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상품코드 : K-SDAM
K-SDAM / Starch Damage Assay kit (200)
매주 수요일 4시 발주 마감 후 4-5일 소요
판매가 667,400원
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    Megazyme K-SDAM

    Starch Damage Assay kit (200)


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    - Publications -


    Megazyme publication
    Measurement of carbohydrates in grain, feed and food.

    McCleary, B. V., Charnock, S. J., Rossiter, P. C., O’Shea, M. F., Power, A. M. & Lloyd, R. M. (2006). Journal of the Science of Food and Agriculture, 86(11), 1648-1661.

    Link to Article 

     

    Megazyme publication
    Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study.

    McCleary, B. V., Gibson, T. S. & Mugford, D. C. (1997). Journal of AOAC International, 80, 571-579.

    Link to Article 

     

    Megazyme publication
    Collaborative evaluation of an enzymatic starch damage assay kit and comparison with other methods.

    Gibson, T. S., Kaldor, C. J. & McCleary, B. V. (1993). Cereal Chemistry, 70(1), 47-51.

    Link to Article 

    Megazyme publication
    An improved enzymic method for the measurement of starch damage in wheat flour.

    Gibson, T. S., Al Qalla, H. & McCleary, B. V. (1992). Journal of Cereal Science, 15(1), 15-27.

    Link to Article 

    Publication
    Characterization of starch from bamboo seeds.

    Ai, Y., Gong, L., Reed, M., Huang, J., Zhang, Y. & Jane, J. L. (2016). Starch‐Stärke, 68(1-2), 131-139.

    Link to Article 

    Publication
    Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies.

    Mancebo, C. M., Picón, J. & Gómez, M. (2015). LWT-Food Science and Technology, 64(1), 264-269.

    Link to Article 

     

    Publication
    Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding.

    Hossen, M. S., Sotome, I., Nanayama, K., Sasaki, T. & Okadome, H. (2015). Cereal Chemistry, 93(1), 53-57.

    Link to Article 

     

    Publication
    The effect of damaged starch on the formation of acrylamide in baked doughs.

    ShuJun, W., QuanWei, X., Wei, H., MaoMao, M. & Shuo, W. (2015). Journal of Food Safety and Quality, 6(5), 1783-1789.

    Link to Article 

    Publication
    Physicochemical properties and in vitro digestibility of starches from field peas grown in China.

    Liu, C., Wang, S., Copeland, L. & Wang, S. (2015). LWT-Food Science and Technology, 64(2), 829-836.

    Link to Article 

    Publication
    Isolation of plantain starch on a large laboratory scale.

    Ramirez‐Cortes, R., Bello‐Pérez, L. A., Gonzalez‐Soto, R. A., Gutierrez‐Meraz, F. & Alvarez‐Ramirez, J. (2015). Starch‐Stärke, 68(5-6), 488-495.

    Link to Article Read Abstract 

    Publication
    Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.

    Trappey, E. F., Khouryieh, H., Aramouni, F. & Herald, T. (2014). Food Science and Technology International, 1082013214523632.

    Link to Article 

    Publication
    Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum–maize composite flour.

    Licata, R., Chu, J., Wang, S., Coorey, R., James, A., Zhao, Y. & Johnson, S. (2014). International Journal of Food Science & Technology, 49(5), 1408-1419.

    Link to Article 

    Publication
    Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour.

    Hager, A. S., Czerny, M., Bez, J., Zannini, E. & Arendt, E. K. (2013). Journal of Cereal Science, 58(1), 156-163.

    Link to Article 

    Publication
    Flaking as a corn preparation technique for dry-grind ethanol production using raw starch hydrolysis.

    Lamsal, B. P. & Johnson, L. A. (2012). Journal of Cereal Science, 56(2), 253-259.

    Link to Article 

    Publication
    Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill).

    Cruz, B. R., Abraão, A. S., Lemos, A. M. & Nunes, F. M. (2013). Carbohydrate Polymers, 94(1), 594-602.

    Link to Article 

    Publication
    Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours.

    Hager, A. S., Wolter, A., Jacob, F., Zannini, E. & Arendt, E. K. (2012). Journal of Cereal Science, 56(2), 239-247.

    Link to Article 

     

    Publication
    Analysis of starch amylolysis using plots for first-order kinetics.

    Butterworth, P. J., Warren, F. J., Grassby, T., Patel, H. & Ellis, P. R. (2012). Carbohydrate Polymers, 87(3), 2189-2197.

    Link to Article 

    Publication
    Effect of corn preparation methods on dry-grind ethanol production by granular starch hydrolysis and partitioning of spent beer solids.

    Lamsal, B. P., Wang, H. & Johnson, L. A. (2011). Bioresource Technology, 102(12), 6680-6686.

    Link to Article 

    Publication
    Quality variations in flours used for pretzel manufacturing.

    Yao, N. & Seetharaman, K. (2010). International Journal of Food Science & Technology, 45(10), 2052-2061.

    Link to Article 

     

     

    Publication
    Changes in rice with variable temperature parboiling: thermal and spectroscopic assessment.

    Himmelsbach, D. S., Manful, J. T. & Coker, R. D. (2008). Cereal chemistry, 85(3), 384-390.

    Link to Article 


     



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