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You searched for subject:(Starch digestibility). Showing records 1 – 30 of 55 total matches.

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Kansas State University

1. Shi, Jialiang. Debranching of waxy maize starches by pullulanase, and structure and digestibility of spherulites formed.

Degree: MS, Department of Grain Science and Industry, 2016, Kansas State University

 Resistant starch (RS) is notable for having several health benefits in humans, including glucose control and intestinal well-being. Pullulanase is able to debranch amylopectin and… (more)

Subjects/Keywords: Starch; Resistant starch; Digestibility; Spherulite

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APA (6th Edition):

Shi, J. (2016). Debranching of waxy maize starches by pullulanase, and structure and digestibility of spherulites formed. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/35764

Chicago Manual of Style (16th Edition):

Shi, Jialiang. “Debranching of waxy maize starches by pullulanase, and structure and digestibility of spherulites formed.” 2016. Masters Thesis, Kansas State University. Accessed September 15, 2019. http://hdl.handle.net/2097/35764.

MLA Handbook (7th Edition):

Shi, Jialiang. “Debranching of waxy maize starches by pullulanase, and structure and digestibility of spherulites formed.” 2016. Web. 15 Sep 2019.

Vancouver:

Shi J. Debranching of waxy maize starches by pullulanase, and structure and digestibility of spherulites formed. [Internet] [Masters thesis]. Kansas State University; 2016. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/2097/35764.

Council of Science Editors:

Shi J. Debranching of waxy maize starches by pullulanase, and structure and digestibility of spherulites formed. [Masters Thesis]. Kansas State University; 2016. Available from: http://hdl.handle.net/2097/35764


Penn State University

2. Xia, Huan. STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME.

Degree: PhD, Food Science, 2009, Penn State University

 Maize starch-branching enzyme (SBE) isoforms are important in endosperm starch biosynthesis and consequently are expected to influence starch structure and function. The ae mutant, which… (more)

Subjects/Keywords: starch branching enzyme; maize endosperm starch; starch structure; starch digestibility; maize mutant; maize kernel germination

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APA (6th Edition):

Xia, H. (2009). STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME. (Doctoral Dissertation). Penn State University. Retrieved from https://etda.libraries.psu.edu/catalog/10116

Chicago Manual of Style (16th Edition):

Xia, Huan. “STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME.” 2009. Doctoral Dissertation, Penn State University. Accessed September 15, 2019. https://etda.libraries.psu.edu/catalog/10116.

MLA Handbook (7th Edition):

Xia, Huan. “STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME.” 2009. Web. 15 Sep 2019.

Vancouver:

Xia H. STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME. [Internet] [Doctoral dissertation]. Penn State University; 2009. [cited 2019 Sep 15]. Available from: https://etda.libraries.psu.edu/catalog/10116.

Council of Science Editors:

Xia H. STRUCTURE AND FUNCTION OF ENDOSPERM STARCH FROM MAIZE MUTANTS DEFICIENT IN ONE OR MORE STARCH-BRANCHING ENZYME. [Doctoral Dissertation]. Penn State University; 2009. Available from: https://etda.libraries.psu.edu/catalog/10116


Texas A&M University

3. Ribeiro de Barros, Frederico. Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility.

Degree: 2012, Texas A&M University

 Most of the calories in cereal foods come from starch. Decreasing starch digestibility is fundamental to prevent obesity and diabetes. This study investigated interactions of… (more)

Subjects/Keywords: Sorghum; tannins; in vitro starch digestibility

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APA (6th Edition):

Ribeiro de Barros, F. (2012). Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/148280

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ribeiro de Barros, Frederico. “Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility.” 2012. Thesis, Texas A&M University. Accessed September 15, 2019. http://hdl.handle.net/1969.1/148280.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ribeiro de Barros, Frederico. “Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility.” 2012. Web. 15 Sep 2019.

Vancouver:

Ribeiro de Barros F. Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/1969.1/148280.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ribeiro de Barros F. Sorghum tannins: Interaction with Starch and its Effects on in vitro Starch Digestibility. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/148280

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Iowa State University

4. Moore, Samuel Ahlias. Studies on mechanisms of resistant starch analytical methods.

Degree: 2013, Iowa State University

 This study aimed to quantify resistant starch (RS) contents in native and modified starches from various botanical sources using standard methods for RS analysis (AOAC… (more)

Subjects/Keywords: Amylases; Dietary Fiber; Digestibility; Resistant Starch; Starch; Food Science

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APA (6th Edition):

Moore, S. A. (2013). Studies on mechanisms of resistant starch analytical methods. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/13568

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Moore, Samuel Ahlias. “Studies on mechanisms of resistant starch analytical methods.” 2013. Thesis, Iowa State University. Accessed September 15, 2019. https://lib.dr.iastate.edu/etd/13568.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Moore, Samuel Ahlias. “Studies on mechanisms of resistant starch analytical methods.” 2013. Web. 15 Sep 2019.

Vancouver:

Moore SA. Studies on mechanisms of resistant starch analytical methods. [Internet] [Thesis]. Iowa State University; 2013. [cited 2019 Sep 15]. Available from: https://lib.dr.iastate.edu/etd/13568.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Moore SA. Studies on mechanisms of resistant starch analytical methods. [Thesis]. Iowa State University; 2013. Available from: https://lib.dr.iastate.edu/etd/13568

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Guelph

5. Dupuis, John. Preparation, Physicochemical Properties, and Digestibility of Potato Starch After Inclusion of Gallic and Vanillic Acid .

Degree: 2015, University of Guelph

 The antioxidants gallic acid vanillic acid are known to have positive effects on the human body, thus they were added to potato starch at 5… (more)

Subjects/Keywords: potato starch; phenolic acids; in vitro digestibility; resistant starch

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APA (6th Edition):

Dupuis, J. (2015). Preparation, Physicochemical Properties, and Digestibility of Potato Starch After Inclusion of Gallic and Vanillic Acid . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9072

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dupuis, John. “Preparation, Physicochemical Properties, and Digestibility of Potato Starch After Inclusion of Gallic and Vanillic Acid .” 2015. Thesis, University of Guelph. Accessed September 15, 2019. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9072.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dupuis, John. “Preparation, Physicochemical Properties, and Digestibility of Potato Starch After Inclusion of Gallic and Vanillic Acid .” 2015. Web. 15 Sep 2019.

Vancouver:

Dupuis J. Preparation, Physicochemical Properties, and Digestibility of Potato Starch After Inclusion of Gallic and Vanillic Acid . [Internet] [Thesis]. University of Guelph; 2015. [cited 2019 Sep 15]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9072.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dupuis J. Preparation, Physicochemical Properties, and Digestibility of Potato Starch After Inclusion of Gallic and Vanillic Acid . [Thesis]. University of Guelph; 2015. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/9072

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Helsinki

6. Song, Yue. Digestibility of starch and protein in fonio sourdough bread.

Degree: Department of Food and Environmental Sciences; Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten, Institutionen för livsmedels- och miljövetenskaper, 2018, University of Helsinki

 Highly glycemic index of wheat bread causes rapid increase of blood glucose level which is harmful for people with chronic diseases such as type II… (more)

Subjects/Keywords: Fonio; sourdough; starch digestibility; protein digestibility; glycemic index; Food Science; Food Science; Food Science; Fonio; sourdough; starch digestibility; protein digestibility; glycemic index

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APA (6th Edition):

Song, Y. (2018). Digestibility of starch and protein in fonio sourdough bread. (Masters Thesis). University of Helsinki. Retrieved from http://hdl.handle.net/10138/236074

Chicago Manual of Style (16th Edition):

Song, Yue. “Digestibility of starch and protein in fonio sourdough bread.” 2018. Masters Thesis, University of Helsinki. Accessed September 15, 2019. http://hdl.handle.net/10138/236074.

MLA Handbook (7th Edition):

Song, Yue. “Digestibility of starch and protein in fonio sourdough bread.” 2018. Web. 15 Sep 2019.

Vancouver:

Song Y. Digestibility of starch and protein in fonio sourdough bread. [Internet] [Masters thesis]. University of Helsinki; 2018. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/10138/236074.

Council of Science Editors:

Song Y. Digestibility of starch and protein in fonio sourdough bread. [Masters Thesis]. University of Helsinki; 2018. Available from: http://hdl.handle.net/10138/236074


University of Guelph

7. Guzar, Igor. EFFECT OF STARCH-POLYPHENOL INTERACTIONS ON STARCH HYDROLYSIS .

Degree: 2013, University of Guelph

 Phenolic compounds have attracted much attention due to numerous health benefits, including high antioxidant properties, reduced risk of cancer, and inhibition of digestive enzymes. Recent… (more)

Subjects/Keywords: starch; green tea extract; black tea extract; phenolic compounds; hydrolysis; digestibility; mechanism; sponge cake; starch digestibility; expected glycemic index; bioactive components

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APA (6th Edition):

Guzar, I. (2013). EFFECT OF STARCH-POLYPHENOL INTERACTIONS ON STARCH HYDROLYSIS . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5255

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Guzar, Igor. “EFFECT OF STARCH-POLYPHENOL INTERACTIONS ON STARCH HYDROLYSIS .” 2013. Thesis, University of Guelph. Accessed September 15, 2019. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5255.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Guzar, Igor. “EFFECT OF STARCH-POLYPHENOL INTERACTIONS ON STARCH HYDROLYSIS .” 2013. Web. 15 Sep 2019.

Vancouver:

Guzar I. EFFECT OF STARCH-POLYPHENOL INTERACTIONS ON STARCH HYDROLYSIS . [Internet] [Thesis]. University of Guelph; 2013. [cited 2019 Sep 15]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5255.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Guzar I. EFFECT OF STARCH-POLYPHENOL INTERACTIONS ON STARCH HYDROLYSIS . [Thesis]. University of Guelph; 2013. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5255

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

8. Polesi, Luís Fernando. Propriedades físico-químicas, nutricionais e sensoriais de grãos e amido de arroz submetidos à radiação gama.

Degree: PhD, Energia Nuclear na Agricultura e no Ambiente, 2014, University of São Paulo

O objetivo deste trabalho foi avaliar o efeito da irradiação nas características estruturais, físico-químicas, funcionais e nutricionais (digestibilidade do amido) do amido isolado de arroz,… (more)

Subjects/Keywords: 60Co; 60Co; Amido; Arroz; Digestibilidade de amido; Estrutura; Modificação; Modification; Rice; Starch; Starch digestibility; Structure

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APA (6th Edition):

Polesi, L. F. (2014). Propriedades físico-químicas, nutricionais e sensoriais de grãos e amido de arroz submetidos à radiação gama. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/64/64134/tde-11062014-154519/ ;

Chicago Manual of Style (16th Edition):

Polesi, Luís Fernando. “Propriedades físico-químicas, nutricionais e sensoriais de grãos e amido de arroz submetidos à radiação gama.” 2014. Doctoral Dissertation, University of São Paulo. Accessed September 15, 2019. http://www.teses.usp.br/teses/disponiveis/64/64134/tde-11062014-154519/ ;.

MLA Handbook (7th Edition):

Polesi, Luís Fernando. “Propriedades físico-químicas, nutricionais e sensoriais de grãos e amido de arroz submetidos à radiação gama.” 2014. Web. 15 Sep 2019.

Vancouver:

Polesi LF. Propriedades físico-químicas, nutricionais e sensoriais de grãos e amido de arroz submetidos à radiação gama. [Internet] [Doctoral dissertation]. University of São Paulo; 2014. [cited 2019 Sep 15]. Available from: http://www.teses.usp.br/teses/disponiveis/64/64134/tde-11062014-154519/ ;.

Council of Science Editors:

Polesi LF. Propriedades físico-químicas, nutricionais e sensoriais de grãos e amido de arroz submetidos à radiação gama. [Doctoral Dissertation]. University of São Paulo; 2014. Available from: http://www.teses.usp.br/teses/disponiveis/64/64134/tde-11062014-154519/ ;


Iowa State University

9. Hasjim, Jovin. Enzyme digestibility of starch and methods to produce enzyme-resistant starch to improve human health.

Degree: 2009, Iowa State University

 The objectives of this study were to understand how intrinsic and extrinsic factors of o2 and QPM starches affected the enzyme digestibility of their starches,… (more)

Subjects/Keywords: Extrusion; Nutrition; opaque-2; Quality Protein Maize; Resistant starch; Starch digestibility; Nutrition

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APA (6th Edition):

Hasjim, J. (2009). Enzyme digestibility of starch and methods to produce enzyme-resistant starch to improve human health. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/12126

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Hasjim, Jovin. “Enzyme digestibility of starch and methods to produce enzyme-resistant starch to improve human health.” 2009. Thesis, Iowa State University. Accessed September 15, 2019. https://lib.dr.iastate.edu/etd/12126.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Hasjim, Jovin. “Enzyme digestibility of starch and methods to produce enzyme-resistant starch to improve human health.” 2009. Web. 15 Sep 2019.

Vancouver:

Hasjim J. Enzyme digestibility of starch and methods to produce enzyme-resistant starch to improve human health. [Internet] [Thesis]. Iowa State University; 2009. [cited 2019 Sep 15]. Available from: https://lib.dr.iastate.edu/etd/12126.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Hasjim J. Enzyme digestibility of starch and methods to produce enzyme-resistant starch to improve human health. [Thesis]. Iowa State University; 2009. Available from: https://lib.dr.iastate.edu/etd/12126

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

10. Arcari, Marcos André. Produção, composição, consumo e digestibilidade em vacas recebendo milho reidratado e ensilado com silagem de cana de açúcar como volumoso.

Degree: Mestrado, Nutrição e Produção Animal, 2014, University of São Paulo

 O presente estudo foi conduzido em dois experimentos (I e II) cujos objetivos foram: Experimento I: avaliar o efeito do tempo de ensilagem sobre a… (more)

Subjects/Keywords: Amido; Corn; Digestibilidade; Digestibility; Ensilagem; Ensiling; Leite; Milho; Milk; Starch

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APA (6th Edition):

Arcari, M. A. (2014). Produção, composição, consumo e digestibilidade em vacas recebendo milho reidratado e ensilado com silagem de cana de açúcar como volumoso. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/10/10135/tde-03092014-144357/ ;

Chicago Manual of Style (16th Edition):

Arcari, Marcos André. “Produção, composição, consumo e digestibilidade em vacas recebendo milho reidratado e ensilado com silagem de cana de açúcar como volumoso.” 2014. Masters Thesis, University of São Paulo. Accessed September 15, 2019. http://www.teses.usp.br/teses/disponiveis/10/10135/tde-03092014-144357/ ;.

MLA Handbook (7th Edition):

Arcari, Marcos André. “Produção, composição, consumo e digestibilidade em vacas recebendo milho reidratado e ensilado com silagem de cana de açúcar como volumoso.” 2014. Web. 15 Sep 2019.

Vancouver:

Arcari MA. Produção, composição, consumo e digestibilidade em vacas recebendo milho reidratado e ensilado com silagem de cana de açúcar como volumoso. [Internet] [Masters thesis]. University of São Paulo; 2014. [cited 2019 Sep 15]. Available from: http://www.teses.usp.br/teses/disponiveis/10/10135/tde-03092014-144357/ ;.

Council of Science Editors:

Arcari MA. Produção, composição, consumo e digestibilidade em vacas recebendo milho reidratado e ensilado com silagem de cana de açúcar como volumoso. [Masters Thesis]. University of São Paulo; 2014. Available from: http://www.teses.usp.br/teses/disponiveis/10/10135/tde-03092014-144357/ ;

11. Sanchez-Duarte, Juan Isidro. Response of Dairy Cows to Dietary Starch Concentrations: Performance, Nutrient Digestion, and Gas Emissions.

Degree: PhD, Dairy Science, 2017, South Dakota State University

  Three studies and a meta-analysis were conducted to determine the performance, nutrient digestion, and gas emissions of dairy cows fed diets with different starch(more)

Subjects/Keywords: digestibility; gas emissions; milk production; starch; Dairy Science

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APA (6th Edition):

Sanchez-Duarte, J. I. (2017). Response of Dairy Cows to Dietary Starch Concentrations: Performance, Nutrient Digestion, and Gas Emissions. (Doctoral Dissertation). South Dakota State University. Retrieved from http://openprairie.sdstate.edu/etd/1744

Chicago Manual of Style (16th Edition):

Sanchez-Duarte, Juan Isidro. “Response of Dairy Cows to Dietary Starch Concentrations: Performance, Nutrient Digestion, and Gas Emissions.” 2017. Doctoral Dissertation, South Dakota State University. Accessed September 15, 2019. http://openprairie.sdstate.edu/etd/1744.

MLA Handbook (7th Edition):

Sanchez-Duarte, Juan Isidro. “Response of Dairy Cows to Dietary Starch Concentrations: Performance, Nutrient Digestion, and Gas Emissions.” 2017. Web. 15 Sep 2019.

Vancouver:

Sanchez-Duarte JI. Response of Dairy Cows to Dietary Starch Concentrations: Performance, Nutrient Digestion, and Gas Emissions. [Internet] [Doctoral dissertation]. South Dakota State University; 2017. [cited 2019 Sep 15]. Available from: http://openprairie.sdstate.edu/etd/1744.

Council of Science Editors:

Sanchez-Duarte JI. Response of Dairy Cows to Dietary Starch Concentrations: Performance, Nutrient Digestion, and Gas Emissions. [Doctoral Dissertation]. South Dakota State University; 2017. Available from: http://openprairie.sdstate.edu/etd/1744


Texas A&M University

12. Asif, Muhammad. Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder.

Degree: 2012, Texas A&M University

 Whole ground white, high tannin and black sorghum with and without additional high tannin sorghum bran were used in different proportions to develop ready to… (more)

Subjects/Keywords: Sorghum; Breakfast cereals; Snacks; Extrusion; Phenolics; Starch digestibility; Sensory evaluation

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APA (6th Edition):

Asif, M. (2012). Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10521

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Asif, Muhammad. “Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder.” 2012. Thesis, Texas A&M University. Accessed September 15, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10521.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Asif, Muhammad. “Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder.” 2012. Web. 15 Sep 2019.

Vancouver:

Asif M. Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder. [Internet] [Thesis]. Texas A&M University; 2012. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10521.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Asif M. Chemical and Physical Properties of Breakfast Cereals and Snacks Made from Specialty Sorghums and Sorghum Bran Using Twin Screw Extruder. [Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2011-12-10521

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

13. De Castro Palomino Siller, Angelina. In vitro starch digestibility and estimated glycemic index of sorghum products.

Degree: 2007, Texas A&M University

 Fractions from white and tannin sorghums were processed into extrudates, thick porridges, and breads. The effects of sorghum type and fraction on the in vitro… (more)

Subjects/Keywords: starch; digestibility; glycemic index; sorghum

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APA (6th Edition):

De Castro Palomino Siller, A. (2007). In vitro starch digestibility and estimated glycemic index of sorghum products. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/5791

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

De Castro Palomino Siller, Angelina. “In vitro starch digestibility and estimated glycemic index of sorghum products.” 2007. Thesis, Texas A&M University. Accessed September 15, 2019. http://hdl.handle.net/1969.1/5791.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

De Castro Palomino Siller, Angelina. “In vitro starch digestibility and estimated glycemic index of sorghum products.” 2007. Web. 15 Sep 2019.

Vancouver:

De Castro Palomino Siller A. In vitro starch digestibility and estimated glycemic index of sorghum products. [Internet] [Thesis]. Texas A&M University; 2007. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/1969.1/5791.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

De Castro Palomino Siller A. In vitro starch digestibility and estimated glycemic index of sorghum products. [Thesis]. Texas A&M University; 2007. Available from: http://hdl.handle.net/1969.1/5791

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

14. Dunn, Kristen Lea. Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas.

Degree: 2014, Texas A&M University

 As incidences of diseases associated with dietary patterns increase in the United States, focus has been placed on improving nutritional quality of processed foods. Carbohydrates… (more)

Subjects/Keywords: sorghum; proanthocyanidins; in vitro starch digestibility; protein; tortillas

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APA (6th Edition):

Dunn, K. L. (2014). Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/152809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dunn, Kristen Lea. “Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas.” 2014. Thesis, Texas A&M University. Accessed September 15, 2019. http://hdl.handle.net/1969.1/152809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dunn, Kristen Lea. “Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas.” 2014. Web. 15 Sep 2019.

Vancouver:

Dunn KL. Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas. [Internet] [Thesis]. Texas A&M University; 2014. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/1969.1/152809.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dunn KL. Effects of Sorghum Polyphenols on In Vitro Starch Digestibility and Protein Profile of Wheat Flour Tortillas. [Thesis]. Texas A&M University; 2014. Available from: http://hdl.handle.net/1969.1/152809

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Penn State University

15. Pino San Martin, Felipe Humberto. FACTORS THAT AFFECT RUMEN FERMENTATION AND TOTAL TRACT DIGESTION IN PRECISION FEEDING DAIRY HEIFERS.

Degree: PhD, Animal Science, 2016, Penn State University

 In the last decade farmers and researchers have focused on nutritional methods and management to improve feed efficiency in rearing dairy heifers. Precision feeding has… (more)

Subjects/Keywords: Heifers; precision feeding; starch; passage rate; digestibility; rumen fermentation

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APA (6th Edition):

Pino San Martin, F. H. (2016). FACTORS THAT AFFECT RUMEN FERMENTATION AND TOTAL TRACT DIGESTION IN PRECISION FEEDING DAIRY HEIFERS. (Doctoral Dissertation). Penn State University. Retrieved from https://etda.libraries.psu.edu/catalog/13483fhp101

Chicago Manual of Style (16th Edition):

Pino San Martin, Felipe Humberto. “FACTORS THAT AFFECT RUMEN FERMENTATION AND TOTAL TRACT DIGESTION IN PRECISION FEEDING DAIRY HEIFERS.” 2016. Doctoral Dissertation, Penn State University. Accessed September 15, 2019. https://etda.libraries.psu.edu/catalog/13483fhp101.

MLA Handbook (7th Edition):

Pino San Martin, Felipe Humberto. “FACTORS THAT AFFECT RUMEN FERMENTATION AND TOTAL TRACT DIGESTION IN PRECISION FEEDING DAIRY HEIFERS.” 2016. Web. 15 Sep 2019.

Vancouver:

Pino San Martin FH. FACTORS THAT AFFECT RUMEN FERMENTATION AND TOTAL TRACT DIGESTION IN PRECISION FEEDING DAIRY HEIFERS. [Internet] [Doctoral dissertation]. Penn State University; 2016. [cited 2019 Sep 15]. Available from: https://etda.libraries.psu.edu/catalog/13483fhp101.

Council of Science Editors:

Pino San Martin FH. FACTORS THAT AFFECT RUMEN FERMENTATION AND TOTAL TRACT DIGESTION IN PRECISION FEEDING DAIRY HEIFERS. [Doctoral Dissertation]. Penn State University; 2016. Available from: https://etda.libraries.psu.edu/catalog/13483fhp101


University of Saskatchewan

16. Guo, Yue. DETERMINATION OF THE EFFECTS OF CORN, PEA, LENTIL AND FABA BEAN STARCHES ON THE DIGESTIBILITY, GROWTH PERFORMANCE AND GLYCEMIC INDICES IN NILE TILAPIA (OREOCHROMIS NILOTICUS).

Degree: 2016, University of Saskatchewan

 A meta-analysis was performed using five random effects models to compare the growth performance of Nile tilapia (Oreochromis niloticus) fed different carbohydrate sources (raw starch(more)

Subjects/Keywords: Pulse starch; Nile tilapia; Digestibility; Growth; Glycemic responses.

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APA (6th Edition):

Guo, Y. (2016). DETERMINATION OF THE EFFECTS OF CORN, PEA, LENTIL AND FABA BEAN STARCHES ON THE DIGESTIBILITY, GROWTH PERFORMANCE AND GLYCEMIC INDICES IN NILE TILAPIA (OREOCHROMIS NILOTICUS). (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/7416

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Guo, Yue. “DETERMINATION OF THE EFFECTS OF CORN, PEA, LENTIL AND FABA BEAN STARCHES ON THE DIGESTIBILITY, GROWTH PERFORMANCE AND GLYCEMIC INDICES IN NILE TILAPIA (OREOCHROMIS NILOTICUS).” 2016. Thesis, University of Saskatchewan. Accessed September 15, 2019. http://hdl.handle.net/10388/7416.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Guo, Yue. “DETERMINATION OF THE EFFECTS OF CORN, PEA, LENTIL AND FABA BEAN STARCHES ON THE DIGESTIBILITY, GROWTH PERFORMANCE AND GLYCEMIC INDICES IN NILE TILAPIA (OREOCHROMIS NILOTICUS).” 2016. Web. 15 Sep 2019.

Vancouver:

Guo Y. DETERMINATION OF THE EFFECTS OF CORN, PEA, LENTIL AND FABA BEAN STARCHES ON THE DIGESTIBILITY, GROWTH PERFORMANCE AND GLYCEMIC INDICES IN NILE TILAPIA (OREOCHROMIS NILOTICUS). [Internet] [Thesis]. University of Saskatchewan; 2016. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/10388/7416.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Guo Y. DETERMINATION OF THE EFFECTS OF CORN, PEA, LENTIL AND FABA BEAN STARCHES ON THE DIGESTIBILITY, GROWTH PERFORMANCE AND GLYCEMIC INDICES IN NILE TILAPIA (OREOCHROMIS NILOTICUS). [Thesis]. University of Saskatchewan; 2016. Available from: http://hdl.handle.net/10388/7416

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Kansas State University

17. Johnson, Jared R. Techniques to increase silage stability and starch availability and the effects of heat stress abatement systems on reducing heat load in dairy cattle.

Degree: PhD, Department of Animal Sciences and Industry, 2017, Kansas State University

 Four studies were conducted that focused either on silage quality parameters or heat abatement systems to improve cow comfort. Study 1 evaluated the effects of… (more)

Subjects/Keywords: Silage; Inoculant; Aerobic stability; Starch digestibility; Heat stress; Evaporative cooling

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APA (6th Edition):

Johnson, J. R. (2017). Techniques to increase silage stability and starch availability and the effects of heat stress abatement systems on reducing heat load in dairy cattle. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/38234

Chicago Manual of Style (16th Edition):

Johnson, Jared R. “Techniques to increase silage stability and starch availability and the effects of heat stress abatement systems on reducing heat load in dairy cattle.” 2017. Doctoral Dissertation, Kansas State University. Accessed September 15, 2019. http://hdl.handle.net/2097/38234.

MLA Handbook (7th Edition):

Johnson, Jared R. “Techniques to increase silage stability and starch availability and the effects of heat stress abatement systems on reducing heat load in dairy cattle.” 2017. Web. 15 Sep 2019.

Vancouver:

Johnson JR. Techniques to increase silage stability and starch availability and the effects of heat stress abatement systems on reducing heat load in dairy cattle. [Internet] [Doctoral dissertation]. Kansas State University; 2017. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/2097/38234.

Council of Science Editors:

Johnson JR. Techniques to increase silage stability and starch availability and the effects of heat stress abatement systems on reducing heat load in dairy cattle. [Doctoral Dissertation]. Kansas State University; 2017. Available from: http://hdl.handle.net/2097/38234


University of New South Wales

18. Huynh, Tien Dat. In vitro starch digestibility and ex-vivo glucose response studies of Vietnamese starchy foods using Caco-2 cells and 14C radioisotope.

Degree: Chemical Engineering, 2017, University of New South Wales

 A systematic scientific investigation of starch digestibility and glucose response of the most commonly consumed Vietnamese rice varieties, rice and wheat products have not been… (more)

Subjects/Keywords: in vitro; starch digestibility; glucose response; ex-vivo; Vietnamese

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APA (6th Edition):

Huynh, T. D. (2017). In vitro starch digestibility and ex-vivo glucose response studies of Vietnamese starchy foods using Caco-2 cells and 14C radioisotope. (Doctoral Dissertation). University of New South Wales. Retrieved from http://handle.unsw.edu.au/1959.4/58607 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:46375/SOURCE02?view=true

Chicago Manual of Style (16th Edition):

Huynh, Tien Dat. “In vitro starch digestibility and ex-vivo glucose response studies of Vietnamese starchy foods using Caco-2 cells and 14C radioisotope.” 2017. Doctoral Dissertation, University of New South Wales. Accessed September 15, 2019. http://handle.unsw.edu.au/1959.4/58607 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:46375/SOURCE02?view=true.

MLA Handbook (7th Edition):

Huynh, Tien Dat. “In vitro starch digestibility and ex-vivo glucose response studies of Vietnamese starchy foods using Caco-2 cells and 14C radioisotope.” 2017. Web. 15 Sep 2019.

Vancouver:

Huynh TD. In vitro starch digestibility and ex-vivo glucose response studies of Vietnamese starchy foods using Caco-2 cells and 14C radioisotope. [Internet] [Doctoral dissertation]. University of New South Wales; 2017. [cited 2019 Sep 15]. Available from: http://handle.unsw.edu.au/1959.4/58607 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:46375/SOURCE02?view=true.

Council of Science Editors:

Huynh TD. In vitro starch digestibility and ex-vivo glucose response studies of Vietnamese starchy foods using Caco-2 cells and 14C radioisotope. [Doctoral Dissertation]. University of New South Wales; 2017. Available from: http://handle.unsw.edu.au/1959.4/58607 ; https://unsworks.unsw.edu.au/fapi/datastream/unsworks:46375/SOURCE02?view=true


University of Guelph

19. Fabek, Hrvoje. Understanding the effect of soluble fibres on the hydrolysis of starch and the diffusion of glucose during simulated human digestion .

Degree: 2015, University of Guelph

 Dietary fibre consumption is associated with a wide range of health benefits including reductions in postprandial glycemia. It is widely accepted among researchers that the… (more)

Subjects/Keywords: fibre; viscosity; in; vitro; digestion; glucose; rheology; starch; digestibility

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APA (6th Edition):

Fabek, H. (2015). Understanding the effect of soluble fibres on the hydrolysis of starch and the diffusion of glucose during simulated human digestion . (Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8775

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Fabek, Hrvoje. “Understanding the effect of soluble fibres on the hydrolysis of starch and the diffusion of glucose during simulated human digestion .” 2015. Thesis, University of Guelph. Accessed September 15, 2019. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8775.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Fabek, Hrvoje. “Understanding the effect of soluble fibres on the hydrolysis of starch and the diffusion of glucose during simulated human digestion .” 2015. Web. 15 Sep 2019.

Vancouver:

Fabek H. Understanding the effect of soluble fibres on the hydrolysis of starch and the diffusion of glucose during simulated human digestion . [Internet] [Thesis]. University of Guelph; 2015. [cited 2019 Sep 15]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8775.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Fabek H. Understanding the effect of soluble fibres on the hydrolysis of starch and the diffusion of glucose during simulated human digestion . [Thesis]. University of Guelph; 2015. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8775

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Southern Cross University

20. Khatun, Amina. The impact of rice protein and lipid on in vitro rice starch digestibility.

Degree: 2019, Southern Cross University

 The influence of rice proteins and lipids on rice starch digestibility is studied in this thesis. An in vitro starch digestibility assay was optimised using… (more)

Subjects/Keywords: rice starch digestibility; protein; lipid; parboiling; Food Microbiology; Plant Sciences

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APA (6th Edition):

Khatun, A. (2019). The impact of rice protein and lipid on in vitro rice starch digestibility. (Thesis). Southern Cross University. Retrieved from https://epubs.scu.edu.au/theses/657

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Khatun, Amina. “The impact of rice protein and lipid on in vitro rice starch digestibility.” 2019. Thesis, Southern Cross University. Accessed September 15, 2019. https://epubs.scu.edu.au/theses/657.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Khatun, Amina. “The impact of rice protein and lipid on in vitro rice starch digestibility.” 2019. Web. 15 Sep 2019.

Vancouver:

Khatun A. The impact of rice protein and lipid on in vitro rice starch digestibility. [Internet] [Thesis]. Southern Cross University; 2019. [cited 2019 Sep 15]. Available from: https://epubs.scu.edu.au/theses/657.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Khatun A. The impact of rice protein and lipid on in vitro rice starch digestibility. [Thesis]. Southern Cross University; 2019. Available from: https://epubs.scu.edu.au/theses/657

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

21. Vanessa Piovesan. The effect of corn kernel texture and alpha-amylase addition in performance and digestibility of diets for weaned pigs.

Degree: 2009, Universidade Estadual do Oeste do Parana

Duas variedades comerciais de milho de diferentes texturas foram cultivadas para determinaÃÃo das caracterÃsticas fÃsicas, quÃmicas e microscÃpicas dos grÃos. Foram estudados os efeitos das… (more)

Subjects/Keywords: animal nutrition; suinocultura; nutriÃÃo animal; digestibilidade; amido; ZOOTECNIA; digestibility; starch; swine production

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APA (6th Edition):

Piovesan, V. (2009). The effect of corn kernel texture and alpha-amylase addition in performance and digestibility of diets for weaned pigs. (Thesis). Universidade Estadual do Oeste do Parana. Retrieved from http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=531

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Piovesan, Vanessa. “The effect of corn kernel texture and alpha-amylase addition in performance and digestibility of diets for weaned pigs.” 2009. Thesis, Universidade Estadual do Oeste do Parana. Accessed September 15, 2019. http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=531.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Piovesan, Vanessa. “The effect of corn kernel texture and alpha-amylase addition in performance and digestibility of diets for weaned pigs.” 2009. Web. 15 Sep 2019.

Vancouver:

Piovesan V. The effect of corn kernel texture and alpha-amylase addition in performance and digestibility of diets for weaned pigs. [Internet] [Thesis]. Universidade Estadual do Oeste do Parana; 2009. [cited 2019 Sep 15]. Available from: http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=531.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Piovesan V. The effect of corn kernel texture and alpha-amylase addition in performance and digestibility of diets for weaned pigs. [Thesis]. Universidade Estadual do Oeste do Parana; 2009. Available from: http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=531

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

22. Pryscilla Cenci de Barros. AdiÃÃo de enzimas exÃgenas na digestibilidade aparente total de raÃÃes para leitÃes na fase de creche.

Degree: 2010, Universidade Estadual do Oeste do Parana

The objective of this study to evaluate the effect od addition of amylase and protease, isolated or in combination on the digestibility of nutrients in… (more)

Subjects/Keywords: amido; digestibilidade; leitÃo; nutriÃÃo animal; animal nutrition; digestibility; piglet; starch; NUTRICAO E ALIMENTACAO ANIMAL

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APA (6th Edition):

Barros, P. C. d. (2010). AdiÃÃo de enzimas exÃgenas na digestibilidade aparente total de raÃÃes para leitÃes na fase de creche. (Thesis). Universidade Estadual do Oeste do Parana. Retrieved from http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=761

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Barros, Pryscilla Cenci de. “AdiÃÃo de enzimas exÃgenas na digestibilidade aparente total de raÃÃes para leitÃes na fase de creche.” 2010. Thesis, Universidade Estadual do Oeste do Parana. Accessed September 15, 2019. http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=761.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Barros, Pryscilla Cenci de. “AdiÃÃo de enzimas exÃgenas na digestibilidade aparente total de raÃÃes para leitÃes na fase de creche.” 2010. Web. 15 Sep 2019.

Vancouver:

Barros PCd. AdiÃÃo de enzimas exÃgenas na digestibilidade aparente total de raÃÃes para leitÃes na fase de creche. [Internet] [Thesis]. Universidade Estadual do Oeste do Parana; 2010. [cited 2019 Sep 15]. Available from: http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=761.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Barros PCd. AdiÃÃo de enzimas exÃgenas na digestibilidade aparente total de raÃÃes para leitÃes na fase de creche. [Thesis]. Universidade Estadual do Oeste do Parana; 2010. Available from: http://tede.unioeste.br/tede//tde_busca/arquivo.php?codArquivo=761

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

23. Giraldo Toro, Andrés. Impact de l’opération de cuisson du plantain sur la digestibilité in vitro de l’amidon : Impact of the cooking operation of plantain on the in vitro starch digestibility.

Degree: Docteur es, Biochimie, chimie et technologie des aliments, 2015, Montpellier, SupAgro

Les aliments à base de plantain, connu comme riche en amidon résistant, sont largement consommés dans les pays du sud. Le contrôle de la digestibilité… (more)

Subjects/Keywords: Amidon; Gélatinisation; Digestibilité; Cuisson; Modelisation; Transferts de chaleur; Starch; Gelatinization; Digestibility; Cooking; Model; Heat transfer

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APA (6th Edition):

Giraldo Toro, A. (2015). Impact de l’opération de cuisson du plantain sur la digestibilité in vitro de l’amidon : Impact of the cooking operation of plantain on the in vitro starch digestibility. (Doctoral Dissertation). Montpellier, SupAgro. Retrieved from http://www.theses.fr/2015NSAM0012

Chicago Manual of Style (16th Edition):

Giraldo Toro, Andrés. “Impact de l’opération de cuisson du plantain sur la digestibilité in vitro de l’amidon : Impact of the cooking operation of plantain on the in vitro starch digestibility.” 2015. Doctoral Dissertation, Montpellier, SupAgro. Accessed September 15, 2019. http://www.theses.fr/2015NSAM0012.

MLA Handbook (7th Edition):

Giraldo Toro, Andrés. “Impact de l’opération de cuisson du plantain sur la digestibilité in vitro de l’amidon : Impact of the cooking operation of plantain on the in vitro starch digestibility.” 2015. Web. 15 Sep 2019.

Vancouver:

Giraldo Toro A. Impact de l’opération de cuisson du plantain sur la digestibilité in vitro de l’amidon : Impact of the cooking operation of plantain on the in vitro starch digestibility. [Internet] [Doctoral dissertation]. Montpellier, SupAgro; 2015. [cited 2019 Sep 15]. Available from: http://www.theses.fr/2015NSAM0012.

Council of Science Editors:

Giraldo Toro A. Impact de l’opération de cuisson du plantain sur la digestibilité in vitro de l’amidon : Impact of the cooking operation of plantain on the in vitro starch digestibility. [Doctoral Dissertation]. Montpellier, SupAgro; 2015. Available from: http://www.theses.fr/2015NSAM0012

24. Shukri, Radhiah. Effects of amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch: Amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch.

Degree: PhD, Department of Grain Science and Industry, 2013, Kansas State University

 This study focused on in-vitro digestibility and pasting properties of cross-linked (CL) starch with different amylose contents and different cross-linking levels, as well as physicochemical… (more)

Subjects/Keywords: Cross-linked starch; In-vitro digestibility; Extrusion; Agriculture, General (0473); Food Science (0359)

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APA (6th Edition):

Shukri, R. (2013). Effects of amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch: Amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/15636

Chicago Manual of Style (16th Edition):

Shukri, Radhiah. “Effects of amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch: Amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch.” 2013. Doctoral Dissertation, Kansas State University. Accessed September 15, 2019. http://hdl.handle.net/2097/15636.

MLA Handbook (7th Edition):

Shukri, Radhiah. “Effects of amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch: Amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch.” 2013. Web. 15 Sep 2019.

Vancouver:

Shukri R. Effects of amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch: Amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch. [Internet] [Doctoral dissertation]. Kansas State University; 2013. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/2097/15636.

Council of Science Editors:

Shukri R. Effects of amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch: Amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch. [Doctoral Dissertation]. Kansas State University; 2013. Available from: http://hdl.handle.net/2097/15636

25. Kokić Bojana. Uticaj termičkih tretmana hrane za životinje na promene skrobne komponente i svarljivost.

Degree: 2017, University of Novi Sad

  Pravilna ishrana preživara je važna za održanje zdravstvenog stanja životinja, a takođe je i ključna za efikasnu i ekonomičnu proizvodnju mleka i mesa. Kod… (more)

Subjects/Keywords: hrana za životinje, kukuruz, termički tretmani, skrob, svarljivost; animal feed, corn, thermal treatments, starch, digestibility

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APA (6th Edition):

Bojana, K. (2017). Uticaj termičkih tretmana hrane za životinje na promene skrobne komponente i svarljivost. (Thesis). University of Novi Sad. Retrieved from https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija150062247138637.pdf?controlNumber=(BISIS)104902&fileName=150062247138637.pdf&id=10275&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=104902&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bojana, Kokić. “Uticaj termičkih tretmana hrane za životinje na promene skrobne komponente i svarljivost.” 2017. Thesis, University of Novi Sad. Accessed September 15, 2019. https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija150062247138637.pdf?controlNumber=(BISIS)104902&fileName=150062247138637.pdf&id=10275&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=104902&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bojana, Kokić. “Uticaj termičkih tretmana hrane za životinje na promene skrobne komponente i svarljivost.” 2017. Web. 15 Sep 2019.

Vancouver:

Bojana K. Uticaj termičkih tretmana hrane za životinje na promene skrobne komponente i svarljivost. [Internet] [Thesis]. University of Novi Sad; 2017. [cited 2019 Sep 15]. Available from: https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija150062247138637.pdf?controlNumber=(BISIS)104902&fileName=150062247138637.pdf&id=10275&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=104902&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bojana K. Uticaj termičkih tretmana hrane za životinje na promene skrobne komponente i svarljivost. [Thesis]. University of Novi Sad; 2017. Available from: https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija150062247138637.pdf?controlNumber=(BISIS)104902&fileName=150062247138637.pdf&id=10275&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=104902&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

26. Sigdel, Aliza. Effect of Mineral Ions on the Functional Properties of Starch Films.

Degree: MS, Dairy Science, 2019, South Dakota State University

  Essential minerals are indispensable inorganic micronutrients that modulate vital physiological functions at the molecular level. Their deficiency, though required in small amounts, impairs health… (more)

Subjects/Keywords: Essential mineral ions; Films; Starch digestibility; Food Chemistry; Food Science; Nutrition; Polymer Chemistry

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sigdel, A. (2019). Effect of Mineral Ions on the Functional Properties of Starch Films. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/3256

Chicago Manual of Style (16th Edition):

Sigdel, Aliza. “Effect of Mineral Ions on the Functional Properties of Starch Films.” 2019. Masters Thesis, South Dakota State University. Accessed September 15, 2019. https://openprairie.sdstate.edu/etd/3256.

MLA Handbook (7th Edition):

Sigdel, Aliza. “Effect of Mineral Ions on the Functional Properties of Starch Films.” 2019. Web. 15 Sep 2019.

Vancouver:

Sigdel A. Effect of Mineral Ions on the Functional Properties of Starch Films. [Internet] [Masters thesis]. South Dakota State University; 2019. [cited 2019 Sep 15]. Available from: https://openprairie.sdstate.edu/etd/3256.

Council of Science Editors:

Sigdel A. Effect of Mineral Ions on the Functional Properties of Starch Films. [Masters Thesis]. South Dakota State University; 2019. Available from: https://openprairie.sdstate.edu/etd/3256


Lincoln University

27. Klunklin, Warinporn. Development of biscuits using purple rice flour, defatted green-lipped mussel powder and spices.

Degree: 2018, Lincoln University

 Biscuits are the most popular bakery food consumed worldwide. The nutritional values of biscuits can be fortified by adjusting their formulations. Wheat flour is one… (more)

Subjects/Keywords: biscuits; purple rice flour; mussel powder; in vitro digestibility; starch digestibility; protein digestibility; antioxidants; flour functional properties; ethnicity; sensory evaluation; fortification; protein supplementation

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APA (6th Edition):

Klunklin, W. (2018). Development of biscuits using purple rice flour, defatted green-lipped mussel powder and spices. (Thesis). Lincoln University. Retrieved from http://hdl.handle.net/10182/10280

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Klunklin, Warinporn. “Development of biscuits using purple rice flour, defatted green-lipped mussel powder and spices.” 2018. Thesis, Lincoln University. Accessed September 15, 2019. http://hdl.handle.net/10182/10280.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Klunklin, Warinporn. “Development of biscuits using purple rice flour, defatted green-lipped mussel powder and spices.” 2018. Web. 15 Sep 2019.

Vancouver:

Klunklin W. Development of biscuits using purple rice flour, defatted green-lipped mussel powder and spices. [Internet] [Thesis]. Lincoln University; 2018. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/10182/10280.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Klunklin W. Development of biscuits using purple rice flour, defatted green-lipped mussel powder and spices. [Thesis]. Lincoln University; 2018. Available from: http://hdl.handle.net/10182/10280

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

28. Ai, Yongfeng. Structures, properties, and digestibility of resistant starch.

Degree: 2013, Iowa State University

 This study aimed to understand effects of different treatments and modifications on the structures, properties, and digestibility of selected starches. Different lipids, including corn oil… (more)

Subjects/Keywords: Lipid; Resistant starch; Starch; Starch digestibility; Starch property; Starch structure; Food Science

…restricts the swelling of starch 2 granules, which further reduces the digestibility of starch… …cooking conditions on the in vitro starch digestibility of sorghum and maize flours. Journal of… …1 GENERAL INTRODUCTION Starch is the major energy reserve in plants and can be found in… …grains, roots, tubers, stems, leaves, and fruits. Starch is present in a granular form and has… …different shapes and sizes depending on its botanical source. Starch consists of two major glucans… 

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Ai, Y. (2013). Structures, properties, and digestibility of resistant starch. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/13558

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Ai, Yongfeng. “Structures, properties, and digestibility of resistant starch.” 2013. Thesis, Iowa State University. Accessed September 15, 2019. https://lib.dr.iastate.edu/etd/13558.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Ai, Yongfeng. “Structures, properties, and digestibility of resistant starch.” 2013. Web. 15 Sep 2019.

Vancouver:

Ai Y. Structures, properties, and digestibility of resistant starch. [Internet] [Thesis]. Iowa State University; 2013. [cited 2019 Sep 15]. Available from: https://lib.dr.iastate.edu/etd/13558.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Ai Y. Structures, properties, and digestibility of resistant starch. [Thesis]. Iowa State University; 2013. Available from: https://lib.dr.iastate.edu/etd/13558

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Lincoln University

29. Desai, Ajay. The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products.

Degree: 2019, Lincoln University

Starch based snack foods from wheat, corn, and rice are rich in carbohydrate and low in protein, essential amino acids and ω- fatty acids. These… (more)

Subjects/Keywords: semolina; wheat flour; Gadus (cod); salmon fish powder; pasta; fish powder; bread; physicochemical properties; amino acids; polyunsaturated fatty acids; food technology; starch digestibility; protein digestibility; viscosity; phenolic content; antioxidant

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Desai, A. (2019). The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products. (Thesis). Lincoln University. Retrieved from http://hdl.handle.net/10182/10508

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Desai, Ajay. “The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products.” 2019. Thesis, Lincoln University. Accessed September 15, 2019. http://hdl.handle.net/10182/10508.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Desai, Ajay. “The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products.” 2019. Web. 15 Sep 2019.

Vancouver:

Desai A. The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products. [Internet] [Thesis]. Lincoln University; 2019. [cited 2019 Sep 15]. Available from: http://hdl.handle.net/10182/10508.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Desai A. The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products. [Thesis]. Lincoln University; 2019. Available from: http://hdl.handle.net/10182/10508

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

30. Modenese, Daniel. Efeito da radiação gama e de tratamentos hidrotérmicos sobre as características físico-quimicas, funcionais e nutricionais da farinha e do amido de banana verde (Musa acuminata cv. Nanica).

Degree: Mestrado, Ciência e Tecnologia de Alimentos, 2011, University of São Paulo

 O objetivo do estudo foi avaliar o efeito da radiação gama e da irradiação seguida de tratamentos hidrotérmicos sobre as características físico-químicas, funcionais e nutricionais… (more)

Subjects/Keywords: Amido; banana; Banana; Digestibilidade; digestibility; Farinha; flour; gamma radiation.; heat treatment; Radiação gama; starch; Tratamento térmico.

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Modenese, D. (2011). Efeito da radiação gama e de tratamentos hidrotérmicos sobre as características físico-quimicas, funcionais e nutricionais da farinha e do amido de banana verde (Musa acuminata cv. Nanica). (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11141/tde-18102011-144313/ ;

Chicago Manual of Style (16th Edition):

Modenese, Daniel. “Efeito da radiação gama e de tratamentos hidrotérmicos sobre as características físico-quimicas, funcionais e nutricionais da farinha e do amido de banana verde (Musa acuminata cv. Nanica).” 2011. Masters Thesis, University of São Paulo. Accessed September 15, 2019. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-18102011-144313/ ;.

MLA Handbook (7th Edition):

Modenese, Daniel. “Efeito da radiação gama e de tratamentos hidrotérmicos sobre as características físico-quimicas, funcionais e nutricionais da farinha e do amido de banana verde (Musa acuminata cv. Nanica).” 2011. Web. 15 Sep 2019.

Vancouver:

Modenese D. Efeito da radiação gama e de tratamentos hidrotérmicos sobre as características físico-quimicas, funcionais e nutricionais da farinha e do amido de banana verde (Musa acuminata cv. Nanica). [Internet] [Masters thesis]. University of São Paulo; 2011. [cited 2019 Sep 15]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-18102011-144313/ ;.

Council of Science Editors:

Modenese D. Efeito da radiação gama e de tratamentos hidrotérmicos sobre as características físico-quimicas, funcionais e nutricionais da farinha e do amido de banana verde (Musa acuminata cv. Nanica). [Masters Thesis]. University of São Paulo; 2011. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-18102011-144313/ ;

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