Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Jovin Hasjim"'
Publikováno v:
Cereal Chemistry. 99:1166-1177
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::733109c59f522ac2addd6670ce4c820f
https://doi.org/10.1002/cche.10571
https://doi.org/10.1002/cche.10571
Publikováno v:
Processes; Volume 10; Issue 11; Pages: 2404
Low-GI biscuits are commonly produced using whole-grain flour, bran, or soluble dietary fibers, giving an undesirable texture. New low-GI biscuits containing dietary fibers and with improved palatability were formulated by substituting 60% of wheat f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a9375139edcc40d3e406f69840d452e
https://doi.org/10.3390/pr10112404
https://doi.org/10.3390/pr10112404
Publikováno v:
Agriculture, Forestry and Fisheries. 9:14
In this study, shrimp feed was substituted with a dried alga, Schizochytrium sp., at five levels (0, 10, 20, 40, and 60% of compound feed) to yield protein/energy (P/E) ratios of 22.72, 19.75, 16.71, 13.72 and 10.75 mg protein/KJ, respectively. The e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53b7b15a53e6f26217f2cd1617aff1f6
https://doi.org/10.11648/j.aff.20200901.12
https://doi.org/10.11648/j.aff.20200901.12
Publikováno v:
Carbohydrate Polymers. 113:539-551
Two-dimensional (2D) structural distributions based on macromolecular size and branch chain-length are obtained for three maize starches with different amylose contents (one normal and two high-amylose varieties). Data were obtained using an analytic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7c3fad72089d52f363285893ef23b82
https://doi.org/10.1016/j.carbpol.2014.07.050
https://doi.org/10.1016/j.carbpol.2014.07.050
Publikováno v:
Cereal Chemistry Journal. 91:431-437
The germination of barley grains is an important step in malt production for beer brewing. This study examines the changes in starch molecular structure in barley grains under optimal conditions for sprouting. Two barley varieties were tested: Schoon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94926d355a25c8fe04d12dc2cbd440bd
https://doi.org/10.1094/cchem-09-13-0174-r
https://doi.org/10.1094/cchem-09-13-0174-r
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:4443-4453
The molecular structures of amylose and amylopectin have an impact on functional properties of starch-containing food. This is the first study comparing amylose size distributions from various plant sources. Chain-length distributions (CLDs) of amylo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::628d2e42bdfcd75564a2cf445f68e303
https://doi.org/10.1021/jf5011676
https://doi.org/10.1021/jf5011676
Autor:
Jovin Hasjim, Enpeng Li, Kai Wang, Michael J. Gidley, Sushil Dhital, Bernadine M. Flanagan, Bin Zhang
Publikováno v:
Journal of Agricultural and Food Chemistry. 62:1482-1491
Starch granules both isolated from plants and used in foods or other products have typically been dried. Common food laboratory and industry practices include oven (heat), freeze, and ethanol (solvent-exchange) drying. Starch granules isolated from m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b60dd6ec1eef51288a133e6fb8f71213
https://doi.org/10.1021/jf405196m
https://doi.org/10.1021/jf405196m
Publikováno v:
Carbohydrate Polymers. 223:115134
Amylose has a small but significant number of long-chain branches. Two-dimensional size-exclusion chromatography is used to obtain the first measurement of the average number of branches per amylose molecule (from potato tubers) as a function of mole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c5dcbfc568d9feabe52449f27b13f8f
https://doi.org/10.1016/j.carbpol.2019.115134
https://doi.org/10.1016/j.carbpol.2019.115134
Publikováno v:
Starch - Stärke. 71:1900072
Pullulanase is a starch debranching enzyme involved in starch biosynthesis, but its function in starch biosynthesis is not fully established. This study aims to understand its function by analyzing a sorghum variety (SbPUL-RA) with increased pullulan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf25330a351ac75dae883d57077e0195
https://doi.org/10.1002/star.201900072
https://doi.org/10.1002/star.201900072