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Alejandro Aparicio-Saguilán, Lucio Abel Vázquez-León, Ana Sofía Martínez-Cigarroa, Violeta Carpintero-Tepole, Gerardo Fernández Barbero, Andrés Antonio Acosta-Osorio and Delia Esther Páramo-Calderón
Jinicuil seed starch (JSS) was partially characterized and then evaluated as wall material. JSS showed higher content of proteins, lipids, and resistant starch than commercial corn starch (CCS). JSS granules presented both oval-spherical shapes and heter...
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Vladimir K. Chebotar, Elena P. Chizhevskaya, Evgeny E. Andronov, Nikolai I. Vorobyov, Oksana V. Keleinikova, Maria E. Baganova, Sergey N. Konovalov, Polina S. Filippova and Veronika N. Pishchik
Biomodified mineral fertilizers (BMFs) were produced by enriching the ammophos fertilizer with PGPR Bacillus velezensis BS89 with the use of two technologies: BMF 1, the ammophos fertilizer with the addition of spores of Bacillus velezensis BS89 on a dry...
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Hao Hu, Shipeng Li, Danjie Pan, Kaijun Wang, Mingming Qiu, Zhuzhu Qiu, Xingquan Liu and Jiaojiao Zhang
The main substances of rice are starches, which vary their metabolism during storage. We conducted a series of tests including rice physicochemical properties, edible quality, starch content and chain length distribution along with starch structure varia...
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Pavel Skrivan, Marcela Sluková, Lucie Jurkaninová and Ivan ?vec
Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat fl...
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Gabriel Ramírez-Balboa, Rosendo Balois-Morales, Juan Esteban Bello-Lara, Pedro Ulises Bautista-Rosales, Andrés Eloy León-Fernández, Graciela Guadalupe López-Guzmán, Yolotzin Apatzingan Palomino-Hermosillo, Yilmar Arisai López-Flores (Author)
Pág. e49052
Starch is one of the most used polysaccharides in the food industry because is an excellent raw material to modify the texture and consistency of food. Also, is the main source for energy storage in horticultural products. The starch from soursop fruits ...
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Les Copeland and Karen Hardy
This article reviews evidence of how starch granules associated with archaeological artefacts provide an insight into the use of plants by our ancestors for food, medicines and cultural activities. The properties of starch relevant to archaeological cont...
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Juan Wang, Zichun Chen, Pan Hu, Lingxiao Zhao, Lingshang Lin and Cunxu Wei
Cereal crops with inhibition expression of starch branching enzyme (SBE) contain highly resistant starch in the endosperm, and have potential health benefits for human. However, seed plumpness is significantly different, with different inhibition effects...
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Eric Bertoft
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant spec...
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