Xiuli Wu, Chunying Wang, Jianwen Zhang, Xuexu Wu, Xiangxuan Yan
{"title":"红高粱淀粉的理化性质和结构差异：发芽处理的影响","authors":"Xiuli Wu, Chunying Wang, Jianwen Zhang, Xuexu Wu, Xiangxuan Yan","doi":"10.1002/cche.10834","DOIUrl":null,"url":null,"abstract":"Germination has been extensively studied, but the changes in different starch components have not yet been entirely elucidated. The aim of this study was to assess the effects of germination on the starch composition, physicochemical properties, and structure of red sorghum seeds.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"64 1","pages":""},"PeriodicalIF":2.2000,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Differences in physicochemical properties and structure of red sorghum starch: Effect of germination treatments\",\"authors\":\"Xiuli Wu, Chunying Wang, Jianwen Zhang, Xuexu Wu, Xiangxuan Yan\",\"doi\":\"10.1002/cche.10834\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Germination has been extensively studied, but the changes in different starch components have not yet been entirely elucidated. The aim of this study was to assess the effects of germination on the starch composition, physicochemical properties, and structure of red sorghum seeds.\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"64 1\",\"pages\":\"\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2024-09-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1002/cche.10834\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/cche.10834","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Differences in physicochemical properties and structure of red sorghum starch: Effect of germination treatments
Germination has been extensively studied, but the changes in different starch components have not yet been entirely elucidated. The aim of this study was to assess the effects of germination on the starch composition, physicochemical properties, and structure of red sorghum seeds.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
