Log in

Relevant bibliographies by topics / Rapid Visco Analyser (RVA)

Contents

Journal articles

Academic literature on the topic 'Rapid Visco Analyser (RVA)'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 June 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Rapid Visco Analyser (RVA).'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Rapid Visco Analyser (RVA)"

1

Lai, K. P., J. F. Steffe, and P. K. W. Ng. "Average Shear Rates in the Rapid Visco Analyser (RVA) Mixing System." Cereal Chemistry Journal 77, no. 6 (2000): 714–16. http://dx.doi.org/10.1094/cchem.2000.77.6.714.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Becker, A., S. E. Hill, and J. R. Mitchell. "Milling—A Further Parameter Affecting the Rapid Visco Analyser (RVA) Profile." Cereal Chemistry Journal 78, no. 2 (2001): 166–72. http://dx.doi.org/10.1094/cchem.2001.78.2.166.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Zhao, L., K. Zhang, B. Liu, and J. Tian. "Detection of quantitative trait loci for paste viscosity characteristics based on the doubled haploid progeny from a cross between two Chinese wheat varieties." Canadian Journal of Plant Science 89, no. 5 (2009): 837–44. http://dx.doi.org/10.4141/cjps08201.

Full text

Abstract:

In order to understand the genetic basis of starch pasting viscosity characteristics (the RVA profile, which is produced by the Rapid Visco Analyser) of wheat grain samples, a doubled haploid (DH) population (Huapei 3 × Yumai 57; Yumai 57 is superior to Huapei 3 for RVA profile parameters) and a linkage map consisting of 324 marker loci were used to search QTL. This program was based on mixed linear models and allowed simultaneous mapping of additive effect QTL, epistatic QTL, and QTL × environment interactions (QE). Mapping analysis produced a total of 35 QTL for 6 RVA profile parameters with a single QTL explaining 0.91-21.34% of phenotypic variations. The 35 QTL were distributed on 15 chromosomes. The QBd-4A had the most significant additive effect, accounting for 21.34% of the phenotypic variance. Two QTL clusters for RVA profile parameters were located on chromosomes 2A and 4A, respectively. The information obtained in this study should be useful for manipulating the QTL for RVA profiles parameters by molecular assisted selection (MAS) in wheat breeding programs.Key words: Doubled haploid population, paste viscosity characteristics, rapid visco analyser, quantitative trait loci, wheat (Triticum aestivum L.)

APA, Harvard, Vancouver, ISO, and other styles

4

Guelpa, Anina, Marta Bevilacqua, Federico Marini, Kim O’Kennedy, Paul Geladi, and Marena Manley. "Application of Rapid Visco Analyser (RVA) viscograms and chemometrics for maize hardness characterisation." Food Chemistry 173 (April 2015): 1220–27. http://dx.doi.org/10.1016/j.foodchem.2014.10.149.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Cozzolino, D. "The use of the rapid visco analyser (RVA) in breeding and selection of cereals." Journal of Cereal Science 70 (July 2016): 282–90. http://dx.doi.org/10.1016/j.jcs.2016.07.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Juhász, R., K. Horváth, I. Dalmadi, É. Andrássy, A. Salgó, and J. Farkas. "Studies on damage of starches in irradiated wheat and white pepper using Rapid Visco-Analyser (RVA)." Acta Alimentaria 42, no. 4 (2013): 576–85. http://dx.doi.org/10.1556/aalim.42.2013.4.12.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Riaz, Ayesha, and Imran Pasha. "Correlation Studies of Starch Pasting Properties Determined Through Rapid Visco Analyzer." Biological Sciences - PJSIR 64, no. 2 (2021): 192–97. http://dx.doi.org/10.52763/pjsir.biol.sci.64.2.2021.192.197.

Full text

Abstract:

In present study, pasting properties of wheat varieties were investigated through rapid visco analyzer (RVA). Starch content was determined by Megazyme kit method varied from 68.88 to 72.73%. Pasting properties indicated variability from 65.25 to 67.80 °C (pasting temperature), 3.22 to 6.00 min (peak time), 1330 to 1784 cP (peak viscosity), 645 to 1002 cP (trough viscosity), 1799 to 2565 cP (final viscosity) 685 to 782 cP (breakdown viscosity) and 1154 to 1563 (setback viscosity). Starch content and seven parameters observed from RVA profiles of various wheat varieties were evaluated for their inter- dependence. Starch content indicated a significantly positive association with trough viscosity (r = 0.926*) and final viscosity (r = 0.917*). Present data show that peak viscosity had significant and positive relationship with setback (r = 0.879*) and trough viscosity (r = 0.976**). Novelty statement. Pasting properties determine end use quality of wheat flour and primarily relates to starch content of wheat flour, which is present in largest proportion. In Pakistan, various wheat cultivars are grown in different climate. As a result, the variations in physico-chemical as well as rheological properties of wheat varieties is anticipated. Significant correlations found out in present study are valuable for the evaluation of effect of pasting properties alone and their interaction.

APA, Harvard, Vancouver, ISO, and other styles

8

Balet, Sandra, Anina Guelpa, Glen Fox, and Marena Manley. "Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review." Food Analytical Methods 12, no. 10 (2019): 2344–60. http://dx.doi.org/10.1007/s12161-019-01581-w.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Ravi, R., R. Sai Manohar, and P. Haridas Rao. "Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives." Journal of the Science of Food and Agriculture 79, no. 12 (1999): 1571–76. http://dx.doi.org/10.1002/(sici)1097-0010(199909)79:12<1571::aid-jsfa400>3.0.co;2-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Carvalho, C. W. P., C. I. Onwulata, and P. M. Tomasula. "Rheological Properties of Starch and Whey Protein Isolate Gels." Food Science and Technology International 13, no. 3 (2007): 207–16. http://dx.doi.org/10.1177/1082013207079897.

Full text

Abstract:

The paste viscosity of starches Amioca (~0.5% amylose), native corn (~27% amylose), Hylon VII (~70% amylose), tapioca (~19% amylose), and their whey protein isolate (WPI; 50/50) mixtures at varying solid concentration of 2.5, 5, 10, 15 and 20% were determined. At higher gel concentration (20%) during the cooling cycle, WPI paste measured by rapid visco-analyser (RVA) showed a tremendous increase in viscosity over that of the micro visco-amylograph (MVA), 5784 and 184 cP, respectively. RVA gels had a more uniform network of coarse particles (~250—500 nm) than the fine structures (~50 nm) in those of the MVA. Inclusion of WPI reduced the paste viscosity of all starches by at least 50%, except for Hylon VII at 20% solid concentration. The strength of Hylon VII and corn starch gels was reduced by WPI. In contrast, gels of WPI/tapioca ( G' = 45.4 Pa) and WPI/amioca ( G' = 18.3 Pa) had similar rheological properties as their pure starch control ( G' = 47.4 Pa and G' = 15.3 Pa for Tapioca and Amioca, respectively).

APA, Harvard, Vancouver, ISO, and other styles

More sources

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!