Starch gelatinization on the physical characteristics of aquafeeds and subsequent implications to the productivity in farmed aquatic animals
Starches are added macronutrients in aquafeeds to act as binders and provide inexpensive
digestible energy to aquatic animals. These qualities can be further enhanced through …
digestible energy to aquatic animals. These qualities can be further enhanced through …
[HTML][HTML] Structural, functional, textural characterization and in vitro digestibility of underutilized Kutki millet (Panicum sumatrense) starch
P Mahajan, MB Bera, PS Panesar - Lwt, 2022 - Elsevier
Kutki millet (Panicum sumatrense) is presently underutilized, despite its potential to deliver a
relatively good source of nutrients. Series of investigations were undertaken to evaluate the …
relatively good source of nutrients. Series of investigations were undertaken to evaluate the …
[HTML][HTML] Selecting high amylose rice variety for puffing: A correlation between physicochemical parameters and sensory preferences
Selection of rice variety for puffing is primarily dependent upon its amylose content which is
directly correlated with its expansion during puffing and its sensory preferences. However …
directly correlated with its expansion during puffing and its sensory preferences. However …
Modification of Kutki millet (Panicum sumatrense) starch properties by the addition of amino acids for the preparation of hydrogels and its characterization
P Mahajan, MB Bera, PS Panesar - International Journal of Biological …, 2021 - Elsevier
Starch is a biopolymer containing hydrophilic groups and is used in hydrogels preparation.
Amino acids are multifunctional monomers of proteins that can be used as a cross linker to …
Amino acids are multifunctional monomers of proteins that can be used as a cross linker to …
Understanding the atmospheric cold plasma-induced modification of finger millet (Eleusine coracana) starch and its related mechanisms
P Kaur, US Annapure - International Journal of Biological Macromolecules, 2024 - Elsevier
This research was conducted to evaluate the effects of cold plasma (CP) on finger millet
starch (FMS). FMS was exposed to partially ionized gas at varying voltages (170, 200, and …
starch (FMS). FMS was exposed to partially ionized gas at varying voltages (170, 200, and …
Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact
To identify healthier potatoes with respect to starch profiles, fourteen early varieties were
evaluated for their dietary fiber, total starch, rapidly digestible (RDS), slowly digestible …
evaluated for their dietary fiber, total starch, rapidly digestible (RDS), slowly digestible …
[HTML][HTML] Characterization of indigenous upland rice varieties for high yield potential and grain quality characters under rainfed conditions in Thailand
A Phapumma, T Monkham, S Chankaew… - Annals of Agricultural …, 2020 - Elsevier
Indigenous upland rice is a staple food for local people in the North and Northeast regions of
Thailand. As a result, variations of grain yield and GxE interactions have been utilized for …
Thailand. As a result, variations of grain yield and GxE interactions have been utilized for …
Proximate analysis and nutritional evaluation of twenty Canadian lentils by principal component and cluster analyses
Proximate composition and starch nutritional properties of twenty cooked lentils were
assessed to identify unique varieties that could be used in value added foods. Significant …
assessed to identify unique varieties that could be used in value added foods. Significant …
Development and validation of rapid and cost-effective protocol for estimation of amylose and amylopectin in maize kernels
SB Reddappa, R Chhabra, ZA Talukder, V Muthusamy… - 3 Biotech, 2022 - Springer
Maize possesses wide variation in amylose and amylopectin which assumes significance as
a part of both food-chain and different industrial applications. Estimation of amylose and …
a part of both food-chain and different industrial applications. Estimation of amylose and …
Composition of different carbohydrate fractions in potatoes: effect of cooking and cooling
Abstract Effect of cooking methods (boiling, microwaving, pressure cooking) and storage
conditions (–20, 4, 12° C) on resistant starch (RS), amylose, and sugars in the Indian …
conditions (–20, 4, 12° C) on resistant starch (RS), amylose, and sugars in the Indian …