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You searched for subject:(amylopectin). Showing records 1 – 30 of 41 total matches.

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Addis Ababa University

1. ADDISU, ALEM. SYNTHESIS OF CARBOHYDRATE ESTERS FROM VERNONIA GALAMENSIS SEED OIL.

Degree: 2012, Addis Ababa University

 Vernonia galamensis is one of only a few plants containing naturally occurring epoxy oils in its seeds known as vernonia oil. Seeds of vernonia galamensis… (more)

Subjects/Keywords: methyl vernolate and amylopectin structure; Vernonia galamensis

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APA (6th Edition):

ADDISU, A. (2012). SYNTHESIS OF CARBOHYDRATE ESTERS FROM VERNONIA GALAMENSIS SEED OIL. (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/715

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):

ADDISU, ALEM. “SYNTHESIS OF CARBOHYDRATE ESTERS FROM VERNONIA GALAMENSIS SEED OIL. ” 2012. Thesis, Addis Ababa University. Accessed October 20, 2020. http://etd.aau.edu.et/dspace/handle/123456789/715.

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

MLA Handbook (7th Edition):

ADDISU, ALEM. “SYNTHESIS OF CARBOHYDRATE ESTERS FROM VERNONIA GALAMENSIS SEED OIL. ” 2012. Web. 20 Oct 2020.

Vancouver:

ADDISU A. SYNTHESIS OF CARBOHYDRATE ESTERS FROM VERNONIA GALAMENSIS SEED OIL. [Internet] [Thesis]. Addis Ababa University; 2012. [cited 2020 Oct 20]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/715.

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

Council of Science Editors:

ADDISU A. SYNTHESIS OF CARBOHYDRATE ESTERS FROM VERNONIA GALAMENSIS SEED OIL. [Thesis]. Addis Ababa University; 2012. Available from: http://etd.aau.edu.et/dspace/handle/123456789/715

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

2. AlHashmi, Mohammed. Evaluation of novel naked barley lines for β-glucan, amylose and field performance.

Degree: PhD, 2019, Bangor University

 Naked barley has recently gained worldwide interest due to health benefits claimed for its bioactive polysaccharides, β-glucan and amylose. It was side-lined by European plant… (more)

Subjects/Keywords: 500; naked barley; B-glucan; amylose; amylopectin

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APA (6th Edition):

AlHashmi, M. (2019). Evaluation of novel naked barley lines for β-glucan, amylose and field performance. (Doctoral Dissertation). Bangor University. Retrieved from https://research.bangor.ac.uk/portal/en/theses/evaluation-of-novel-naked-barley-lines-for-glucan-amylose-and-field-performance(47a48a38-5a41-4708-93b4-6f990dcf9930).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.793144

Chicago Manual of Style (16th Edition):

AlHashmi, Mohammed. “Evaluation of novel naked barley lines for β-glucan, amylose and field performance.” 2019. Doctoral Dissertation, Bangor University. Accessed October 20, 2020. https://research.bangor.ac.uk/portal/en/theses/evaluation-of-novel-naked-barley-lines-for-glucan-amylose-and-field-performance(47a48a38-5a41-4708-93b4-6f990dcf9930).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.793144.

MLA Handbook (7th Edition):

AlHashmi, Mohammed. “Evaluation of novel naked barley lines for β-glucan, amylose and field performance.” 2019. Web. 20 Oct 2020.

Vancouver:

AlHashmi M. Evaluation of novel naked barley lines for β-glucan, amylose and field performance. [Internet] [Doctoral dissertation]. Bangor University; 2019. [cited 2020 Oct 20]. Available from: https://research.bangor.ac.uk/portal/en/theses/evaluation-of-novel-naked-barley-lines-for-glucan-amylose-and-field-performance(47a48a38-5a41-4708-93b4-6f990dcf9930).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.793144.

Council of Science Editors:

AlHashmi M. Evaluation of novel naked barley lines for β-glucan, amylose and field performance. [Doctoral Dissertation]. Bangor University; 2019. Available from: https://research.bangor.ac.uk/portal/en/theses/evaluation-of-novel-naked-barley-lines-for-glucan-amylose-and-field-performance(47a48a38-5a41-4708-93b4-6f990dcf9930).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.793144


University of Waterloo

3. Li, Lu. Characterization of Polysaccharides in Starch using Fluorescence Techniques.

Degree: 2020, University of Waterloo

 Amylose and amylopectin, which are the two main constituents of starch, were characterized using the pyrene excimer fluorescence (PEF) technique. First, an amylose sample was… (more)

Subjects/Keywords: fluorescence; polysaccharides; polymer; starch nanoparticles; amylose; amylopectin

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APA (6th Edition):

Li, L. (2020). Characterization of Polysaccharides in Starch using Fluorescence Techniques. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/16366

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):

Li, Lu. “Characterization of Polysaccharides in Starch using Fluorescence Techniques.” 2020. Thesis, University of Waterloo. Accessed October 20, 2020. http://hdl.handle.net/10012/16366.

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

MLA Handbook (7th Edition):

Li, Lu. “Characterization of Polysaccharides in Starch using Fluorescence Techniques.” 2020. Web. 20 Oct 2020.

Vancouver:

Li L. Characterization of Polysaccharides in Starch using Fluorescence Techniques. [Internet] [Thesis]. University of Waterloo; 2020. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10012/16366.

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

Council of Science Editors:

Li L. Characterization of Polysaccharides in Starch using Fluorescence Techniques. [Thesis]. University of Waterloo; 2020. Available from: http://hdl.handle.net/10012/16366

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

4. Miranda, Jacques Antonio de. Avaliação dos agregados (\'clusters\') da amilopectina em solução aquosa.

Degree: PhD, Química, 2008, University of São Paulo

 Neste trabalho, investigamos o microambiente da amilopectina na ausência e presença de tensoativos não-iônicos como o éter dodecil (7 e 23)-polioxietilênico (Unitol L-70 e L-230)… (more)

Subjects/Keywords: amilopectina; amylopectin; biopolímeros; biopolymer; photophysical probe; sondas fotofísicas

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APA (6th Edition):

Miranda, J. A. d. (2008). Avaliação dos agregados (\'clusters\') da amilopectina em solução aquosa. (Doctoral Dissertation). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/59/59138/tde-09062010-135005/ ;

Chicago Manual of Style (16th Edition):

Miranda, Jacques Antonio de. “Avaliação dos agregados (\'clusters\') da amilopectina em solução aquosa.” 2008. Doctoral Dissertation, University of São Paulo. Accessed October 20, 2020. http://www.teses.usp.br/teses/disponiveis/59/59138/tde-09062010-135005/ ;.

MLA Handbook (7th Edition):

Miranda, Jacques Antonio de. “Avaliação dos agregados (\'clusters\') da amilopectina em solução aquosa.” 2008. Web. 20 Oct 2020.

Vancouver:

Miranda JAd. Avaliação dos agregados (\'clusters\') da amilopectina em solução aquosa. [Internet] [Doctoral dissertation]. University of São Paulo; 2008. [cited 2020 Oct 20]. Available from: http://www.teses.usp.br/teses/disponiveis/59/59138/tde-09062010-135005/ ;.

Council of Science Editors:

Miranda JAd. Avaliação dos agregados (\'clusters\') da amilopectina em solução aquosa. [Doctoral Dissertation]. University of São Paulo; 2008. Available from: http://www.teses.usp.br/teses/disponiveis/59/59138/tde-09062010-135005/ ;


Universidade do Rio Grande do Sul

5. Leite, Daiani Canabarro. Estudo teórico-experimental de complexo metálico de amilopectina.

Degree: 2013, Universidade do Rio Grande do Sul

Polímeros com funções quelantes têm sido amplamente encontrados no campo de separação e recuperação de íons metálicos de efluentes, sendo também utilizados na área de… (more)

Subjects/Keywords: Amylopectin; Amilopectina; Complexos metálicos; Metal complexes; Analise conformacional; Conformational analysis

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APA (6th Edition):

Leite, D. C. (2013). Estudo teórico-experimental de complexo metálico de amilopectina. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/80418

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):

Leite, Daiani Canabarro. “Estudo teórico-experimental de complexo metálico de amilopectina.” 2013. Thesis, Universidade do Rio Grande do Sul. Accessed October 20, 2020. http://hdl.handle.net/10183/80418.

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

MLA Handbook (7th Edition):

Leite, Daiani Canabarro. “Estudo teórico-experimental de complexo metálico de amilopectina.” 2013. Web. 20 Oct 2020.

Vancouver:

Leite DC. Estudo teórico-experimental de complexo metálico de amilopectina. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2013. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10183/80418.

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

Council of Science Editors:

Leite DC. Estudo teórico-experimental de complexo metálico de amilopectina. [Thesis]. Universidade do Rio Grande do Sul; 2013. Available from: http://hdl.handle.net/10183/80418

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


Universidade do Rio Grande do Sul

6. Peres, Gisele Louro. Relação estrutura-propriedades da amilopectina presente na solução do amido do tipo amidex 40003 e seus complexos metálicos.

Degree: 2013, Universidade do Rio Grande do Sul

 O presente trabalho de tese desenvolveu uma metodologia analítica na obtenção e na produção de uma solução de amilopectina extraída da solubilização do Amidex 40003,… (more)

Subjects/Keywords: Amylopectin; Amilopectina; Complexos metálicos; Metal complexes; Ultrassom; Ultrasound; Cosmetologia; Cosmetology

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APA (6th Edition):

Peres, G. L. (2013). Relação estrutura-propriedades da amilopectina presente na solução do amido do tipo amidex 40003 e seus complexos metálicos. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/85091

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):

Peres, Gisele Louro. “Relação estrutura-propriedades da amilopectina presente na solução do amido do tipo amidex 40003 e seus complexos metálicos.” 2013. Thesis, Universidade do Rio Grande do Sul. Accessed October 20, 2020. http://hdl.handle.net/10183/85091.

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

MLA Handbook (7th Edition):

Peres, Gisele Louro. “Relação estrutura-propriedades da amilopectina presente na solução do amido do tipo amidex 40003 e seus complexos metálicos.” 2013. Web. 20 Oct 2020.

Vancouver:

Peres GL. Relação estrutura-propriedades da amilopectina presente na solução do amido do tipo amidex 40003 e seus complexos metálicos. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2013. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10183/85091.

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

Council of Science Editors:

Peres GL. Relação estrutura-propriedades da amilopectina presente na solução do amido do tipo amidex 40003 e seus complexos metálicos. [Thesis]. Universidade do Rio Grande do Sul; 2013. Available from: http://hdl.handle.net/10183/85091

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


University of Saskatchewan

7. Asare, Eric. CHARACTERIZATION OF BARLEY (Hordeum vulgare L.) WITH ALTERED CARBOHYDRATE COMPOSITION.

Degree: 2011, University of Saskatchewan

 The concentrations of storage constituents in barley (Hordeum vulgare L.) grain impact its use for malt, food, feed, and fuel. Characterization of major grain constituents… (more)

Subjects/Keywords: Barley; starch; amylose; amylopectin; chain length distribution beta-glucan; BGSSI; SBEIIb

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APA (6th Edition):

Asare, E. (2011). CHARACTERIZATION OF BARLEY (Hordeum vulgare L.) WITH ALTERED CARBOHYDRATE COMPOSITION. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2011-08-70

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):

Asare, Eric. “CHARACTERIZATION OF BARLEY (Hordeum vulgare L.) WITH ALTERED CARBOHYDRATE COMPOSITION.” 2011. Thesis, University of Saskatchewan. Accessed October 20, 2020. http://hdl.handle.net/10388/ETD-2011-08-70.

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

MLA Handbook (7th Edition):

Asare, Eric. “CHARACTERIZATION OF BARLEY (Hordeum vulgare L.) WITH ALTERED CARBOHYDRATE COMPOSITION.” 2011. Web. 20 Oct 2020.

Vancouver:

Asare E. CHARACTERIZATION OF BARLEY (Hordeum vulgare L.) WITH ALTERED CARBOHYDRATE COMPOSITION. [Internet] [Thesis]. University of Saskatchewan; 2011. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10388/ETD-2011-08-70.

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

Council of Science Editors:

Asare E. CHARACTERIZATION OF BARLEY (Hordeum vulgare L.) WITH ALTERED CARBOHYDRATE COMPOSITION. [Thesis]. University of Saskatchewan; 2011. Available from: http://hdl.handle.net/10388/ETD-2011-08-70

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

8. Ahuja, Geetika. Influence of Genome-Specific Granule-Bound Starch Synthase I (GBSSI/Waxy) on Starch Composition, Structure and In Vitro Enzymatic Hydrolysis in Wheat (Triticum aestivum L.).

Degree: 2013, University of Saskatchewan

 Wheat grain quality and consumption is influenced by its constituents structure and concentrations. In the first part of the dissertation, six Canadian bread wheat cultivars;… (more)

Subjects/Keywords: near-isogenic wheat; waxy; amylopectin chain length distribution; starch hydrolysis

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APA (6th Edition):

Ahuja, G. (2013). Influence of Genome-Specific Granule-Bound Starch Synthase I (GBSSI/Waxy) on Starch Composition, Structure and In Vitro Enzymatic Hydrolysis in Wheat (Triticum aestivum L.). (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2013-11-1291

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):

Ahuja, Geetika. “Influence of Genome-Specific Granule-Bound Starch Synthase I (GBSSI/Waxy) on Starch Composition, Structure and In Vitro Enzymatic Hydrolysis in Wheat (Triticum aestivum L.).” 2013. Thesis, University of Saskatchewan. Accessed October 20, 2020. http://hdl.handle.net/10388/ETD-2013-11-1291.

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

MLA Handbook (7th Edition):

Ahuja, Geetika. “Influence of Genome-Specific Granule-Bound Starch Synthase I (GBSSI/Waxy) on Starch Composition, Structure and In Vitro Enzymatic Hydrolysis in Wheat (Triticum aestivum L.).” 2013. Web. 20 Oct 2020.

Vancouver:

Ahuja G. Influence of Genome-Specific Granule-Bound Starch Synthase I (GBSSI/Waxy) on Starch Composition, Structure and In Vitro Enzymatic Hydrolysis in Wheat (Triticum aestivum L.). [Internet] [Thesis]. University of Saskatchewan; 2013. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10388/ETD-2013-11-1291.

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

Council of Science Editors:

Ahuja G. Influence of Genome-Specific Granule-Bound Starch Synthase I (GBSSI/Waxy) on Starch Composition, Structure and In Vitro Enzymatic Hydrolysis in Wheat (Triticum aestivum L.). [Thesis]. University of Saskatchewan; 2013. Available from: http://hdl.handle.net/10388/ETD-2013-11-1291

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


University of Minnesota

9. Zhong, Yingxin. Structural Characterization and Glycemic Attributes of Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Extracted Starch.

Degree: MS, Food Science, 2019, University of Minnesota

 Intermediate wheatgrass (IWG) is an environmentally sustainable perennial crop with potential food applications. This study investigated the starch hydrolysis kinetics of IWG grown in Roseau… (more)

Subjects/Keywords: Amylopectin; Glycemic Index; Intermediate wheatgrass; Starch; Starch hydrolysis

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APA (6th Edition):

Zhong, Y. (2019). Structural Characterization and Glycemic Attributes of Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Extracted Starch. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/206130

Chicago Manual of Style (16th Edition):

Zhong, Yingxin. “Structural Characterization and Glycemic Attributes of Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Extracted Starch.” 2019. Masters Thesis, University of Minnesota. Accessed October 20, 2020. http://hdl.handle.net/11299/206130.

MLA Handbook (7th Edition):

Zhong, Yingxin. “Structural Characterization and Glycemic Attributes of Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Extracted Starch.” 2019. Web. 20 Oct 2020.

Vancouver:

Zhong Y. Structural Characterization and Glycemic Attributes of Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Extracted Starch. [Internet] [Masters thesis]. University of Minnesota; 2019. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/11299/206130.

Council of Science Editors:

Zhong Y. Structural Characterization and Glycemic Attributes of Intermediate Wheatgrass (Thinopyrum intermedium) Flour and Extracted Starch. [Masters Thesis]. University of Minnesota; 2019. Available from: http://hdl.handle.net/11299/206130


University of Minnesota

10. Goldstein, Avi. The impact of diurnal photosynthetic and starch branching enzyme activity on the composition and fine structure of barley starch.

Degree: PhD, Food Science, 2015, University of Minnesota

 In this work, the roles of two universal features of starch biosynthesis were investigated to better understand their impact on starch molecular structure. To investigate… (more)

Subjects/Keywords: acid hydrolysis; amylopectin; amylose; diurnal activity; lintner; starch

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APA (6th Edition):

Goldstein, A. (2015). The impact of diurnal photosynthetic and starch branching enzyme activity on the composition and fine structure of barley starch. (Doctoral Dissertation). University of Minnesota. Retrieved from http://hdl.handle.net/11299/175540

Chicago Manual of Style (16th Edition):

Goldstein, Avi. “The impact of diurnal photosynthetic and starch branching enzyme activity on the composition and fine structure of barley starch.” 2015. Doctoral Dissertation, University of Minnesota. Accessed October 20, 2020. http://hdl.handle.net/11299/175540.

MLA Handbook (7th Edition):

Goldstein, Avi. “The impact of diurnal photosynthetic and starch branching enzyme activity on the composition and fine structure of barley starch.” 2015. Web. 20 Oct 2020.

Vancouver:

Goldstein A. The impact of diurnal photosynthetic and starch branching enzyme activity on the composition and fine structure of barley starch. [Internet] [Doctoral dissertation]. University of Minnesota; 2015. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/11299/175540.

Council of Science Editors:

Goldstein A. The impact of diurnal photosynthetic and starch branching enzyme activity on the composition and fine structure of barley starch. [Doctoral Dissertation]. University of Minnesota; 2015. Available from: http://hdl.handle.net/11299/175540


University of Guelph

11. Goren, Asena. Modelling Amylopectin Biosynthesis with Evolved Stigmergic Building Algorithms.

Degree: MS, Department of Mathematics and Statistics, 2017, University of Guelph

 This thesis describes the investigation of the use of evolutionary computation to evolve stigmergic building algorithms to simulate the interplay of biosynthetic enzymes that is… (more)

Subjects/Keywords: Starch; Amylopectin; Evolutionary Computation; Agent based model; Stigmergy

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APA (6th Edition):

Goren, A. (2017). Modelling Amylopectin Biosynthesis with Evolved Stigmergic Building Algorithms. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/10313

Chicago Manual of Style (16th Edition):

Goren, Asena. “Modelling Amylopectin Biosynthesis with Evolved Stigmergic Building Algorithms.” 2017. Masters Thesis, University of Guelph. Accessed October 20, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/10313.

MLA Handbook (7th Edition):

Goren, Asena. “Modelling Amylopectin Biosynthesis with Evolved Stigmergic Building Algorithms.” 2017. Web. 20 Oct 2020.

Vancouver:

Goren A. Modelling Amylopectin Biosynthesis with Evolved Stigmergic Building Algorithms. [Internet] [Masters thesis]. University of Guelph; 2017. [cited 2020 Oct 20]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/10313.

Council of Science Editors:

Goren A. Modelling Amylopectin Biosynthesis with Evolved Stigmergic Building Algorithms. [Masters Thesis]. University of Guelph; 2017. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/10313

12. Gyawali, Abiskar. Analysis of Starch Branching Enzyme 1 (SBE1) Gene in Maize.

Degree: MS, Biology and Microbiology, 2016, South Dakota State University

  A previous study revealed a quantitative trait locus (QTL) in maize on the short arm of chromosome 5 (5S) for endosperm amylose content. In… (more)

Subjects/Keywords: amylopectin; amylose; endosperm; starch; starch branching enzyme; Biology

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APA (6th Edition):

Gyawali, A. (2016). Analysis of Starch Branching Enzyme 1 (SBE1) Gene in Maize. (Masters Thesis). South Dakota State University. Retrieved from https://openprairie.sdstate.edu/etd/1037

Chicago Manual of Style (16th Edition):

Gyawali, Abiskar. “Analysis of Starch Branching Enzyme 1 (SBE1) Gene in Maize.” 2016. Masters Thesis, South Dakota State University. Accessed October 20, 2020. https://openprairie.sdstate.edu/etd/1037.

MLA Handbook (7th Edition):

Gyawali, Abiskar. “Analysis of Starch Branching Enzyme 1 (SBE1) Gene in Maize.” 2016. Web. 20 Oct 2020.

Vancouver:

Gyawali A. Analysis of Starch Branching Enzyme 1 (SBE1) Gene in Maize. [Internet] [Masters thesis]. South Dakota State University; 2016. [cited 2020 Oct 20]. Available from: https://openprairie.sdstate.edu/etd/1037.

Council of Science Editors:

Gyawali A. Analysis of Starch Branching Enzyme 1 (SBE1) Gene in Maize. [Masters Thesis]. South Dakota State University; 2016. Available from: https://openprairie.sdstate.edu/etd/1037

13. Vamadevan, Varatharajan. Organization of Glucan Chains in Starch Granules as Revealed by Hydrothermal Treatment.

Degree: PhD, Department of Food Science, 2013, University of Guelph

 Regular starches contain two principal types of glucan polymers: amylopectin and amylose. The structure of amylopectin is characterized according to the unit chain length profile… (more)

Subjects/Keywords: Starch; Amylopectin; Amylose; Intermediate material; Gelatinization; Maize starches; Corn starches; High amylose starches; Heat-moisture treatment; Annealing; Organization of amylopectin; Backbone model of amylopectin; Hylon VIII; Thermal properties of starch; Functional properties of starch; Starch modification; short amylopectin chains; external chains of amylopectin; semicrystalline growth ring; Polymorphic pattern of starch; polymorphic transition of starch; GPC of starch; limit dextrin; Andean yam bean starch; alignment of glucan chain; nature of branching pattern; branching pattern of amylopectin; elongated starch granules; parallel double helices

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

APA (6th Edition):

Vamadevan, V. (2013). Organization of Glucan Chains in Starch Granules as Revealed by Hydrothermal Treatment. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7240

Chicago Manual of Style (16th Edition):

Vamadevan, Varatharajan. “Organization of Glucan Chains in Starch Granules as Revealed by Hydrothermal Treatment.” 2013. Doctoral Dissertation, University of Guelph. Accessed October 20, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7240.

MLA Handbook (7th Edition):

Vamadevan, Varatharajan. “Organization of Glucan Chains in Starch Granules as Revealed by Hydrothermal Treatment.” 2013. Web. 20 Oct 2020.

Vancouver:

Vamadevan V. Organization of Glucan Chains in Starch Granules as Revealed by Hydrothermal Treatment. [Internet] [Doctoral dissertation]. University of Guelph; 2013. [cited 2020 Oct 20]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7240.

Council of Science Editors:

Vamadevan V. Organization of Glucan Chains in Starch Granules as Revealed by Hydrothermal Treatment. [Doctoral Dissertation]. University of Guelph; 2013. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/7240


Swedish University of Agricultural Sciences

14. Källman, Anna. Barley starch.

Degree: 2013, Swedish University of Agricultural Sciences

 This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and… (more)

Subjects/Keywords: hordeum vulgare; barley; starch; amylopectin; chemical structure; chemicophysical properties; jellification; biosynthesis; varieties; mutation; barley; starch; amylopectin fine structure; clusters; building blocks; C-chain; gelatinisation; retrogradation

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APA (6th Edition):

Källman, A. (2013). Barley starch. (Doctoral Dissertation). Swedish University of Agricultural Sciences. Retrieved from http://pub.epsilon.slu.se/10845/

Chicago Manual of Style (16th Edition):

Källman, Anna. “Barley starch.” 2013. Doctoral Dissertation, Swedish University of Agricultural Sciences. Accessed October 20, 2020. http://pub.epsilon.slu.se/10845/.

MLA Handbook (7th Edition):

Källman, Anna. “Barley starch.” 2013. Web. 20 Oct 2020.

Vancouver:

Källman A. Barley starch. [Internet] [Doctoral dissertation]. Swedish University of Agricultural Sciences; 2013. [cited 2020 Oct 20]. Available from: http://pub.epsilon.slu.se/10845/.

Council of Science Editors:

Källman A. Barley starch. [Doctoral Dissertation]. Swedish University of Agricultural Sciences; 2013. Available from: http://pub.epsilon.slu.se/10845/


Swedish University of Agricultural Sciences

15. Menzel, Carolin. Starch structures and their usefulness in the production of packaging materials.

Degree: 2014, Swedish University of Agricultural Sciences

 Environmental concerns about increasing industrial use of plastics and the associated waste are raising the demand for renewable sources to replace petroleum-based products, especially in… (more)

Subjects/Keywords: potato starch; coating; film (packaging); amylose; amylopectin; citric acid; hydrolysis; biopolymers; chemicophysical properties; potato starch; film formation; amylose; amylopectin; citric acid; cross-linking; hydrolysis; molecular weight; barrier properties; coatings; biopolymers

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APA (6th Edition):

Menzel, C. (2014). Starch structures and their usefulness in the production of packaging materials. (Doctoral Dissertation). Swedish University of Agricultural Sciences. Retrieved from http://pub.epsilon.slu.se/11576/

Chicago Manual of Style (16th Edition):

Menzel, Carolin. “Starch structures and their usefulness in the production of packaging materials.” 2014. Doctoral Dissertation, Swedish University of Agricultural Sciences. Accessed October 20, 2020. http://pub.epsilon.slu.se/11576/.

MLA Handbook (7th Edition):

Menzel, Carolin. “Starch structures and their usefulness in the production of packaging materials.” 2014. Web. 20 Oct 2020.

Vancouver:

Menzel C. Starch structures and their usefulness in the production of packaging materials. [Internet] [Doctoral dissertation]. Swedish University of Agricultural Sciences; 2014. [cited 2020 Oct 20]. Available from: http://pub.epsilon.slu.se/11576/.

Council of Science Editors:

Menzel C. Starch structures and their usefulness in the production of packaging materials. [Doctoral Dissertation]. Swedish University of Agricultural Sciences; 2014. Available from: http://pub.epsilon.slu.se/11576/


Universidade Estadual de Campinas

16. Feltre, Gabriela, 1986-. Incorporação de amido de milho com diferentes teores de amilose na matriz de alginato para encapsulação de óleo de gérmen de trigo : Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation: Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation.

Degree: 2020, Universidade Estadual de Campinas

 Abstract: Wheat germ oil is a source of tocopherols, and due to its high content of unsaturated fatty acids, it is susceptible to oxidation. Microencapsulation… (more)

Subjects/Keywords: Gelificação iônica; Microestrutura; Amilopectina; Digestibilidade; Tocoferois; Ionic gelation; Microstructure; Amylopectin; Digestibility; Tocopherols

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APA (6th Edition):

Feltre, Gabriela, 1. (2020). Incorporação de amido de milho com diferentes teores de amilose na matriz de alginato para encapsulação de óleo de gérmen de trigo : Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation: Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/341550

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):

Feltre, Gabriela, 1986-. “Incorporação de amido de milho com diferentes teores de amilose na matriz de alginato para encapsulação de óleo de gérmen de trigo : Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation: Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation.” 2020. Thesis, Universidade Estadual de Campinas. Accessed October 20, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/341550.

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

MLA Handbook (7th Edition):

Feltre, Gabriela, 1986-. “Incorporação de amido de milho com diferentes teores de amilose na matriz de alginato para encapsulação de óleo de gérmen de trigo : Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation: Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation.” 2020. Web. 20 Oct 2020.

Vancouver:

Feltre, Gabriela 1. Incorporação de amido de milho com diferentes teores de amilose na matriz de alginato para encapsulação de óleo de gérmen de trigo : Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation: Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation. [Internet] [Thesis]. Universidade Estadual de Campinas; 2020. [cited 2020 Oct 20]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341550.

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

Council of Science Editors:

Feltre, Gabriela 1. Incorporação de amido de milho com diferentes teores de amilose na matriz de alginato para encapsulação de óleo de gérmen de trigo : Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation: Incorporation of corn starch with different amounts of amylose into alginate matrix to wheat germ oil encapsulation. [Thesis]. Universidade Estadual de Campinas; 2020. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/341550

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


Universidade Federal de Santa Maria

17. Fabio de Araújo Pedron. COMPOSIÇÃO E GELATINIZAÇÃO DO AMIDO NA RESPOSTA BIOLÓGICA DO JUNDIÁ (Rhamdia quelen).

Degree: 2010, Universidade Federal de Santa Maria

Os peixes utilizam carboidratos menos eficientemente do que proteínas para produção de energia. Mesmo assim, a utilização dessa fonte na alimentação pode reduzir o catabolismo… (more)

Subjects/Keywords: glicogênio; amilose; ZOOTECNIA; Mochi; estrutura amídica; amylose; glycogen; amylopectin; Mochi; starch structure; amilopectina

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APA (6th Edition):

Pedron, F. d. A. (2010). COMPOSIÇÃO E GELATINIZAÇÃO DO AMIDO NA RESPOSTA BIOLÓGICA DO JUNDIÁ (Rhamdia quelen). (Thesis). Universidade Federal de Santa Maria. Retrieved from http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=3441

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):

Pedron, Fabio de Araújo. “COMPOSIÇÃO E GELATINIZAÇÃO DO AMIDO NA RESPOSTA BIOLÓGICA DO JUNDIÁ (Rhamdia quelen).” 2010. Thesis, Universidade Federal de Santa Maria. Accessed October 20, 2020. http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=3441.

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

MLA Handbook (7th Edition):

Pedron, Fabio de Araújo. “COMPOSIÇÃO E GELATINIZAÇÃO DO AMIDO NA RESPOSTA BIOLÓGICA DO JUNDIÁ (Rhamdia quelen).” 2010. Web. 20 Oct 2020.

Vancouver:

Pedron FdA. COMPOSIÇÃO E GELATINIZAÇÃO DO AMIDO NA RESPOSTA BIOLÓGICA DO JUNDIÁ (Rhamdia quelen). [Internet] [Thesis]. Universidade Federal de Santa Maria; 2010. [cited 2020 Oct 20]. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=3441.

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

Council of Science Editors:

Pedron FdA. COMPOSIÇÃO E GELATINIZAÇÃO DO AMIDO NA RESPOSTA BIOLÓGICA DO JUNDIÁ (Rhamdia quelen). [Thesis]. Universidade Federal de Santa Maria; 2010. Available from: http://coralx.ufsm.br/tede/tde_busca/arquivo.php?codArquivo=3441

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


University of Lund

18. Tivana, Lucas. Cassava Processing: Safety and Protein Fortification.

Degree: 2012, University of Lund

 Cassava (Manihot esculenta Crantz) is an important and cheap source of carbohydrate in tropical regions, particularly in Sub-Sahara Africa. Cassava as a human food is… (more)

Subjects/Keywords: Food Engineering; Cassava; Cyanogenic glycosides; aquacyano-cobyrinic acid; processing; amylose; amylopectin; protein; texture

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APA (6th Edition):

Tivana, L. (2012). Cassava Processing: Safety and Protein Fortification. (Doctoral Dissertation). University of Lund. Retrieved from https://lup.lub.lu.se/record/3124601 ; https://portal.research.lu.se/ws/files/6380827/3124604.pdf

Chicago Manual of Style (16th Edition):

Tivana, Lucas. “Cassava Processing: Safety and Protein Fortification.” 2012. Doctoral Dissertation, University of Lund. Accessed October 20, 2020. https://lup.lub.lu.se/record/3124601 ; https://portal.research.lu.se/ws/files/6380827/3124604.pdf.

MLA Handbook (7th Edition):

Tivana, Lucas. “Cassava Processing: Safety and Protein Fortification.” 2012. Web. 20 Oct 2020.

Vancouver:

Tivana L. Cassava Processing: Safety and Protein Fortification. [Internet] [Doctoral dissertation]. University of Lund; 2012. [cited 2020 Oct 20]. Available from: https://lup.lub.lu.se/record/3124601 ; https://portal.research.lu.se/ws/files/6380827/3124604.pdf.

Council of Science Editors:

Tivana L. Cassava Processing: Safety and Protein Fortification. [Doctoral Dissertation]. University of Lund; 2012. Available from: https://lup.lub.lu.se/record/3124601 ; https://portal.research.lu.se/ws/files/6380827/3124604.pdf


Robert Gordon University

19. Reid, Carol-Ann. Fermentation of resistant starch : implications for colonic health in the monogastric animal.

Degree: PhD, 1999, Robert Gordon University

 Retrograded starches are commonly found in foods due to the production and/or processing conditions they have received prior to consumption. These resistant starches escape digestion… (more)

Subjects/Keywords: 579; Fermentation; Starch; Digestion; Amylose; Amylopectin

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APA (6th Edition):

Reid, C. (1999). Fermentation of resistant starch : implications for colonic health in the monogastric animal. (Doctoral Dissertation). Robert Gordon University. Retrieved from http://hdl.handle.net/10059/2193

Chicago Manual of Style (16th Edition):

Reid, Carol-Ann. “Fermentation of resistant starch : implications for colonic health in the monogastric animal.” 1999. Doctoral Dissertation, Robert Gordon University. Accessed October 20, 2020. http://hdl.handle.net/10059/2193.

MLA Handbook (7th Edition):

Reid, Carol-Ann. “Fermentation of resistant starch : implications for colonic health in the monogastric animal.” 1999. Web. 20 Oct 2020.

Vancouver:

Reid C. Fermentation of resistant starch : implications for colonic health in the monogastric animal. [Internet] [Doctoral dissertation]. Robert Gordon University; 1999. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10059/2193.

Council of Science Editors:

Reid C. Fermentation of resistant starch : implications for colonic health in the monogastric animal. [Doctoral Dissertation]. Robert Gordon University; 1999. Available from: http://hdl.handle.net/10059/2193

20. Riul, André. Síntese e caracterização da carboximetil amilopectina com vários graus de substituição.

Degree: Mestrado, Química, 2013, University of São Paulo

O amido, encontrado abundantemente na natureza, é formado por dois polímeros: a amilopectina e a amilose. Ambos polímeros possuem excelentes qualidades industriais tais como, a… (more)

Subjects/Keywords: Carboximetil amilopectina; Carboxymethyl amylopectin; degree of substitution; filmes; films; grau de substituição; sort of substituent; tipo de substituintes

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APA (6th Edition):

Riul, A. (2013). Síntese e caracterização da carboximetil amilopectina com vários graus de substituição. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/59/59138/tde-24072013-204131/ ;

Chicago Manual of Style (16th Edition):

Riul, André. “Síntese e caracterização da carboximetil amilopectina com vários graus de substituição.” 2013. Masters Thesis, University of São Paulo. Accessed October 20, 2020. http://www.teses.usp.br/teses/disponiveis/59/59138/tde-24072013-204131/ ;.

MLA Handbook (7th Edition):

Riul, André. “Síntese e caracterização da carboximetil amilopectina com vários graus de substituição.” 2013. Web. 20 Oct 2020.

Vancouver:

Riul A. Síntese e caracterização da carboximetil amilopectina com vários graus de substituição. [Internet] [Masters thesis]. University of São Paulo; 2013. [cited 2020 Oct 20]. Available from: http://www.teses.usp.br/teses/disponiveis/59/59138/tde-24072013-204131/ ;.

Council of Science Editors:

Riul A. Síntese e caracterização da carboximetil amilopectina com vários graus de substituição. [Masters Thesis]. University of São Paulo; 2013. Available from: http://www.teses.usp.br/teses/disponiveis/59/59138/tde-24072013-204131/ ;


Universidade do Rio Grande do Sul

21. Leite, Daiani Canabarro. Microgéis termo-responsivos preparados a partir dos polímeros do amido.

Degree: 2017, Universidade do Rio Grande do Sul

 Esta tese apresenta os estudos realizados quanto à síntese e caracterização de microgéis termo-responsivos de N-isopropilacrilamida (NIPAM) e macromoléculas de origem amilácea em sua composição,… (more)

Subjects/Keywords: Amilopectina; Starch polymers; Amilose; Phase transition temperature; Nanoparticulas; Microgel; Amido; N-isopropylacrylamide; Thermo-responsive polymer; Polimeros : Termodinamica; Starch nanoparticles; Amylopectin; Amylose

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APA (6th Edition):

Leite, D. C. (2017). Microgéis termo-responsivos preparados a partir dos polímeros do amido. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/171695

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):

Leite, Daiani Canabarro. “Microgéis termo-responsivos preparados a partir dos polímeros do amido.” 2017. Thesis, Universidade do Rio Grande do Sul. Accessed October 20, 2020. http://hdl.handle.net/10183/171695.

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

MLA Handbook (7th Edition):

Leite, Daiani Canabarro. “Microgéis termo-responsivos preparados a partir dos polímeros do amido.” 2017. Web. 20 Oct 2020.

Vancouver:

Leite DC. Microgéis termo-responsivos preparados a partir dos polímeros do amido. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2017. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10183/171695.

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

Council of Science Editors:

Leite DC. Microgéis termo-responsivos preparados a partir dos polímeros do amido. [Thesis]. Universidade do Rio Grande do Sul; 2017. Available from: http://hdl.handle.net/10183/171695

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


Texas A&M University

22. Bueso Ucles, Francisco Javier. Antistaling properties of amylases, wheat gluten and CMC on corn tortilla.

Degree: PhD, Food Science and Technology, 2004, Texas A&M University

 Antistaling properties of enzymes (xylanase, bacterial maltogenic and conventional a-amylases), CMC and vital wheat gluten on corn tortillas were evaluated during storage for up to… (more)

Subjects/Keywords: Tortilla staling; amylopectin recrystallization; maltogenic amylase; CMC

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APA (6th Edition):

Bueso Ucles, F. J. (2004). Antistaling properties of amylases, wheat gluten and CMC on corn tortilla. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/19

Chicago Manual of Style (16th Edition):

Bueso Ucles, Francisco Javier. “Antistaling properties of amylases, wheat gluten and CMC on corn tortilla.” 2004. Doctoral Dissertation, Texas A&M University. Accessed October 20, 2020. http://hdl.handle.net/1969.1/19.

MLA Handbook (7th Edition):

Bueso Ucles, Francisco Javier. “Antistaling properties of amylases, wheat gluten and CMC on corn tortilla.” 2004. Web. 20 Oct 2020.

Vancouver:

Bueso Ucles FJ. Antistaling properties of amylases, wheat gluten and CMC on corn tortilla. [Internet] [Doctoral dissertation]. Texas A&M University; 2004. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/1969.1/19.

Council of Science Editors:

Bueso Ucles FJ. Antistaling properties of amylases, wheat gluten and CMC on corn tortilla. [Doctoral Dissertation]. Texas A&M University; 2004. Available from: http://hdl.handle.net/1969.1/19

23. Kalinga, Danusha Nilakshi. Evolution of the molecular structure of starch in developing wheat grain.

Degree: PhD, Department of Food Science, 2013, University of Guelph

 Starch is the major constituent of matured wheat grain. The details of subtle localized differences in the evolution of the structure of starch are important… (more)

Subjects/Keywords: wheat; starch; amylopectin; amylose; endosperm; pericarp

…60 4.2.5 Amylopectin extraction… …60 4.2.6 φ,β-limit dextrin of amylopectin… …4.2.9 Chain length distribution of amylopectin and φ,β-limit dextrin of amylopectin… …Unit chain length distribution of amylopectin and φ,β-limit dextrins of amylopectin… …82 4.4.2 Structure of amylopectin in developing wheat endosperm ..................... 87… 

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APA (6th Edition):

Kalinga, D. N. (2013). Evolution of the molecular structure of starch in developing wheat grain. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/6651

Chicago Manual of Style (16th Edition):

Kalinga, Danusha Nilakshi. “Evolution of the molecular structure of starch in developing wheat grain.” 2013. Doctoral Dissertation, University of Guelph. Accessed October 20, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/6651.

MLA Handbook (7th Edition):

Kalinga, Danusha Nilakshi. “Evolution of the molecular structure of starch in developing wheat grain.” 2013. Web. 20 Oct 2020.

Vancouver:

Kalinga DN. Evolution of the molecular structure of starch in developing wheat grain. [Internet] [Doctoral dissertation]. University of Guelph; 2013. [cited 2020 Oct 20]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/6651.

Council of Science Editors:

Kalinga DN. Evolution of the molecular structure of starch in developing wheat grain. [Doctoral Dissertation]. University of Guelph; 2013. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/6651

24. Yee, Josephine C. Amylopectin Molecular Structure from Different Banana Cultivars and its Influence on the Formation of Structurally-Driven Slowly Digestible Starch.

Degree: Master of Applied Science, School of Engineering, 2019, University of Guelph

 In high glycemic index starchy foods, hydrothermal processing causing gelatinization results in starch being more rapidly digested by α-amylase. Understanding the structural properties that increase… (more)

Subjects/Keywords: starch; amylopectin; in vitro digestion; retrogradation; rheology

…69 ix LIST OF TABLES Table 1.1 Categorization of Amylopectin by Fine Structure and Unit… …23 Table 3.1 Average Chain Lengths and Molar Ratios of Banana Amylopectin… …Distribution of Banana Amylopectin… …7 .... 52 x LIST OF FIGURES Figure 2.1 Glucosyl units in amylopectin connected through… …x28;A) whole amylopectin, and (B) φ, β-limit dextrin. Afp, A-chain… 

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APA (6th Edition):

Yee, J. C. (2019). Amylopectin Molecular Structure from Different Banana Cultivars and its Influence on the Formation of Structurally-Driven Slowly Digestible Starch. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/16935

Chicago Manual of Style (16th Edition):

Yee, Josephine C. “Amylopectin Molecular Structure from Different Banana Cultivars and its Influence on the Formation of Structurally-Driven Slowly Digestible Starch.” 2019. Masters Thesis, University of Guelph. Accessed October 20, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/16935.

MLA Handbook (7th Edition):

Yee, Josephine C. “Amylopectin Molecular Structure from Different Banana Cultivars and its Influence on the Formation of Structurally-Driven Slowly Digestible Starch.” 2019. Web. 20 Oct 2020.

Vancouver:

Yee JC. Amylopectin Molecular Structure from Different Banana Cultivars and its Influence on the Formation of Structurally-Driven Slowly Digestible Starch. [Internet] [Masters thesis]. University of Guelph; 2019. [cited 2020 Oct 20]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/16935.

Council of Science Editors:

Yee JC. Amylopectin Molecular Structure from Different Banana Cultivars and its Influence on the Formation of Structurally-Driven Slowly Digestible Starch. [Masters Thesis]. University of Guelph; 2019. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/16935


University of Georgia

25. Choi, Sung-Gil. The effect of chemical modification on the molecular mobility, texture, and retrogradation of starch-water suspensions.

Degree: 2014, University of Georgia

 The effects of chemical modification by hydroxypropylation and cross-linking on the molecular dynamics of starch-water suspensions at low moisture levels or in the gel state… (more)

Subjects/Keywords: Wheat starch; Moisture sorption isotherm; NMR; Molecular mobility; Water mobility; Texture; Hydroxypropylation; Cross-linking; Hardness; Retrogradation; Gel; Amylose; Amylopectin

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APA (6th Edition):

Choi, S. (2014). The effect of chemical modification on the molecular mobility, texture, and retrogradation of starch-water suspensions. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20302

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):

Choi, Sung-Gil. “The effect of chemical modification on the molecular mobility, texture, and retrogradation of starch-water suspensions.” 2014. Thesis, University of Georgia. Accessed October 20, 2020. http://hdl.handle.net/10724/20302.

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

MLA Handbook (7th Edition):

Choi, Sung-Gil. “The effect of chemical modification on the molecular mobility, texture, and retrogradation of starch-water suspensions.” 2014. Web. 20 Oct 2020.

Vancouver:

Choi S. The effect of chemical modification on the molecular mobility, texture, and retrogradation of starch-water suspensions. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10724/20302.

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

Council of Science Editors:

Choi S. The effect of chemical modification on the molecular mobility, texture, and retrogradation of starch-water suspensions. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20302

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


Virginia Tech

26. Hartman, Angela Danielle. Effect of Metabolic Enzymes on Amylopectin Content and Infectivity of Cryptosporidium parvum.

Degree: PhD, Food Science and Technology, 2006, Virginia Tech

Amylopectin granules in Apicomplexan protozoa are hypothesized to be used as an energy source to aid the parasites in surviving in the environment allow latent… (more)

Subjects/Keywords: amylopectin; enzymes; parasites; glycolysis; infectivity; metabolism; Cryptosporidium parvum

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APA (6th Edition):

Hartman, A. D. (2006). Effect of Metabolic Enzymes on Amylopectin Content and Infectivity of Cryptosporidium parvum. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/29862

Chicago Manual of Style (16th Edition):

Hartman, Angela Danielle. “Effect of Metabolic Enzymes on Amylopectin Content and Infectivity of Cryptosporidium parvum.” 2006. Doctoral Dissertation, Virginia Tech. Accessed October 20, 2020. http://hdl.handle.net/10919/29862.

MLA Handbook (7th Edition):

Hartman, Angela Danielle. “Effect of Metabolic Enzymes on Amylopectin Content and Infectivity of Cryptosporidium parvum.” 2006. Web. 20 Oct 2020.

Vancouver:

Hartman AD. Effect of Metabolic Enzymes on Amylopectin Content and Infectivity of Cryptosporidium parvum. [Internet] [Doctoral dissertation]. Virginia Tech; 2006. [cited 2020 Oct 20]. Available from: http://hdl.handle.net/10919/29862.

Council of Science Editors:

Hartman AD. Effect of Metabolic Enzymes on Amylopectin Content and Infectivity of Cryptosporidium parvum. [Doctoral Dissertation]. Virginia Tech; 2006. Available from: http://hdl.handle.net/10919/29862


Swedish University of Agricultural Sciences

27. Baguma, Yona. Regulation of starch synthesis in cassava.

Degree: 2004, Swedish University of Agricultural Sciences

 Cassava (Manihot esculenta Crantz) is a root crop, one of the world’s most important but under-exploited staple food crops and source of income. It is… (more)

Subjects/Keywords: cassava; amylopectin; amylose; starch crops; transcription; biosynthesis; sucrose; aba; ADPG; alternative splicing; amylopectin; amylose; cassava; plastid signal

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APA (6th Edition):

Baguma, Y. (2004). Regulation of starch synthesis in cassava. (Doctoral Dissertation). Swedish University of Agricultural Sciences. Retrieved from http://pub.epsilon.slu.se/614/

Chicago Manual of Style (16th Edition):

Baguma, Yona. “Regulation of starch synthesis in cassava.” 2004. Doctoral Dissertation, Swedish University of Agricultural Sciences. Accessed October 20, 2020. http://pub.epsilon.slu.se/614/.

MLA Handbook (7th Edition):

Baguma, Yona. “Regulation of starch synthesis in cassava.” 2004. Web. 20 Oct 2020.

Vancouver:

Baguma Y. Regulation of starch synthesis in cassava. [Internet] [Doctoral dissertation]. Swedish University of Agricultural Sciences; 2004. [cited 2020 Oct 20]. Available from: http://pub.epsilon.slu.se/614/.

Council of Science Editors:

Baguma Y. Regulation of starch synthesis in cassava. [Doctoral Dissertation]. Swedish University of Agricultural Sciences; 2004. Available from: http://pub.epsilon.slu.se/614/


Swedish University of Agricultural Sciences

28. Mutisya, Joel. Starch branching enzymes and their genes in Sorghum.

Degree: 2004, Swedish University of Agricultural Sciences

 Starch is an important raw material both for food and non-food purposes. It is synthesized and stored in source and sink tissues in plants. The… (more)

Subjects/Keywords: amylose; amylopectin; gene expression; sorghum; endosperm; transgenic plants; transcription; amylose; amylopectin; expression; regulation; second intron; transgenic sorghum

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APA (6th Edition):

Mutisya, J. (2004). Starch branching enzymes and their genes in Sorghum. (Doctoral Dissertation). Swedish University of Agricultural Sciences. Retrieved from http://pub.epsilon.slu.se/653/

Chicago Manual of Style (16th Edition):

Mutisya, Joel. “Starch branching enzymes and their genes in Sorghum.” 2004. Doctoral Dissertation, Swedish University of Agricultural Sciences. Accessed October 20, 2020. http://pub.epsilon.slu.se/653/.

MLA Handbook (7th Edition):

Mutisya, Joel. “Starch branching enzymes and their genes in Sorghum.” 2004. Web. 20 Oct 2020.

Vancouver:

Mutisya J. Starch branching enzymes and their genes in Sorghum. [Internet] [Doctoral dissertation]. Swedish University of Agricultural Sciences; 2004. [cited 2020 Oct 20]. Available from: http://pub.epsilon.slu.se/653/.

Council of Science Editors:

Mutisya J. Starch branching enzymes and their genes in Sorghum. [Doctoral Dissertation]. Swedish University of Agricultural Sciences; 2004. Available from: http://pub.epsilon.slu.se/653/


Swedish University of Agricultural Sciences

29. Hofvander, Per. Production of amylopectin and high-amylose starch in separate potato genotypes.

Degree: 2004, Swedish University of Agricultural Sciences

 Starch is one of the most important processed products from agriculture. Two main outlets can be identified; starch is either enzymatically processed for the production… (more)

Subjects/Keywords: solanum tuberosum; amylose; amylopectin; potato starch; genetic engineering; genes; genotypes; Solanum tuberosum; gene inhibition; amylose; amylopectin; granule bound starch synthase; starch branching enzyme; selection gene

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APA (6th Edition):

Hofvander, P. (2004). Production of amylopectin and high-amylose starch in separate potato genotypes. (Doctoral Dissertation). Swedish University of Agricultural Sciences. Retrieved from http://pub.epsilon.slu.se/688/

Chicago Manual of Style (16th Edition):

Hofvander, Per. “Production of amylopectin and high-amylose starch in separate potato genotypes.” 2004. Doctoral Dissertation, Swedish University of Agricultural Sciences. Accessed October 20, 2020. http://pub.epsilon.slu.se/688/.

MLA Handbook (7th Edition):

Hofvander, Per. “Production of amylopectin and high-amylose starch in separate potato genotypes.” 2004. Web. 20 Oct 2020.

Vancouver:

Hofvander P. Production of amylopectin and high-amylose starch in separate potato genotypes. [Internet] [Doctoral dissertation]. Swedish University of Agricultural Sciences; 2004. [cited 2020 Oct 20]. Available from: http://pub.epsilon.slu.se/688/.

Council of Science Editors:

Hofvander P. Production of amylopectin and high-amylose starch in separate potato genotypes. [Doctoral Dissertation]. Swedish University of Agricultural Sciences; 2004. Available from: http://pub.epsilon.slu.se/688/


Universiteit Utrecht

30. Smits, Angela Leonarda Maria. The molecular organisation in starch based products : the influence of polyols used as a plasticisers.

Degree: 2001, Universiteit Utrecht

 Ageing causes retrogradation or recrystallisation of starch, which leads to staling of food products and embrittlement of non-food starch products. Some plasticisers are known to… (more)

Subjects/Keywords: Scheikunde; starch; amylose; amylopectin; plasticisers; starch-ghosts; solid state NMR; DCS; X-ray diffraction; glycerol; ethylene glycol; sugars; matodextrins; ageing; retrogradation

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

APA (6th Edition):

Smits, A. L. M. (2001). The molecular organisation in starch based products : the influence of polyols used as a plasticisers. (Doctoral Dissertation). Universiteit Utrecht. Retrieved from http://dspace.library.uu.nl:8080/handle/1874/750

Chicago Manual of Style (16th Edition):

Smits, Angela Leonarda Maria. “The molecular organisation in starch based products : the influence of polyols used as a plasticisers.” 2001. Doctoral Dissertation, Universiteit Utrecht. Accessed October 20, 2020. http://dspace.library.uu.nl:8080/handle/1874/750.

MLA Handbook (7th Edition):

Smits, Angela Leonarda Maria. “The molecular organisation in starch based products : the influence of polyols used as a plasticisers.” 2001. Web. 20 Oct 2020.

Vancouver:

Smits ALM. The molecular organisation in starch based products : the influence of polyols used as a plasticisers. [Internet] [Doctoral dissertation]. Universiteit Utrecht; 2001. [cited 2020 Oct 20]. Available from: http://dspace.library.uu.nl:8080/handle/1874/750.

Council of Science Editors:

Smits ALM. The molecular organisation in starch based products : the influence of polyols used as a plasticisers. [Doctoral Dissertation]. Universiteit Utrecht; 2001. Available from: http://dspace.library.uu.nl:8080/handle/1874/750

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