4.7 Article

Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch

Related references

Note: Only part of the references are listed.
Article Biochemistry & Molecular Biology

Investigation of static magnetic field effect on horseradish peroxidase enzyme activity and stability in enzymatic oxidation process

Narjes Emamdadi et al.

Summary: The study showed that exposing Horseradish Peroxidase enzyme to a static magnetic field can increase enzyme activity and change the enzyme's optimal pH, without affecting the optimal temperature. Furthermore, the structural changes in the enzyme when exposed to SMF can affect enzyme activity.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Chemistry, Applied

Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch

Lulu Chen et al.

Summary: The study modified sweet potato starch using high pressure microfluidization technology, which resulted in changes in structure and properties of the starch granules. The mechanical forces generated by HPM had significant mechanochemical effects on the sweet potato starch granules.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality

Liuyang Shen et al.

Summary: Drying characteristics, including microwave intensity and temperature gradient, have significant impacts on the drying rate and GABA synthesis of germinated brown rice. Suitable temperature and microwave intensity levels can maintain high GABA content in the dried product.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

Article Biochemistry & Molecular Biology

New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles

Shaodan Shen et al.

Summary: The study found that cooking processes increased starch reassembled structures, especially short-range ordered structures, helical and crystalline structures, and ordered aggregate structures. Steaming and boiling led to a decrease in rapidly digestible starch (RDS) and an increase in slowly digestible starch, while stir-frying resulted in a reduction in RDS content and an increase in resistant starch. The structure-functionality relationships showed that key structures synergistically determined starch digestion, texture, and flavor in rice noodles.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Article Biochemistry & Molecular Biology

Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties

Hongwei Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Chemistry, Applied

The study on starch granules by using darkfield and polarized light microscopy

Huaxi Xiao et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)

Review Food Science & Technology

Emerging technology applications for improving seed germination

E. J. Rifna et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Biotechnology & Applied Microbiology

Germination of soybean seeds exposed to the static/alternating magnetic field and algal extract

Izabela Michalak et al.

ENGINEERING IN LIFE SCIENCES (2019)

Review Chemistry, Applied

Germinated brown rice and its bio-functional compounds

Dong-Hwa Cho et al.

FOOD CHEMISTRY (2016)

Editorial Material Plant Sciences

Magnetoreception: an unavoidable step for plant evolution?

Andrea Occhipinti et al.

TRENDS IN PLANT SCIENCE (2014)

Article Biochemistry & Molecular Biology

Hydrolysis of Native and Heat-Treated Starches at Sub-Gelatinization Temperature Using Granular Starch Hydrolyzing Enzyme

U. Uthumporn et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2012)

Article Agronomy

Simulation of magnetic field effect on a seed embryo cell

A. Socorro et al.

INTERNATIONAL AGROPHYSICS (2012)

Article Agriculture, Multidisciplinary

The impact of germination on the characteristics of brown rice flour and starch

Jie Xu et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)

Review Food Science & Technology

Germinated brown rice as a value added rice product: A review

Swati Bhauso Patil et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)

Article Biochemistry & Molecular Biology

Organisation of the external region of the starch granule as determined by infrared spectroscopy

O Sevenou et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2002)