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상품코드 : K-SDAM
K-SDAM / Starch Damage Assay kit (200)
매주 수요일 4시 발주 마감 후 4-5일 소요
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배송비 주문금액별 차등 (무료)
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    관심상품

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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.

     

    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.

     

    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.

    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.

    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.

    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.

     

    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.

     

    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.

    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.

    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.

    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.

    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.

    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.

    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.

    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.

    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.

     

    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.

    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.

    Publication
    Quality variations in flours used for pretzel manufacturing.

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

     

     

    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.


     



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