https://pubmed.ncbi.nlm.nih.gov/21800324
Autor:
Priscila Z. Bassinello, Fatemah Habibi, Casey C. Grimm, Ken'ichi Ohtsubo, Rauf Ahmad, Lihong Xie, Russell F. Reinke, Supanee Jongdee, Elaine T. Champagne, Jeanne M. Lea, Melissa A. Fitzgerald, Karen L. Bett-Garber, Adoracion P. Resurreccion
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
In rice-consuming countries, specific varieties are recognized as premium, ?gold standard? varieties, while others are recognized as being superior but second best, despite being identical using the current suite of tools to evaluate quality. The obj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03a4972cd018d4413aa5c22f832b4cac