Zobrazeno 1 - 10
of 172
pro vyhledávání: '"amylose-amylopectin ratio"'
Autor:
Antonieta Mojo-Quisani, Katiuska Licona-Pacco, David Choque-Quispe, Miriam Calla-Florez, Carlos A. Ligarda-Samanez, Raúl Mamani-Condori, Karin Florez-Huaracha, Víctor J. Huamaní-Melendez
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e35809- (2024)
The limited industrial use of indigenous varieties of native potatoes has caused a decrease in its cultivation, restricting it to the self-consumption of the Andean population. The present study analyzed the physicochemical, thermal, and structural p
Externí odkaz:
https://doaj.org/article/ae5edb8a711f4c26a86c73cdeaa342aa
Autor:
Xinge Jia, Jingwen Xu, Yan Cui, Dazhi Ben, Chuyu Wu, Jing Zhang, Mingru Sun, Shuo Liu, Tianhao Zhu, Jingsheng Liu, Ke Lin, Mingzhu Zheng
Publikováno v:
Foods, Vol 13, Iss 23, p 3763 (2024)
Single enzymatic modifications are limited to starch. Complex modification with synergistic amylases will improve starch properties more significantly. In this study, maize starch was compound modified by β-amylase and α-glucosidase. The structure
Externí odkaz:
https://doaj.org/article/51e5075176fe4271b7566d69fd5de02c
Autor:
Mojo-Quisani, Antonieta a, ⁎, Licona-Pacco, Katiuska a, Choque-Quispe, David b, ⁎⁎, Calla-Florez, Miriam a, Ligarda-Samanez, Carlos A. b, Mamani-Condori, Raúl a, Florez-Huaracha, Karin a, Huamaní-Melendez, Víctor J. c
Publikováno v:
In Heliyon 30 August 2024 10(16)
Autor:
Qiao, Dongling a, b, Huang, Yuchun a, Zhao, Guohua b, Zhang, Yuyan a, Hou, Xinran a, Zhang, Binjia b, ∗, Jiang, Fatang a, ∗∗
Publikováno v:
In Food Hydrocolloids September 2023 142
Akademický článek
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Autor:
Tiziana Di Renzo, Giovanni Cascone, Giuseppina Crescente, Anna Reale, Valeria Menga, Maria D’Apolito, Stefania Nazzaro, Maria Grazia Volpe, Stefania Moccia
Publikováno v:
Foods, Vol 12, Iss 22, p 4096 (2023)
Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian
Externí odkaz:
https://doaj.org/article/dacdec8ddcab4b8ea4dcf5121c033569
Autor:
Qiao, Dongling a, Li, Hao a, Shi, Wenjuan a, Lu, Jieyi a, Zhang, Liang b, Zhang, Binjia c, ⁎, Jiang, Fatang a
Publikováno v:
In Carbohydrate Polymers 15 February 2022 278
Publikováno v:
The Proceedings of the Nigerian Academy of Science, Vol 14, Iss 2, Pp 112-122 (2021)
The disadvantage posed by native starch during food application had led to starch modification using physical or chemical techniques. This research therefore, aimed at modelling and optimizing the amylose-amylopectin ratio of modified cooking banana
Externí odkaz:
https://doaj.org/article/9b14877d60c0438d817db7fecabac663
Autor:
Min-yu PIAO, Feng-ming HU, Fan-lin KONG, Yun-long LIU, Shuo WANG, Kai CUI, Tao SUN, Qi-yu DIAO, Yan TU
Publikováno v:
Journal of Integrative Agriculture, Vol 20, Iss 12, Pp 3256-3269 (2021)
This study evaluated the effects of the dietary starch amylose/amylopectin ratio on growth performance, rumen fermentation and blood parameters, carcass characteristics and marbling score, and meat fatty acid profiles and transcriptional changes in t
Externí odkaz:
https://doaj.org/article/db09dd4ae38a4a55b08456dab78b13fb
Autor:
PIAO, Min-yu a, b, c, *, HU, Feng-ming a, b, c, KONG, Fan-lin a, b, c, LIU, Yun-long a, b, c, WANG, Shuo a, b, c, CUI, Kai a, b, c, SUN, Tao d, DIAO, Qi-yu a, b, c, TU, Yan a, b, c, *
Publikováno v:
In Journal of Integrative Agriculture December 2021 20(12):3256-3269