Relevant bibliographies by topics / Wheat dextrin

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  1. Journal articles
  2. Dissertations / Theses
  3. Conference papers

Academic literature on the topic 'Wheat dextrin'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 February 2022

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Journal articles on the topic "Wheat dextrin"

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Bailey, B. A., K. P. Hebbar, R. D. Lumsden, N. R. O'Neill, and J. A. Lewis. "Production of Pleospora papaveracea biomass in liquid culture and its infectivity on opium poppy (Papaver somniferum)." Weed Science 52, no. 1 (2004): 91–97. http://dx.doi.org/10.1614/ws-03-020r.

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The fungus Pleospora papaveracea is a potential biocontrol agent for opium poppy. The objective of this study was to characterize the growth and production of propagules of P. papaveracea on various substrates and determine their infectivity on opium poppy. Pleospora papaveracea was grown on agar media containing wheat bran, corn cobs, soy fiber, cottonseed meal, rice flour, cornstarch, pectin, dextrin, or molasses, all with the addition of brewer's yeast (BY). Maximum radial growth of P. papaveracea occurred on molasses, soy fiber, and wheat bran media. Pleospora papaveracea produced chlamydo
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Sumaiyah, Selvia Wiliantari, and Karsono. "Preparation and Characterization of Dextrin in Xanthosoma sagittifolium (L.) Schott Starch with Acid Catalyst and Enzymatic Methods." Indonesian Journal of Pharmaceutical and Clinical Research 1, no. 2 (2018): 48–54. http://dx.doi.org/10.32734/idjpcr.v1i2.346.

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Abstract. Taro produces carbohydrate. It has the potential as a substitute material for wheat and rice or as diversification into food and raw materials for pharmaceutical industrial. The aim of this study is to prepare and characterize dextrin in Xanthosoma sagittifolium starch with acid catalyst and enzymatic methods. Xanthosoma sagittifolium was mashed and decanted with distilled water. Dextrin was made by acid catalyst method using HCl 1 N and enzymatic method using α-amylase enzyme. Dextrin was characterized and tested according to the Indonesian National Standard (SNI) 01-2593-1992. The
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McRorie, Johnson W., Roger D. Gibb, Joyce B. Womack, and Daniel J. Pambianco. "Psyllium Is Superior to Wheat Dextrin for Lowering Elevated Serum Cholesterol." Nutrition Today 52, no. 6 (2017): 289–94. http://dx.doi.org/10.1097/nt.0000000000000243.

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Xu, Jin, Qiang Wang, Mohanad Bashari, et al. "Branched limit dextrin impact on wheat and waxy starch gels retrogradation." Food Hydrocolloids 39 (August 2014): 136–43. http://dx.doi.org/10.1016/j.foodhyd.2013.12.027.

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Xu, Jin, Xuerong Fan, Yawei Ning, et al. "Effect of spring dextrin on retrogradation of wheat and corn starch gels." Food Hydrocolloids 33, no. 2 (2013): 361–67. http://dx.doi.org/10.1016/j.foodhyd.2013.03.013.

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Miyazaki, M., T. Maeda, and N. Morita. "Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities." Food Research International 37, no. 1 (2004): 59–65. http://dx.doi.org/10.1016/j.foodres.2003.08.007.

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Sumida, Rika, Seiichiro Kishishita, Akiko Yasuda та ін. "A novel dextrin produced by the enzymatic reaction of 6-α-glucosyltransferase. Ⅱ. Practical advantages of the novel dextrin as a food modifier". Bioscience, Biotechnology, and Biochemistry 85, № 7 (2021): 1746–52. http://dx.doi.org/10.1093/bbb/zbab076.

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ABSTRACT High-molecular-weight dextrin (WS-1000) was produced from waxy corn starch and enzymatically modified to link glucose by α-1,6 glycosidic bond at the terminal point of the glucose chain, forming MWS-1000. In this study, the physical properties of MWS-1000 were characterized, and the advantages of its use as a food modifier were described. From rheological and calorimetric studies, it was found that MWS-1000 does not undergo retrogradation, but it does not prevent the retrogradation of WS-1000, suggesting that they have no intermolecular interaction in solution. Investigation of the ef
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Chong, Raymond Wei Wern, Malcolm Ball, Christopher McRae, and Nicolle H. Packer. "Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin." Food Chemistry 298 (November 2019): 125032. http://dx.doi.org/10.1016/j.foodchem.2019.125032.

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Slavin, JL, V. Savarino, A. Paredes-Diaz, and G. Fotopoulos. "A Review of the Role of Soluble Fiber in Health with Specific Reference to Wheat Dextrin." Journal of International Medical Research 37, no. 1 (2009): 1–17. http://dx.doi.org/10.1177/147323000903700101.

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Timm, Derek A., Maria L. Stewart, Ashok Hospattankar, and Joanne L. Slavin. "Wheat Dextrin, Psyllium, and Inulin Produce Distinct Fermentation Patterns, Gas Volumes, and Short-Chain Fatty Acid ProfilesIn Vitro." Journal of Medicinal Food 13, no. 4 (2010): 961–66. http://dx.doi.org/10.1089/jmf.2009.0135.

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Dissertations / Theses on the topic "Wheat dextrin"

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Mansur, Christian Soares. "Influência da adição de dextrina de trigo sobre características reológicas da massa e qualidade de biscoitos." Universidade Federal de Goiás, 2011. http://repositorio.bc.ufg.br/tede/handle/tede/3191.

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Submitted by Marlene Santos (marlene.bc.ufg@gmail.com) on 2014-09-26T19:15:53Z No. of bitstreams: 2 Dissertacao Corrigida Final.pdf: 1696781 bytes, checksum: 73a1a16761e9e321bfa99f766ac31b04 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Approved for entry into archive by Jaqueline Silva (jtas29@gmail.com) on 2014-09-26T19:45:19Z (GMT) No. of bitstreams: 2 Dissertacao Corrigida Final.pdf: 1696781 bytes, checksum: 73a1a16761e9e321bfa99f766ac31b04 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)<br>Made available in DSpace on 2
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Šidagis, Darius. "Virškinimo procesų karvių didžiajame prieskrandyje ir jų produktyvumo tyrimai, naudojant šėrimui pramonės šalutinius produktus." Doctoral thesis, Lithuanian Academic Libraries Network (LABT), 2014. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2013~D_20140110_212320-07031.

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Darbo tikslas: Ištirti glicerolio, kvietinių sėlenų su krakmolo gamybos sirupo granulių ir salyklo daigelių efektyvumą melžiamų karvių racionuose bei įvertinti jų įtaką azotinių medžiagų fermentacijai karvių didžiajame prieskrandyje. Darbo uždaviniai: 1. Ištirti krakmolo gamybos sirupo, kvietinių sėlenų ir krakmolo gamybos sirupo granulių, salyklo daigelių cheminę sudėtį ir apskaičiuoti energetinę vertę. 2. Atlikti penkis šėrimo bandymus su melžiamomis karvėmis: tris bandymus panaudojant glicerolį skirtingais laktacijos periodais, vieną – naudojant krakmolo dekstrinų sirupą ir vieną – naudoj
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Nantanga, Komeine Kotokeni Mekondjo. "Structural evolution of starch hydrolysates by luminal amylases." Thesis, 2012. http://hdl.handle.net/10214/5213.

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Digestion of starch in humans starts in the mouth and progresses to the small intestine. Structures from salivary and pancreatic amylases hydrolysis can impact subsequent steps of digestion at the mucosa of the small intestine. However, structures of the starch digestion products along the gut from the mouth to the small intestines – products that impact glucose homeostasis are not well understood. This thesis focuses on the luminal step of starch digestion, i.e. impact of salivary and pancreatic amylase on the structure of hydrolysis products obtained from cooked starches from different bota
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Conference papers on the topic "Wheat dextrin"

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Pickert, G., R. Heck, J. Krandick, D. Thies, and D. Schuppan. "Nutritional wheat alpha-amylase/trypsin inhibitors promote azoxymethane/dextran sulfate sodium-induced colonic tumorigenesis via enhancing mucosal inflammation." In Viszeralmedizin 2017. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1604840.

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Journal articles
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