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In rice, the Waxy (Wx) gene encoding GBSSI (granule-bound starch synthase I) controls amylose synthesis in the endosperm and is the primary factor influencing grain eating and cooking quality (ECQ). T...
Starch is the abundant component in rice endosperm, and its microstructure determines the quality and functional properties of rice grain. It is well known that the starch fine structure is markedly i...
Amylose content (AC) is a critical factor for the quality of rice. It is determined by the biosynthesis gene Waxy (Wx) and a variety of quantitative trait loci (QTLs). Although many QTLs have been rep...
The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled p...
A feeding trial was conducted in tilapia to determine the growth performance, nutrient digestibility, digestive enzymes, and postprandial blood metabolites in response to different dietary amylose-amy...
Molecular dynamics (MD) simulations were used to monitor the stability and conformation of double-stranded and single-stranded amyloses and single-stranded cellulose oligomers containing 9 sugar moiet...
The protein and amylose content of milled rice grains collected from the top and base rachis branches at different positions on the panicle were measured. The palatability of the grains on primary and...
The amylose content, amylographic characteristics and storage proteins of milled rice grains on the primary and secondary rachis branches were investigated. The amylose content of grains on the primar...
The concentrations of Kjeldahl-digested N were significantly higher in milled rice grains cultivated under customary farming practices than in those grown organically. However, the amylose content sh...
Rice palatability correlates with amylose content, which correlates with heading date, showing that indirect selection through low amylose content for high palatability usually results in predominan...
An alternative method to classify amylose content in rice was developed. In this method, based on amylose-iodine colorimetry, a standard color chart was used instead of a spectrophotometer to successf...
Previously, we suggested that cultivation of paddy rice by Aigamo duck farming system, delayed the harvest time by about 10 days and improved the taste of rice due to the increased grain yield accomp...
We examined the effects of environmental temperature (ET) during the ripening period on the amylose content and the whiteness values (an indicator of dull endosperm), in seven low-amylose rice cultiva...
Palatability and suitability for blending of low-amylose rice of seven cultivars were examined. The palatability of low-amylose rice varied with the cultivar, and the stability of the palatability fo...
The amylose content and whiteness of rice endosperm are affected by environmental conditions. Since the amylose content and endosperm whiteness of a low amylose variety “Takitate” varies from year to ...

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