Correlation between quantitative traits and grain productivity of the waxy maize hybrids

Autor: G. Ya. Krivosheev, A. S. Ignatiev, D. R. Lupinoga, Yu. B. Arzhenovskaya, N. A. Shevchenko

Publikováno v: Зерновое хозяйство России, Vol 0, Iss 3, Pp 29-35 (2023)

A subspecies of waxy maize (Zea mays L. ceratina) is characterized by the fact that its grain contains 100 % amylopectin starch, a valuable raw material for confectionery production, the manufacture of polymers, and a blood substitute. The absence of

Externí odkaz: https://doaj.org/article/9dde528e70ac4584ad5ff39ff3542bab

Initial material for waxy maize hybrids’ breeding

Autor: A. S. Ignatiev, G. Ya. Krivosheev, D. R. Lupinoga

Publikováno v: Зерновое хозяйство России, Vol 0, Iss 4, Pp 9-15 (2022)

A waxy maize variety differs from other varieties, as its grain contains only amylopectin starch, which is considered a very valuable product for use in food, technical industry, and medicine. An insufficient amount of initial material hinders the de

Externí odkaz: https://doaj.org/article/6c29afef107c46e1bc1ad6c215ef1fc2

Investigation of the effect of amylopectin starch on the properties of meat sys-tems

Autor: Yu. P. Kryzhova, M. M. Antoniuk, A. D. Antoniv, M. A. Sydorenko

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 32-36 (2020)

Decrease of meat quality results in the use of phosphate supplements, which increase the moisture-binding and emulsifying ability of meat, stabilize the pH of meat, color formation and oxidative processes in meat products. The most modern technologic

Externí odkaz: https://doaj.org/article/5f02450a6a6c4fc1840dc85b06f013d9

MAIN TRENDS OF MAIZE BREEDING IN ARRIGC NAMED AFTER I.G. KALINENKO

Autor: G. Ya. Krivosheev, A. S. Ignatiev, N. А. Shevchenko

Publikováno v: Зерновое хозяйство России, Vol 0, Iss 2, Pp 30-34 (2018)

The main trends of the breeding of new corn hybrids in ARRIGC are the breeding of the hybrids with tolerance to drought, high water yielding capacity of the grain during ripening, high contents of starch in grain, breeding for ensilage and green fora

Externí odkaz: https://doaj.org/article/ad3f9cf8a2c149598841c671b64b5b92

Application of response surface methodology in the development of new heat-stable fruit filling's composition

Autor: Cropotova Janna, Popel Svetlana, Parşacova Lidia

Publikováno v: Journal on Processing and Energy in Agriculture, Vol 17, Iss 1, Pp 20-23 (2013)

The research was designed in aim to study the influence of amylopectin potato starch on heat-stable, physicochemical, sensory and rheological characteristics of fruit fillings on the basis of Response Surface Methodology (RSM). The fruit fillings’

Externí odkaz: https://doaj.org/article/e7ff3cdb58ba45ea89b4960bfd9246d7