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Сторінка 1 від 24 результати
Elevated Ozone Deteriorates Grain Quality of Japonica Rice cv. Koshihikari, Even if it Does Not Cause Yield Reduction.
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BACKGROUND
It is becoming clear that ozone affects not only grain yield but also grain quality in rice. However, the biochemical mechanisms responsible for ozone-induced changes in appearance quality or components are poorly understood. We analyzed appearance quality and starch composition in the
[Effects of ozone stress on amylose content and starch RVA profile in grains located at diffe-rent positions on a panicle].
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The increase of ground-level ozone concentration significantly reduces rice yield, but its effect on grain quality in association with the positions on a panicle was largely unknown. The effects of ozone stress on amylose content and RVA profile of rice grains located at different positions of
High-performance liquid chromatography enantioseparation of proton pump inhibitors using the immobilized amylose-based Chiralpak IA chiral stationary phase in normal-phase, polar organic and reversed-phase conditions.
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The chiral resolving ability of the amylose-based Chiralpak IA chiral stationary phase towards omeprazole and other proton pump inhibitors under reversed-phase conditions was investigated. Organic modifier-buffer demonstrated to be a valid alternative elution mode with respect to conventional polar
Short- and long-term retrogradation of potato starches of various amylose content.
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BACKGROUND
Gels of potato starches ofvariousamylose content were prepared and the degree of pasting and the course of retrogradation were studied. Average molar masses of granular and pasted starches were estimated. Determination of the degree of pasting involved optical microscopy and pasting
Effect of high amylose maize starches on colonic fermentation and apoptotic response to DNA-damage in the colon of rats.
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BACKGROUND
We investigated in rats the effects of feeding different forms of high amylose maize starches (HAMS) rich in resistant starch (RS) to understand what the implications of RS heterogeneity might be for colonic biology, including innate cellular responses to DNA-damage.
METHODS
A range of
Nitrogen fertilizer at heading stage effectively compensates for the deterioration of rice quality by affecting the starch-related properties under elevated temperatures.
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Relevant evidence of rice quality responses to increased temperatures under field condition has been obtained in our previous study. Understanding the intrinsic mechanism of increased temperatures and fertilizer treatment in regulating rice quality formation will be contributed to the development of
Accumulation of high-molecular-weight amylose in Alzheimer's disease brains.
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Although most of the glucose metabolized in the brain is taken up from the blood, glucose derived from glycogen stores is increasingly implicated in both normal brain function and injury repair. An impaired glucose metabolism is one of the features of Alzheimer's disease (AD) entailing a reduction
A Thermophilic 4-α-Glucanotransferase from Thermoproteus Uzoniensis Retards the Long-Term Retrogradation but Maintains the Short-Term Gelation Strength of Tapioca Starch.
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Gelation of starch is a process during short-term retrogradation. However, the long-term retrogradation always leads to the quality deterioration of starch-based food. In this work, a new type of modified tapioca starch (MTS) gel with maintained starch short-term gelation strength and retarded
Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough.
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The physicochemical properties of whole wheat starch and its A-Type and B-Type granules isolated from frozen dough at 0, 4 and 8 weeks of storage were investigated. Results showed that profiles of A-Type granules were more or less constant while significant differences of B-Type granules involving
Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough.
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The wheat dough was subjected to freezing/thawing treatment for 0, 3, 7, and 10 cycles and fractionated into non-gluten proteins and starch. High-performance liquid chromatography revealed changes in molecular mass distribution occurred for the extracted non-gluten proteins. As for the residual
Staling white pan bread: fundamental causes.
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Staling, as it is applied to bakery foods, is a generic term covering a number of changes that occur in the products during normal storage. Consumers judge staleness by direct perception, which provides a subjective estimate that represents an unconscious integration of many factors. This review
Effects of mid-stage nitrogen application timing on the morphological structure and physicochemical properties of Japonica rice starch
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Background: Nitrogen management of food crops, especially when mid-stage nitrogen is applied, is a key factor affecting the yield and grain quality of rice (Oryza sativa). Here, the timing of mid-stage nitrogen application was evaluated
Quality evaluation of rice crackers based on physicochemical measurements.
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The processing suitability as a material for rice crackers was characterized in the present study, based on physicochemical measurements and sensory testing of high-quality premium rice, low-amylose rice, Japonica-Indica hybrid rice, and red rice as the rice cultivar samples. Puffed rice crackers
Status of polymorphism, physicochemical properties and in vitro digestibility of dual retrogradation-annealing modified rice starches.
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In this research, for the first time, dual retrogradation-annealing modification was applied to three rice starches with 22.7%, 9.8% and 0.3% apparent amylose content (AAC). Amylose partially inhibited the effect of gelatinization on amylopectin crystallinity. Polymorphism in retrograded starches
Effects of different fertilization modes on rice yield and quality under a rice-crab culture system.
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Rice-crab culture is the characteristic rice ecological breeding model used in the Panjin area of Liaohe River Basin, China, and it can improve the ecological environment and create increased economic benefits. From a food perspective, both rice yield and quality, which are closely related to the
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