-
1
-
-
85030489282
-
Starch (Total) in cereal Products: Amyloglucosidase-α-amylase method
-
AOAC Official Method 996.11. In W. Horwitz (Ed.), Gaithersburg, Maryland, United States: AOAC International
-
AOAC Official Method 996.11. (1996). Starch (Total) in cereal Products: Amyloglucosidase-α-amylase method. In W. Horwitz (Ed.), Official methods of analysis of AOAC International. Gaithersburg, Maryland, United States: AOAC International.
-
(1996)
Official Methods of Analysis of AOAC International
-
-
-
2
-
-
84920256196
-
Nitrogen-ammonia-protein modified kjedahl method
-
AOCS Official Method Ba 4a-38. In D. Firestone (Ed.), Champaign, IL, USA: American Oil Chemists' Society
-
AOCS Official Method Ba 4a-38. (1997). Nitrogen-Ammonia-Protein Modified Kjedahl Method. In D. Firestone (Ed.), Official methods and recommended practices of the AOCS. Champaign, IL, USA: American Oil Chemists' Society.
-
(1997)
Official Methods and Recommended Practices of the AOCS.
-
-
-
3
-
-
0003589763
-
-
AOCS Official Method Ba 5a-49. Ash. In D. Firestone (Ed.) Champaign, IL, USA: American Oil Chemists' Society
-
AOCS Official Method Ba 5a-49. (1997). Ash. In D. Firestone (Ed.), Official methods and recommended practices of the AOCS. Champaign, IL, USA: American Oil Chemists' Society.
-
(1997)
Official Methods and Recommended Practices of the AOCS.
-
-
-
4
-
-
0037409629
-
Carotenoids and ascorbic acid from cashew apple (Anacardium occidentale L.): Variety and geographic effects
-
DOI 10.1016/S0308-8146(02)00477-6, PII S0308814602004776
-
Assunção, R. B., & Mercadante, A. Z. (2003). Carotenoids and ascorbic acid from cashew apple (Anacardium occidentale L.): Variety and geographic effects. Food Chemistry, 81, 495-502. (Pubitemid 36411758)
-
(2003)
Food Chemistry
, vol.81
, Issue.4
, pp. 495-502
-
-
Assuncao, R.B.1
Mercadante, A.Z.2
-
5
-
-
0001143169
-
The terminology and methodology associated with basic starch phenomenon
-
Atwell, W. A., Hood, L., Lineback, D., Varriano-Morston, E., & Zohel, H. (1988). The terminology and methodology associated with basic starch phenomenon. Cereal Foods World, 33, 306-311.
-
(1988)
Cereal Foods World
, vol.33
, pp. 306-311
-
-
Atwell, W.A.1
Hood, L.2
Lineback, D.3
Varriano-Morston, E.4
Zohel, H.5
-
6
-
-
84987260410
-
Low temperature sweetening in susceptible and resistant potatoes: Starch structure and composition
-
Barichello, V., Yada, R. Y., Coffin, R. H., & Stanley, D. W. (1990). Low temperature sweetening in susceptible and resistant potatoes: Starch structure and composition. Journal of Food Science, 54, 1054-1059.
-
(1990)
Journal of Food Science
, vol.54
, pp. 1054-1059
-
-
Barichello, V.1
Yada, R.Y.2
Coffin, R.H.3
Stanley, D.W.4
-
7
-
-
78650238490
-
Isolation and characterization of starch from defatted rice bran
-
Fabian, C., Ayucitra, A., Ismadji, S., & Ju, Y. H. (2011). Isolation and characterization of starch from defatted rice bran. Journal of the Taiwan Institute of Chemical Engineers, 42, 86-91.
-
(2011)
Journal of the Taiwan Institute of Chemical Engineers
, vol.42
, pp. 86-91
-
-
Fabian, C.1
Ayucitra, A.2
Ismadji, S.3
Ju, Y.H.4
-
8
-
-
0029808273
-
The dosage effect of the wildtype GBSS allele is linear for GBSS activity but not for amylose content: Absence of amylose has a distinct influence on the physico-chemical properties of starch
-
DOI 10.1007/s001220050102
-
Flipse, E., Keetels, C. J. A. M., Jacobson, E., & Visser, R. G. F. (1996). The dosage effect of the wildtype GBSS allele is linear for GBSS activity, but not for amylose content: Absence of amylose has a distinct influence on thew physico-chemical properties of starch. Theoretical and Applied Genetics, 92, 121-127. (Pubitemid 26263420)
-
(1996)
Theoretical and Applied Genetics
, vol.92
, Issue.1
, pp. 121-127
-
-
Flipse, E.1
Keetels, C.J.A.M.2
Jacobsen, E.3
Visser, R.G.F.4
-
9
-
-
0035401187
-
Starch-properties and potential. Chichester, England: Published for the Society of Chemical Industry by Wiley. Hoover, R. (2001). Composition, molecular structure, and physico-chemical properties of tuber and root starches: A review
-
Galliard, T. (1987). Starch-properties and potential. Chichester, England: Published for the Society of Chemical Industry by Wiley. Hoover, R. (2001). Composition, molecular structure, and physico-chemical properties of tuber and root starches: A review. Carbohydrate Polymers, 45, 253-267.
-
(1987)
Carbohydrate Polymers
, vol.45
, pp. 253-267
-
-
Galliard, T.1
-
10
-
-
84986495514
-
Screening potato starch for novel properties using differential scanning calorimetry
-
Kim, S. Y., Wiesenborn, D. P., Orr, P. H., & Grant, L. A. (1995). Screening potato starch for novel properties using differential scanning calorimetry. Journal of Food Science, 60, 1060-1065.
-
(1995)
Journal of Food Science
, vol.60
, pp. 1060-1065
-
-
Kim, S.Y.1
Wiesenborn, D.P.2
Orr, P.H.3
Grant, L.A.4
-
11
-
-
0002656175
-
Gelatinization of starch
-
In R. L. Whistler, & E. F. Paschall (Eds.). New York: Academic Press
-
Leach, H. W. (1965). Gelatinization of starch. In R. L. Whistler, & E. F. Paschall (Eds.), Starch: Chemistry and technology, Vol. I. Fundamental aspects (pp. 289-307). New York: Academic Press.
-
(1965)
Starch: Chemistry and Technology, I. Fundamental Aspects
, pp. 289-307
-
-
Leach, H.W.1
-
12
-
-
68849083513
-
Thermal decomposition of cornstarches with different amylose/amylopectin ratios in a sealed system studied by differential scanning calorimetry
-
Liu, X. X., Xie, F. W., Yu, L., Chen, L., & Li, X. L. (2009). Thermal decomposition of cornstarches with different amylose/amylopectin ratios in a sealed system studied by differential scanning calorimetry. Cereal Chemistry, 86, 383-385.
-
(2009)
Cereal Chemistry
, vol.86
, pp. 383-385
-
-
Liu, X.X.1
Xie, F.W.2
Yu, L.3
Chen, L.4
Li, X.L.5
-
13
-
-
0001332190
-
Volatile flavour components of cashew apple (Anacardium Occidentale
-
MacLeod, A. J., & Troconis, N. G. (1982). Volatile flavour components of cashew apple (Anacardium Occidentale). Phytochemistry, 21, 2527-2530.
-
(1982)
Phytochemistry
, vol.21
, pp. 2527-2530
-
-
MacLeod, A.J.1
Troconis, N.G.2
-
14
-
-
0002864292
-
Changes in viscosity properties of potato starch during growth
-
Madsen, M. H., & Christensen, D. H. (1996). Changes in viscosity properties of potato starch during growth. Starch, 48, 245-249. (Pubitemid 126626573)
-
(1996)
Starch/Staerke
, vol.48
, Issue.7-8
, pp. 245-249
-
-
Madsen, M.H.1
Christensen, D.H.2
-
15
-
-
0347706235
-
Volatile constituents of the leaves, fruits and flowers of cashew (Anacardium occidentale L.)
-
Maia, J. G. S., Andrade, E. H. A., & Zoghbi, M. G. B. (2000). Volatile Constituents of the Leaves, Fruits and Flowers of Cashew (Anacardium occidentale L.). Journal of Food Composition and Analysis, 13, 227-232.
-
(2000)
Journal of Food Composition and Analysis
, vol.13
, pp. 227-232
-
-
Maia, J.G.S.1
Andrade, E.H.A.2
Zoghbi, M.G.B.3
-
16
-
-
50049112091
-
Monomeric phenols of cashew apple (Anacardium Occidentale L.)
-
Michodjehoun-Mestres, L., Souquet, J. M., Fulcrand, H., Bouchut, C., Reynes, M., & Brillouet, J. M. (2009). Monomeric phenols of cashew apple (Anacardium Occidentale L.). Food chemistry, 112, 851-857.
-
(2009)
Food chemistry
, vol.112
, pp. 851-857
-
-
Michodjehoun-Mestres, L.1
Souquet, J.M.2
Fulcrand, H.3
Bouchut, C.4
Reynes, M.5
Brillouet, J.M.6
-
17
-
-
0024084787
-
Determination of insoluble, soluble and total dietary fiber in foods and food products: Interlaboratory study
-
Prosky, L., Asp, N. G., Scheweizer, T. F., de Vries, J. W., & Furda, I. (1988). Determination of insoluble, soluble and total dietary fiber in foods and food products: Interlaboratory study. Journal-Association of Official Anaytical Chemists, 71(5), 1017-1023.
-
(1988)
Journal-Association of Official Anaytical Chemists
, vol.71
, Issue.5
, pp. 1017-1023
-
-
Prosky, L.1
Asp, N.G.2
Scheweizer, T.F.3
De Vries, J.W.4
Furda, I.5
-
20
-
-
0033958209
-
Effect of amylose content on gelatinization, retrogradation, and pasting properties of starches from waxy and nonwaxy wheat and their F1 seeds
-
Sasaki, T., Yasui, T., & Matsuki, J. (2000). Effect of amylose content on gelatinization, retrogradation and pasting properties of starches from waxy and non-waxy wheat and their F1 seeds. Cereal Chemistry, 77, 58-63. (Pubitemid 30053675)
-
(2000)
Cereal Chemistry
, vol.77
, Issue.1
, pp. 58-63
-
-
Sasaki, T.1
Yasui, T.2
Matsuki, J.3
-
21
-
-
0013043415
-
Cereal carbohydrates
-
In K. Kulp, & J. J. G. Ponte (Eds.). New York: Marcell Decker
-
Shelton, D. R., & Lee, W. J. (2000). Cereal carbohydrates. In K. Kulp, & J. J. G. Ponte (Eds.), Handbook of cereal science and technology (pp. 385-415). New York: Marcell Decker.
-
(2000)
Handbook of Cereal Science and Technology
, pp. 385-415
-
-
Shelton, D.R.1
Lee, W.J.2
-
22
-
-
0001257979
-
Phenolic lipid composition during development of cashew
-
Shobha, S. V., Krishnaswamy, P. R., & Ravindranath, B. (1992). Phenolic lipid composition during development of cashew. Phytochemistry, 31, 2295-2297.
-
(1992)
Phytochemistry
, vol.31
, pp. 2295-2297
-
-
Shobha, S.V.1
Krishnaswamy, P.R.2
Ravindranath, B.3
-
23
-
-
0033929269
-
Thermal and physicochemical properties of rice grain, flour and starch
-
DOI 10.1021/jf990374f
-
Singh, V., Okadome, H., Toyoshima, H., Isobe, S., & Ohtsubo, K. (2000). Thermal and physicochemical properties of rice grain, flour and starch. Journal of Agricultural and Food Chemistry, 48(7), 2639-2647. (Pubitemid 30490463)
-
(2000)
Journal of Agricultural and Food Chemistry
, vol.48
, Issue.7
, pp. 2639-2647
-
-
Singh, V.1
Okadome, H.2
Toyoshima, H.3
Isobe, S.4
Ohtsubo, K.5
-
24
-
-
0037402193
-
Morphological, thermal and rheological properties of starches from different botanical sources
-
DOI 10.1016/S0308-8146(02)00416-8, PII S0308814602004168
-
Singh, N., Singh, J., Kaur, L., Sodhi, N. S., & Gill, B. S. (2003). Morphological, thermal and rheological properties of starches from different botanical sources. Food chemistry, 81, 219-231. (Pubitemid 36411726)
-
(2003)
Food Chemistry
, vol.81
, Issue.2
, pp. 219-231
-
-
Singh, N.1
Singh, J.2
Kaur, L.3
Sodhi, N.S.4
Gill, B.S.5
-
25
-
-
84983951237
-
Thermal properties of starch/water system I. Measurement of heat of gelatinization by dfferential scanning calorimetry
-
Stevens, D. J., & Elton, G. A. H. (1971). Thermal properties of starch/water system I. Measurement of heat of gelatinization by dfferential scanning calorimetry. Starch, 23, 8-11.
-
(1971)
Starch
, vol.23
, pp. 8-11
-
-
Stevens, D.J.1
Elton, G.A.H.2
-
26
-
-
0004837053
-
Long chain phenols XII: Compositional studies: The polymeric material in the unsaturated phenols of Anacardium occidentale
-
Tyman, J. H. P. (1978). Long chain phenols XII: Compositional studies: The polymeric material in the unsaturated phenols of Anacardium occidentale. Journal of Chromatography, 156, 255-266.
-
(1978)
Journal of Chromatography
, vol.156
, pp. 255-266
-
-
Tyman, J.H.P.1
-
27
-
-
0037284608
-
Effects of granule size and shape on morphology and tensile properties of LDPE and starch blends
-
Wang, Y. J., Liu, W. J., & Sun, Z. H. (2003). Effects of granule size and shape on morphology and tensile properties of LDPE and starch blends. Journal of Material Science Letters, 22, 57-59.
-
(2003)
Journal of Material Science Letters
, vol.22
, pp. 57-59
-
-
Wang, Y.J.1
Liu, W.J.2
Sun, Z.H.3
-
28
-
-
0001565718
-
Retrogradation of amylopectin from maize and wheat starches
-
Ward, K. E. J., Hoseney, R. C., & Seib, P. A. (1994). Retrogradation of amylopectin from maize and wheat starches. Cereal Chemistry, 71, 150-155.
-
(1994)
Cereal Chemistry
, vol.71
, pp. 150-155
-
-
Ward, K.E.J.1
Hoseney, R.C.2
Seib, P.A.3
-
29
-
-
84971537717
-
Molecules to granules-A comprehensive starch review
-
Zobel, H. F. (1988a). Molecules to granules-a comprehensive starch review. Starch, 40, 44-50.
-
(1988)
Starch
, vol.40
, pp. 44-50
-
-
Zobel, H.F.1
-
30
-
-
84987238867
-
Starch crystal transformation and their industrial importance
-
Zobel, H. F. (1988b). Starch crystal transformation and their industrial importance. Starch, 40, 1-7.
-
(1988)
Starch
, vol.40
, pp. 1-7
-
-
Zobel, H.F.1
|