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Sahoo B, Kumari A, Sarkhel S, Jha S, Mukherjee A, Jain M, Mohan A, Roy A. Rice Starch Phase Transition and Detection During Resistant Starch Formation. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2163498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Arunima Mukherjee
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Mahima Jain
- Department of Food Science & Technology, University of Georgia, Georgia, USA
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Georgia, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
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Ikeda M, Melo AMD, Costa BP, Barbi RCT, Ribani RH. Nutritional and bioactive composition of achachairu (Garcinia humilis) seed flour: A potential ingredient at three stages of ripening. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112251] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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3
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Aleman RS, Morris A, Prinyawiwatkul W, Moncada M, King JM. Physicochemical properties of Frontière rice flour and its application in a gluten‐free cupcake. Cereal Chem 2021. [DOI: 10.1002/cche.10484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Ricardo S. Aleman
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - Anita Morris
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - Marvin Moncada
- Department of Food, Bioprocessing, and Nutrition Sciences North Carolina State University NC USA
| | - Joan M. King
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
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4
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Kushwaha R, Kaur S, Kaur D. Potential of Jackfruit ( Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Radha Kushwaha
- Centre of Food Technology University of Allahabad, Allahabad, India
| | - Seeratpreet Kaur
- Department of Food Science and Technology, Khalsa College, Amritsar, India
| | - Devinder Kaur
- Centre of Food Technology University of Allahabad, Allahabad, India
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Valdez-Arana JDC, Steffolani ME, Repo-Carrasco-Valencia R, Pérez GT, Condezo-Hoyos L. Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties. Int J Biol Macromol 2019; 147:997-1007. [PMID: 31743707 DOI: 10.1016/j.ijbiomac.2019.10.067] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/05/2019] [Accepted: 10/07/2019] [Indexed: 12/31/2022]
Abstract
Quinoa has been recognized as a complete food due to its balanced nutritional composition. Quinoa flour is used as an ingredient to improve the nutritional and functional characteristics of cereal-based foods. The physicochemical and functional (thermal and pasting) properties of flours and isolated starches of three Andean Peruvian quinoa varieties (Blanca de Hualhuas, BH; Rosada de Huancayo, RHY and Pasankalla, PK) were studied and the correlation among them properties were evaluated in order to explore their possible uses as a food ingredient. Proximal chemical composition of flour and isolated starches from quinoa varieties showed differences. Isolated starches from quinoa varieties showed a XRD Type A crystallinity patterns with polygonal shapes, small size, higher crystallinity degree and lower amylose content (<15%). The thermal (gelatinization temperatures and enthalpies) and pasting (temperature and time of gelatinization and viscosities) properties of flours and isolated starches showed differences and the principal component analysis demonstrated that those properties are significantly correlated to the starch and fat content. Based on the differences found among physicochemical and functional properties, isolated starch and flour of BH, RHY and PK quinoa varieties have potential as food ingredient for several cereal-based products.
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Affiliation(s)
| | - Maria Eugenia Steffolani
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICyTAC) (CONICET-UNC), Córdoba, Argentina
| | | | - Gabriela Teresa Pérez
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICyTAC) (CONICET-UNC), Córdoba, Argentina
| | - Luis Condezo-Hoyos
- Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Lima, Peru
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6
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Cajas Locke JE, González LC, Loubes MA, Tolaba MP. Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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7
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Tian S, Liu C, Zhao R, Wang Z. Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid. J Food Sci 2019; 84:2059-2064. [DOI: 10.1111/1750-3841.14702] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 05/14/2019] [Accepted: 05/22/2019] [Indexed: 01/16/2023]
Affiliation(s)
- Shuang‐Qi Tian
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
| | - Chen‐Xi Liu
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
| | - Ren‐Yong Zhao
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
| | - Zi‐Liang Wang
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
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Castellanos-Gallo L, Galicia-García T, Estrada-Moreno I, Mendoza-Duarte M, Márquez-Meléndez R, Portillo-Arroyo B, Soto-Figueroa C, Leal-Ramos Y, Sanchez-Aldana D. Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process. Molecules 2019; 24:molecules24132430. [PMID: 31269663 PMCID: PMC6651392 DOI: 10.3390/molecules24132430] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 06/18/2019] [Accepted: 06/20/2019] [Indexed: 02/03/2023] Open
Abstract
This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential scanning calorimetry (DSC), viscosity (RVA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The snacks were expanded by extrusion and microwave oven, as a reference method. The samples were evaluated in hardness (D), expansion index (EI), apparent density (DAP), and protein content (P). Afterward, the optimized samples were evaluated by scanning electron microscopy (SEM) and resistant starch (RS). During the thermal characterization, a clear trend in the decrement in gelatinization temperatures was observed (78.35 to 63.90 °C in NS and MS respectively). The curves obtained in RVA analyses showed typical behavior of native (6.35 Pa.s) and extruded starches (2.88 Pa.s), with a significant decrease in viscosity peak. Through the analysis of FT-IR, the introduction of the functional acetyl group (stretching at a wavelength of 1735 cm−1) was corroborated. Snack samples results showed a maximum hardness in MS, with a value of 121 N, and the NS (100%) presented the highest EI value (1.41). The lowest DAP values were obtained for the MS (0.48 g/cm3, 100%) and AF (0.49 g/cm3, 100%) samples. P increased to a higher concentration of AF. In the optimum formulation, the SEM image showed that the expanded microwave sample increased the porosity and obtained an RS value of 8.2%. The formulation obtained in the present study presents high characteristics to be used in the development of a healthy snack.
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Affiliation(s)
- Lilisbet Castellanos-Gallo
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Tomás Galicia-García
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico.
| | - Iván Estrada-Moreno
- Research Center for Advanced Materials. CIMAV-Chihuahua. Miguel de Cervantes 120, Complejo Industrial Chihuahua. Chihuahua, Chih. CP. 31136. Mexico
| | - Mónica Mendoza-Duarte
- Research Center for Advanced Materials. CIMAV-Chihuahua. Miguel de Cervantes 120, Complejo Industrial Chihuahua. Chihuahua, Chih. CP. 31136. Mexico
| | - Rubén Márquez-Meléndez
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Beatriz Portillo-Arroyo
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Cesar Soto-Figueroa
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Yarely Leal-Ramos
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Daniela Sanchez-Aldana
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
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9
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Wan J, Zhou G, Luo S, Liu C, Liu F, Ding Y. State Diagram for a Waxy Rice Starch-Soluble Dietary Fiber Composite System. STARCH-STARKE 2018. [DOI: 10.1002/star.201700274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jie Wan
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Guohui Zhou
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Fei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
| | - Yueping Ding
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang, 330047 China
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Mun S, Shin M. Molecular structures of rice starch to investigate the differences in the processing quality of rice flours. Food Sci Biotechnol 2018; 27:1007-1014. [PMID: 30263829 DOI: 10.1007/s10068-018-0330-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 01/18/2018] [Accepted: 01/30/2018] [Indexed: 10/16/2022] Open
Abstract
The molecular structures of non-waxy rice starches purified from three Korean rice cultivars, Dongjin1, Hopyeong, and Ilmi, were investigated to determine the main reasons why it is difficult to make manju with Dongjin1 flour compared to other rice flours with similar processing qualities. The molecular structural characteristics of the three rice starches were analyzed by high-performance size-exclusion chromatography and high-performance anion-exchange chromatography. The Dongjin1 starch had lower molecular weight (MW) amylose, a smaller proportion of short a chains, and higher average amylopectin branch chain length than the other two starches. These properties of Dongjin1 starch resulted in a lower water binding capacity, lower swelling power at 80 °C, and lower peak viscosity than those of the other two starches. It is suggested that the MW of amylose and degree of polymerization of amylopectin are important factors to make gluten-free bakery products using non-waxy rice flours.
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Affiliation(s)
- Saehun Mun
- 1Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea
| | - Malshick Shin
- 2Department of Food and Nutrition, Chonnam National University, Gwangju, 61186 Republic of Korea
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Lee S, Lee JH, Chung HJ. Impact of diverse cultivars on molecular and crystalline structures of rice starch for food processing. Carbohydr Polym 2017; 169:33-40. [DOI: 10.1016/j.carbpol.2017.03.091] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 03/20/2017] [Accepted: 03/28/2017] [Indexed: 10/19/2022]
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12
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Amin T, Naik HR, Hussain SZ, Rather AH, Murtaza I, Dar BN. Structural properties of high-protein, low glycaemic index (GI) rice flour. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1252391] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Tawheed Amin
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - H. R. Naik
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - Syed Zameer Hussain
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - A. H. Rather
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - Imtiyaz Murtaza
- Division of Post-Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar, Shalimar Campus, Srinagar, Jammu and Kashmir, India
| | - B. N. Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Pulwama, Srinagar, Jammu and Kashmir, India
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13
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Chen H, Qin F, Wang Y, Yu Z. Effect of Complexation Temperature on Thermal Properties and Enzymatic Hydrolysis of Starch–Oleic Acid Complexes. Cereal Chem 2017. [DOI: 10.1094/cchem-01-16-0008-r] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- HaiHua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109 China
| | - FuMin Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109 China
| | - YuSheng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109 China
| | - Zhen Yu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109 China
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Yang X, Bi J, Gilbert RG, Li G, Liu Z, Wang S, Ding Y. Amylopectin chain length distribution in grains of japonica rice as affected by nitrogen fertilizer and genotype. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.09.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Cruz G, Ribotta P, Ferrero C, Iturriaga L. Physicochemical and rheological characterization of Andean tuber starches: Potato (Solanum tuberosumssp. Andigenum), Oca (Oxalis tuberosaMolina) and Papalisa (Ullucus tuberosusCaldas). STARCH-STARKE 2016. [DOI: 10.1002/star.201600103] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Gonzalo Cruz
- Centro de Investigación y Transferencia Santiago del Estero (CITSE), CONICET-UNSE; Santiago del Estero Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) (CONICET-UNC); Córdoba Argentina
| | - Cristina Ferrero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); CCT-CONICET-LA PLATA; Buenos Aires Argentina
| | - Laura Iturriaga
- Centro de Investigación y Transferencia Santiago del Estero (CITSE), CONICET-UNSE; Santiago del Estero Argentina
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16
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Tian SQ, Wang ZL, Wang XW, Zhao RY. Development and digestion of resistant malate starch produced by l-malic acid treatment. RSC Adv 2016. [DOI: 10.1039/c6ra12238h] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Resistant starch (RS) was esterified by l-malic acid, and the optimum conditions determined using a response surface methodology (RSM) based on a Box–Behnken design (BBD) were: temperature, 146 °C; pH, 1.46; time, 5.52 h; and mass ratio, 0.60.
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Affiliation(s)
- Shuang-Qi Tian
- College of Food science and Technology
- Henan University of Technology
- Zhengzhou 450001
- China
| | - Zi-Liang Wang
- College of Food science and Technology
- Henan University of Technology
- Zhengzhou 450001
- China
| | - Xin-Wei Wang
- College of Food science and Technology
- Henan University of Technology
- Zhengzhou 450001
- China
| | - Ren-Yong Zhao
- College of Food science and Technology
- Henan University of Technology
- Zhengzhou 450001
- China
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17
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Dutta H, Mahanta CL, Singh V, Das BB, Rahman N. Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chem 2016; 191:152-62. [DOI: 10.1016/j.foodchem.2014.10.144] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2014] [Revised: 10/01/2014] [Accepted: 10/27/2014] [Indexed: 02/07/2023]
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18
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Oliveira MMD, Tribst AAL, Leite Júnior BRDC, Oliveira RAD, Cristianini M. Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.07.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Cornejo F, Rosell CM. Physicochemical properties of long rice grain varieties in relation to gluten free bread quality. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.050] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Determination of some physicochemical and rheological characteristics of starch obtained from Brosimum alicastrum swartz seeds. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.11.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Sangseethong K, Chatakanonda P, Wansuksri R, Sriroth K. Influence of reaction parameters on carboxymethylation of rice starches with varying amylose contents. Carbohydr Polym 2014; 115:186-92. [PMID: 25439884 DOI: 10.1016/j.carbpol.2014.08.058] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2013] [Revised: 07/09/2014] [Accepted: 08/10/2014] [Indexed: 11/25/2022]
Abstract
The influence of reaction parameters on the carboxymethylation of rice starches with different amylose contents was investigated. Rice starches with varying amylose contents showed various degrees of susceptibility to the reaction conditions. The maximum degree of substitution (DS) for all three rice starches was obtained under similar reaction conditions which involved a reaction medium consisting of isopropanol-water at the ratio of 90:10, a molar ratio of NaOH:AGU at 1.5 and a reaction temperature and time of 40°C and 3 h. Under these conditions, the DS for all rice starches was similar; however, when the reaction was performed under conditions using lower NaOH concentration, the effect of starch types on the DS was observed. The results could be explained in terms of the granular/structural features of the different rice starches, their degrees of granular swelling as influenced by the reaction conditions and the accessibility of the etherifying reagents to starch molecules.
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Affiliation(s)
- Kunruedee Sangseethong
- Cassava and Starch Technology Research Unit, National Center for Genetic Engineering and Biotechnology, Thailand Science Park, Pathum Thani, Thailand
| | - Pathama Chatakanonda
- Kasetsart Agricultural and Agro-Industrial Product Improvement Institute, Kasetsart University, Bangkok, Thailand
| | - Rungtiva Wansuksri
- Cassava and Starch Technology Research Unit, National Center for Genetic Engineering and Biotechnology, Thailand Science Park, Pathum Thani, Thailand
| | - Klanarong Sriroth
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand.
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22
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Singh N, Shevkani K, Kaur A, Thakur S, Parmar N, Singh Virdi A. Characteristics of starch obtained at different stages of purification during commercial wet milling of maize. STARCH-STARKE 2014. [DOI: 10.1002/star.201300261] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Khetan Shevkani
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Sheetal Thakur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Naincy Parmar
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar India
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23
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Morales-Martínez LE, Bello-Pérez LA, Sánchez-Rivera MM, Ventura-Zapata E, Jiménez-Aparicio AR. Morphometric, Physicochemical, Thermal, and Rheological Properties of Rice (<i>Oryza sativa</i> L.) Cultivars <i>Indica × Japonica</i>. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.53034] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Gani A, Masoodi FA, Wani SM. Characterization of Lotus Stem (Nelumbo nucifera) Starches Purified From Three Lakes of India. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.680177] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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25
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Wang L, Xie B, Xiong G, Wu W, Wang J, Qiao Y, Liao L. The effect of freeze–thaw cycles on microstructure and physicochemical properties of four starch gels. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.10.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Villarreal ME, Ribotta PD, Iturriaga LB. Comparing methods for extracting amaranthus starch and the properties of the isolated starches. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.11.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Gani A, Wani SM, Masoodi FA, Salim R. Characterization of rice starches extracted from Indian cultivars. FOOD SCI TECHNOL INT 2013; 19:143-52. [DOI: 10.1177/1082013212442189] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Physicochemical, morphological and pasting properties of starches isolated from four rice cultivars grown in India were studied. The amylose content ranged between 4.7 and 30.2% of starch, highest in K332 starch and lowest in SR1 starch. Swelling power, water solubility and water absorption capacity of starches increased with increase in temperature from 50 to 90 °C at 10 °C intervals. Highest swelling and water absorption was found in SR1 and lowest in K332 starches but reverse was observed in case of solubility that was highest for K332 and lowest for SR1 starch. The microstructure of starch granules from different rice cultivars showed the presence of mainly polyhedral granules having average size in the range of 4.0–5.2 µm. K332 showed the presence of smallest granules, whereas SR1 starch showed the presence of largest granules. X-ray diffraction pattern of rice starch from different cultivars showed typical A-type crystallinity. Pasting properties of starches differed significantly. Pasting temperature was highest for K332 and lowest for SR1, while peak viscosity was highest for aromatic rice and lowest for K448 starches. Higher setback was observed in K332 and lowest in SR1.
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Affiliation(s)
- Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - SM Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - FA Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
| | - Rehana Salim
- Department of Food Science and Technology, University of Kashmir, Srinagar, India
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28
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Yoo J, Alavi S, Adhikari K, Haub MD, Aberle RA, Huber G. Rice-Shaped Extruded Kernels: Physical, Sensory, and Nutritional Properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2010.495042] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Lu D, Lu W. Effects of protein removal on the physicochemical properties of waxy maize flours. STARCH-STARKE 2012. [DOI: 10.1002/star.201200038] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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30
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Wani AA, Singh P, Shah MA, Schweiggert-Weisz U, Gul K, Wani IA. Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00193.x] [Citation(s) in RCA: 320] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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32
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Iturriaga LB, Lopez de Mishima B, Añon MC. A study of the retrogradation process in five argentine rice starches. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.11.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Kim JM, Song JY, Shin M. Physicochemical properties of high amylose rice starches purified from Korean cultivars. STARCH-STARKE 2010. [DOI: 10.1002/star.200900230] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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34
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DILEEP A, SHAMASUNDAR B, BINSI P, HOWELL N. COMPOSITION AND QUALITY OF RICE FLOUR-FISH MINCE BASED EXTRUDED PRODUCTS WITH EMPHASIS ON THERMAL PROPERTIES OF RICE FLOUR. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00221.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Wang L, Xie B, Shi J, Xue S, Deng Q, Wei Y, Tian B. Physicochemical properties and structure of starches from Chinese rice cultivars. Food Hydrocoll 2010. [DOI: 10.1016/j.foodhyd.2009.09.007] [Citation(s) in RCA: 140] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Lee SH, Hwang SO, Shin M. Properties of novel starch isolated from Castanopsis cuspidate fruit grown in a subtropical zone of Korea. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0009-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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37
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Yu S, Ma Y, Menager L, Sun DW. Physicochemical Properties of Starch and Flour from Different Rice Cultivars. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0330-8] [Citation(s) in RCA: 149] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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ACQUISTUCCI R, FRANCISCI R, BUCCI R, RITOTA M, MAZZINI F. Nutritional and Physicochemical Characterisation of Italian Rice Flours and Starches. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2009. [DOI: 10.3136/fstr.15.507] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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39
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Sciarini LS, Ribotta PD, León AE, Pérez GT. Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0098-2] [Citation(s) in RCA: 98] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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40
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Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.10.006] [Citation(s) in RCA: 124] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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41
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Ritota M, Gianferri R, Bucci R, Brosio E. Proton NMR relaxation study of swelling and gelatinisation process in rice starch-water samples. Food Chem 2008; 110:14-22. [PMID: 26050160 DOI: 10.1016/j.foodchem.2008.01.048] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2007] [Revised: 11/28/2007] [Accepted: 01/24/2008] [Indexed: 10/22/2022]
Abstract
Proton transverse magnetization decay curves of rice flour starch-water samples were measured and analysed for the presence of four components in the relaxation curve. T2 values were interpreted on the basis of the diffusive and chemical exchange model that provided evidence for extra granular bulk water and three more water populations whose relaxation rate is governed by diffusive and chemical exchange with starch components. The analysis of relaxation data provided information on dynamics of water molecules as well as on the size and dispersion of diffusive domains. Furthermore, by measuring solid to liquid ratio, transverse and longitudinal relaxation curves of starch-water mixtures at increasing temperatures - from 20 to 77°C - swelling and gelatinisation processes were monitored.
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Affiliation(s)
- Mena Ritota
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy
| | - Raffaella Gianferri
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy
| | - Remo Bucci
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy
| | - Elvino Brosio
- Department of Chemistry, University of Rome La Sapienza, Box 34, Roma 62, P.le Aldo Moro, 5, 00185 Roma, Italy.
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42
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Physical, chemical and microscopic characterization of a new starch from chayote (Sechium edule) tuber and its comparison with potato and maize starches. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.07.035] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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43
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Iturriaga LB, de Mishima BL, Añon MC. Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes. Food Res Int 2006. [DOI: 10.1016/j.foodres.2006.01.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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44
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Altay F, Gunasekaran S. Influence of drying temperature, water content, and heating rate on gelatinization of corn starches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:4235-45. [PMID: 16756352 DOI: 10.1021/jf0527089] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The gelatinization properties of starch extracted from corn and waxy corn dried at different temperatures were determined at various water contents and heating rates by differential scanning calorimetry. All gelatinization transition temperatures increased with drying temperature and heating rate. Onset and peak temperatures remained relatively constant, whereas end temperature decreased in the presence of excess water. The gelatinization enthalpy (deltaH(g)) of corn starch decreased with drying temperature at 50% water; however, it remained constant for waxy corn starch. The effects of water content and heating rate on deltaH(g) were dependent on each other. The minimum water levels required for gelatinization of starch extracted from corn dried at 20 and 100 degrees C are 21 and 29%, respectively. The activation energy (E(a)) was calculated using an Arrhenius-type equation and two first-order models; the degree of conversion (alpha) was predicted using a newly proposed model that produced good results for both E(a) and alpha.
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Affiliation(s)
- Filiz Altay
- Department of Biological Systems Engineering, 460 Henry Mall, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA
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45
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Bao J, Shen S, Sun M, Corke H. Analysis of Genotypic Diversity in the Starch Physicochemical Properties of Nonwaxy Rice: Apparent Amylose Content, Pasting Viscosity and Gel Texture. STARCH-STARKE 2006. [DOI: 10.1002/star.200500469] [Citation(s) in RCA: 117] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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