ライフサイエンスコーパス: rice starch

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1 ompared to native Basmati (BC) and Irri (IC) rice starches.

2 ly reduced glycemic index (GI) values of the rice starches.

3 .3-10.2%) and those of heat-moisture treated rice starches (18.5-23.9%).

4 %, significantly higher than those of native rice starches (6.3-10.2%) and those of heat-moisture tre

5 Pasting profile and textural analysis of rice starch and flour showed that all the cultivars diff

6 This study evaluated the characteristics of rice starch and protein obtained by a fast alkaline extr

7 were prepared from reactions between native rice starch and varied concentrations (0.1-15%w/w, M-0.1

8 Rice starch can be hydrolyzed into maltose for trehalose

9 m condition, amylose content of broken white rice starch can be reduced from 27.27% to 1.43% with a y

10 Cross-linked carboxymethyl rice starches (CL-CMRSs) were prepared from reactions be

11 phs revealed presence of dents and fusion of rice starch granules.

12 The succinyl content of Irri rice starch increased with the concentration of succinic

13 The RS contents of rice starches increased to 18.5-23.9% after heat-moistur

14 In our study, a protein by-product from rice starch industry was hydrolyzed with commercial prot

15 ts (locust bean gum (LBG), modified corn and rice starches (MCS, MRS)) to an infant formula on both i

16 physicochemical and structural properties of rice starch of the cultivars IAC 202 and IRGA 417 modifi

17 esistant starch (RS) contents of five native rice starches ranged in 4.7-30.6% and 6.3-11.8%, respect

18 e native, heat-moisture treated and annealed rice starches ranged in 68.9-100, 61.2-88.9 and 21.2-43.

19 ls, on gelatinization of potato starch (PS), rice starch (RS) and a 1:1 blend thereof, was investigat

20 Rice starch showed polyhedral granule shapes and differe

21 nt was observed in cold storage stability of rice starch succinates as evident from textural profile

22 The degrees of polymerization of the rice starches treated with citric acid, lactic acid or a

23 percent decline in paste clarity of modified rice starches was stable as compared to native Basmati (

24 ty and molecular structure of glutinous Bora rice starch were investigated.

25 S contents of acid and heat-moisture treated rice starches were in a range of 30.1-39.0%, significant

26 acteristics of high-amylose, normal and waxy rice starches were investigated in this study.

27 Films made from high and medium amylose rice starches were obtained; however low amylose rice st

28 starches were obtained; however low amylose rice starches, whether native or acetylated, did not for

29 The native and physically modified rice starches with varying amylose contents were subject

30 n-free white sauces (WSs) prepared with waxy rice starch (WRS) or tapioca starch (TS) and high amylos

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