Keywords: محتوای آمیلوز; Starch; Extra-long chain of amylopectin; Molecular composition; Crystalline structure; Functional properties; Relationship analysis; AAC; apparent amylose content; AAG; Aspergillus niger amyloglucosidase; AC; amylose content; APS; amylopectin short branch
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Keywords: محتوای آمیلوز; Rice; Starch; Starch component parameter; Enzyme hydrolysis parameter; Correlation analysis; AAC; apparent amylose content; AAG; Aspergillus niger amyloglucosidase; AC; amylose content; GBSSI; granule-bound starch synthase I; GPC; gel-permeation chromatog
Keywords: محتوای آمیلوز; Maize starch; Polarized microscope; Amylose content; Birefringence; Digital image analysis; ISO; international organization for standardization; AmIOD; amylose content calculated by the IOD method; α; amylose content measured by the ISO method; PM; polar
Keywords: محتوای آمیلوز; Isothermal hygroscopic curves; Starch-guar complex; HMT; Amylose content; Digestibility;
Keywords: محتوای آمیلوز; Pineapple stem starch; Starch extraction; Physicochemical properties; Amylose content; Alternative starch resource;
Keywords: محتوای آمیلوز; Zein; Rice; Noodle; Amylose content;
Keywords: محتوای آمیلوز; Rice noodle; Amylose content; Rheology; In-vitro starch digestion
Keywords: محتوای آمیلوز; Rice starches; Amylose content; Thermal properties; Pasting properties; Textural properties;
Keywords: محتوای آمیلوز; rice flour; physicochemical property; crystallinity; amylose content; milling
Keywords: محتوای آمیلوز; Rice aging; Amylose content; Mechanism; NIR
Keywords: محتوای آمیلوز; Nanoprecipitation; Amylose content; Starch nanoparticles; Properties
Keywords: محتوای آمیلوز; Amylose content; Branching enzyme; Amylomaltase; Starch degradation
Keywords: محتوای آمیلوز; Rice starch; Amylose content; Physicochemical characteristics;
Keywords: محتوای آمیلوز; Sweet potato starch; Amylose content; Gelatinization; Pasting; Starch-biosynthesis enzyme;
Keywords: محتوای آمیلوز; Amylose content; Carboxymethylation; Reaction conditions; Rice starch;
Keywords: محتوای آمیلوز; AC; amylose content; DP; Aday post anthesis; ESE; exonic splicing enhancer; ESS; exonic splicing silencer; GBSSI; granule bound starch synthase; HGW; hundred grain weight; HRM; high resolution melting; ISA1, 2, 3; isoamylase 1, 2, 3; LD; limit dextrinase;
Keywords: محتوای آمیلوز; Cross-linked maize starch; Amylose content; Digestibility; Granule swellingACDF, Available Carbohydrate Dietary Fiber; CL, cross-linked; DSC, differential scanning calorimetry; P, phosphorus; RDS, rapidly digestible starch; RS, resistant starch; SDS, slow
Keywords: محتوای آمیلوز; Ipomoea batatas (L.) Lam.; Amlyose content; Physicochemical property; Macromolecular structure; Intrinsic relationship; AC; amylose content; CL¯; average chain length; DP; degree of polymerization; DSC; differential scanning calorimetry; ÎH; gelatinizat
Keywords: محتوای آمیلوز; Maize starch; Annealing; Amylose content; Chain interaction; In vitro digestibility;
Keywords: محتوای آمیلوز; Amylose content; Fractal dimension; Gelatinization; Parboiled rice; Rice variety; Texture; Translucency; Water uptake
Keywords: محتوای آمیلوز; Rice; Plastic film mulch cultivation; Amino acids; Protein; Soil quality; PFMC; plastic film mulching cultivation; CFC; conventional flooding cultivation; N; nitrogen; PC; protein content; TAAC; total amino acids concentration; AC; amylose content; GC; ge
Keywords: محتوای آمیلوز; HMT; heat moisture treatment; HMT-20; 20% content moisture HMT; HMT-25; 25% content moisture HMT; SOL; solubility; SP; swelling power; SS; sorghum starch; SF; sorghum flour; AC; amylose content; AAC; apparent amylose content; SAC; soluble amylose content;
In vitro digestion properties of native isolated starches from Mexican blue maize (Zea mays L.) landrace
Keywords: محتوای آمیلوز; Starch digestion kinetics; Glycemic index; Wet-milling; Mexican blue maize landrace; AC; amylose content; AUC; area under the curve; GOPOD; glucose oxidase/peroxidase reagent; GH; glycemic index; HI; hydrolysis index; RS; resistant starch; K; rate of dige
Comparison of physicochemical properties and cooking edibility of waxy and non-waxy proso millet (Panicum miliaceum L.)
Keywords: محتوای آمیلوز; B; breadth; BD; breakdown viscosity; FV; final viscosity; L; length; L/B; length/breadth; PTM; past temperature; PT; peak time; PV; peak viscosity; RDS; rapidly digestible starch; RS; resistant starch; SB; setback viscosity; SDS; slowly digestible starch;
Rice consumption and predisposition to metabolic diseases: The role of PPARγ and GLUT4 dysregulation
Keywords: محتوای آمیلوز; Amylose content; Germination status; GLUT4; Metabolic diseases; PPARγ; Rice;
Development of NIRS models to predict protein and amylose content of brown rice and proximate compositions of rice bran
Keywords: محتوای آمیلوز; NIRS; near-infrared spectroscopy; RB; rice bran; BR; brown rice; AC; amylose content; GPC; grain protein content; mPLS; modified partial least square; NIR spectroscopy; Calibration; Validation; Rice bran; Brown rice;
Variability in amylose content of Bangladeshi rice cultivars due to unique SNPs in Waxy allele
Keywords: محتوای آمیلوز; Amylose content; Waxy gene; Glutinous and non-glutinous rice; SNPs
Effect of heat-moisture and acid treatment on physicochemical, pasting, thermal and morphological properties of Horse Chestnut (Aesculus indica) starch
Keywords: محتوای آمیلوز; Horse chestnut; Amylose content; Morphology; Pasting; Solubility
Particle-stabilizers modified from indica rice starches differing in amylose content
Keywords: محتوای آمیلوز; Particle-stabilizers; Indica rice starch; Amylose content; OSA modification; Pickering emulsions; AC; amylose content; BDV; breakdown viscosity; CPV; cool paste viscosity; DS; degree of substitution; D50; median particle diameter; Dav; average particle si
Optimisation of near-infrared reflectance model in measuring protein and amylose content of rice flour
Keywords: محتوای آمیلوز; NIRS; near-infrared reflectance spectroscopy; PC; protein content; AC; amylose content; MPLS; modified partial least squares; PLS; partial least squares regression; PCR; principal component regression; MLR; multiple linear regressions; INQR; international
An SNP downstream of the OsBEIIb gene is significantly associated with amylose content and viscosity properties in rice (Oryza sativa L.)
Keywords: محتوای آمیلوز; Association mapping; Starch synthesis-related genes; Amylose content; Rapid Visco Analyser
Mapping QTLs and candidate genes for iron and zinc concentrations in unpolished rice of Madhukar Ã Swarna RILs
Keywords: محتوای آمیلوز; AC; amylose content; APRT; adenine phosphoribosyltransferase; ARD; acireductone deoxygenase; BAC; bacterial artificial chromosome; BILs; backcross inbred lines; BLAST; Basic Local Alignment Search Tool; BPH; brown plant hopper; Cd; cadmium; CIM; Composite
Chemical composition and starch digestibility in flours from Polish processed legume seeds
Keywords: محتوای آمیلوز; Legume; Processing; Chemical composition; Amylose content; In vitro starch digestibility;
Different isoforms of starch-synthesizing enzymes controlling amylose and amylopectin content in rice (Oryza sativa L.)
Keywords: محتوای آمیلوز; Starchâsynthesizing enzymes; Starch synthases; Starch branching enzyme; Starch debranching enzyme; AGPase; Amylose content; Gelatinization temperature;
Extrusion processing and characterization of edible starch films with different amylose contents
Keywords: محتوای آمیلوز; Starch; Amylose content; Extrusion; Film; Mechanical properties; Thermal properties
Relationship between the structure, physicochemical properties and in vitro digestibility of rice starches with different amylose contents
Keywords: محتوای آمیلوز; Rice starch; Amylose content; Amylopectin chain length distribution; Crystalline structure; In vitro digestibility;
Digestibility and physicochemical properties of rice (Oryza sativa L.) flours and starches differing in amylose content
Keywords: محتوای آمیلوز; AACC; American Association of Cereal Chemistry; AC; amylose content; AOAC; Association of Official Analytical Chemists; DMSO; dimethyl sulfoxide; DSC; differential scanning calorimeter; GBSS; granular bound starch synthetase; GPC; gel permeation chromatog
Association mapping of grain quality and flowering time in elite japonica rice germplasm
Keywords: محتوای آمیلوز; Amylose content; Grain quality; Head rice; Flowering timeQuantitative trait loci, QTL
Physicochemical properties and textile utilization of low- and moderate-substituted carboxymethyl rice starches with various amylose content
Keywords: محتوای آمیلوز; Amylose content; Carboxymethyl; Degree of substitution; Properties; Rice starch
Physical properties of Amaranthus starch
Keywords: محتوای آمیلوز; Amaranthus; Starch; Amylose content; Swelling power; Physicochemical property
Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria
Keywords: محتوای آمیلوز; Sorghum starch; Starch color; Amylose content; Rheology; X-ray pattern
Physico-chemical and degradative properties of in-planta re-structured potato starch
Keywords: محتوای آمیلوز; Phosphorylated starch; Amylose content; Starch digestibility; Swelling power; Differential scanning calorimetry
Marker assisted backcross breeding to improve cooking quality traits in Myanmar rice cultivar Manawthukha
Keywords: محتوای آمیلوز; Fragrance; Amylose content; Waxy gene; Marker assisted selection
Amylose content and chemical modification effects on thermoplastic starch from maize – Processing and characterisation using conventional polymer equipment
Keywords: محتوای آمیلوز; Amylose content; Hydroxypropylation; Biodegradable thermoplastic starch; Ageing; Mechanical properties
Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize
Keywords: محتوای آمیلوز; Starch; Amylose content; Hydroxypropylation; Extrusion; Biodegradable thermoplastic
Effect of molecular size on gelatinization thermal properties before and after annealing of rice starch with different amylose contents
Keywords: محتوای آمیلوز; Molecular size; Gelatinization properties; Annealing; Rice starch; Amylose content
Physicochemical characteristics and fine structure of high-amylose wheat starches isolated from Australian wheat cultivars
Keywords: محتوای آمیلوز; High-amylose wheat; Starch structure; Amylose content; Physicochemical property
In vitro digestibility of edible films from various starch sources
Keywords: محتوای آمیلوز; Edible films; Musa paradisiaca; Canna edulis; Solanum tuberosum; Zea mays; Digestibility; Resistant starch; Starch; Amylose content
Pasting and swelling properties of wheat flour and starch in relation to amylose content
Keywords: محتوای آمیلوز; Wheat starch; Pasting; Swelling; Amylose content; Amylopectin chain length distribution
Locations of hypochlorite oxidation in corn starches varying in amylose content
Keywords: محتوای آمیلوز; Oxidized starch; Hypochlorite; Carboxyl; Carbonyl; Amylopectin chain-length distribution; Amylose content; Starch structure; High-amylose corn starch; Surface gelatinization