Zobrazeno 1 - 10
of 3 358
pro vyhledávání: '"amylose content"'
Autor:
Jiaxin Xie, Zhengwu Xiao, Xing Li, Fangbo Cao, Jiana Chen, Izhar Ali, Anas Iqbal, Abdul Wahab, Min Huang
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101346- (2024)
Rice breeders have developed numerous hybrid rice varieties with high yield and improved quality over the years. However, limited information is available on the stability of quality traits in high-quality rice. This study determined the stability of
Externí odkaz:
https://doaj.org/article/87bbb7ba8b3f49fe84fe4db54a3f4140
Autor:
Wen Yang, Xiaoling Li, Xiaohang Zheng, Mengyuan Wang, Wenxu Pan, Pin Liu, Zehua Zhang, Caixiong Gong, Ling Zheng, Hua Yuan, Ting Li, Weilan Chen, Peng Qin, Yuping Wang, Shigui Li, Bingtian Ma, Bin Tu
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Taste quality is one of the most important indicators for assessing the quality of rice. However, there has been a lack of systematic studies investigating the impact factors of taste quality. In this study, chromosomal segment substitution lines (CS
Externí odkaz:
https://doaj.org/article/de07fbcd32074d2390b2f5d658fde9b7
Autor:
Ekawat Chaichoompu, Siriluck Wattanavanitchakorn, Rungtiva Wansuksri, Wintai Kamolsukyeunyong, Siriphat Ruengphayak, Apichart Vanavichit
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionWhole-grain pigmented rice (WCP) provides many nutritional benefits compared to non-pigmented varieties. The textural quality of cooked whole-grain rice, particularly its hardness, is crucial for consumers’ preferences.Materials and Met
Externí odkaz:
https://doaj.org/article/3af7c2bace5547f3a349cfa8e5f48303
Akademický článek
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Akademický článek
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Akademický článek
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Publikováno v:
Food Physics, Vol 1, Iss , Pp 100014- (2024)
Consumers may choose from a broad variety of rice varieties with different shapes, sizes, and tastes based on their cooking quality and physicochemical properties. We assessed seven local rice varieties to evaluate their physicochemical properties an
Externí odkaz:
https://doaj.org/article/cdd4a0220ceb4fe2b46d753389a58bf1
Autor:
Ekawat Chaichoompu, Siriphat Ruengphayak, Siriluck Wattanavanitchakorn, Rungtiwa Wansuksri, Usa Yonkoksung, Phim On Suklaew, Sunee Chotineeranat, Sujitta Raungrusmee, Apichart Vanavichit, Theerayut Toojinda, Wintai Kamolsukyeunyong
Publikováno v:
Foods, Vol 13, Iss 22, p 3627 (2024)
The demand for rice varieties with lower amylose content (AC) is increasing in Southeast Asia, primarily due to their desirable texture and cooking qualities. This study presents the development of whole-grain rice lines with low to intermediate glyc
Externí odkaz:
https://doaj.org/article/5a88bafc89ba4194b3999f97632735f4
Publikováno v:
Food Bioengineering, Vol 2, Iss 4, Pp 373-383 (2023)
Abstract The distribution of A‐ and B‐type‐sized starch granules plays a deciding role in controlling the physicochemical, structural, morphological, and functional attributes of wheat starch. Starches of three Indian wheat varieties, viz. DBW
Externí odkaz:
https://doaj.org/article/7e026899cbc441228f336d438b4ddca1
Autor:
Hao Cheng, Long Chen, Zipei Zhang, Ruojie Zhang, David Julian McClements, Hao Xu, Zhenlin Xu, Man Meng, Zhengyu Jin
Publikováno v:
Food Bioengineering, Vol 2, Iss 4, Pp 293-300 (2023)
Abstract This article reports on the preparation of native/waxy corn starch (NCS/WCS)‐based films with the addition of pullulan (PUL). Our study investigated the effects of varying amounts of PUL and amylose contents on the structure, mechanical an
Externí odkaz:
https://doaj.org/article/9c0d9ddddd3942faaa75722d6f06a6a6