92,997 research outputs found
Notule sur «Russula camarophylla Romagn.
No full textMarti L., Marti F. Notule sur «Russula camarophylla Romagn.. In: Bulletin mensuel de la Société linnéenne de Lyon, 41ᵉ année, n°6, juin 1972. p. 124
Notule sur «Russula camarophylla Romagn.
No full textMarti L., Marti F. Notule sur «Russula camarophylla Romagn.. In: Bulletin mensuel de la Société linnéenne de Lyon, 41ᵉ année, n°6, juin 1972. p. 124
F. C. Froelich. Les musulmans d'Afrique noire
No full textPalau-Marti Montserrat. F. C. Froelich. Les musulmans d'Afrique noire. In: Revue de l'histoire des religions, tome 169, n°2, 1966. pp. 225-226
F. Cozannet. Mythes et coutumes religieuses des Tsiganes
No full textPalau-Marti Montserrat. F. Cozannet. Mythes et coutumes religieuses des Tsiganes. In: Revue de l'histoire des religions, tome 189, n°2, 1976. pp. 244-245
Properties of biomacromolecules in African-grown rice species
No full textOryza glaberrima, commonly known as African rice, is the native African domesticated rice and has interesting properties from the sustainability and nutritional standpoints. O. glaberrima is an entirely different species from the more common Asian rice (Oryza sativa). The lower crop yield and some transformability issues make O. glaberrima less popular among rice farmers than O. sativa. The aim of this study was to compare the properties of starch and proteins in O. glaberrima with those of O. sativa cultivars grown in Africa, in order to identify the molecular basis of their possible use in specific food products. These products may include pasta, pasta-like products, and a large variety of ready-to-eat rice-based foods. Starch properties and protein content in individual samples were characterized by standard chemical methods. The structural organization of starch was investigated by measuring susceptibility to selective enzymatic activities [1]. Viscoamilography was used to investigate the possible relationships
between structural features and the pasting behavior of starch [2]. The potential glycemic impact was estimated by using an in vitro method and a predictive equation [3]. O. glaberrima showed different pasting properties and a different fragmentation pattern by amylolytic enzymes with respect to O. sativa, suggesting that O. glaberrima may be best suited for instant food. Information on the protein pattern in was gathered by electrophoresis, and the accessibility of specific residues and of specific regions involved in determining the properties of products was addressed by appropriate chemical and spectroscopic approaches [4]. The overall protein structural organization in O. glaberrima is quite different from the one in O. sativa. In O. glaberrima the proteins are organized in highly polymeric form, generating a compact structure mainly stabilized by disulphide bonds. Moreover, the estimated glycemic index in O. glaberrima resulted slightly lower than that estimated for O. sativa. The approaches presented here seem able to provide useful insights as for the intrinsic structural and nutritional characteristics of starch and proteins in this two African rice species.
This work was supported by the “New Products“ Project from the Global Rice Science Partnership (GRiSP).
References
[1] Barbiroli A, Bonomi F, Casiraghi MC, Iametti S, Pagani MA, Marti A (2013). Process conditions affect
starch structure and its interactions with proteins in rice pasta. Carbohyd. Polym. 92, 1865–1872.
[2] Marti A, Seetharaman K, Pagani MA (2010). Rice-based pasta: a comparison between conventional
pasta-making and extrusion- cooking. J. Cereal Sci., 52, 3, 404-409.
[3] Englyst KN, Hudson GJ, Englyst HN (2000). Starch Analysis in Food. Encyclopedia of Analytical Chemistry. pp. 4246-4262.
[4] Bonomi F, D’Egidio M G Iametti S, Marengo M, Marti A, Pagani MA, Ragg EM (2012). Structure–quality
relationship in commercial pasta: A molecular glimpse. Food Chem. 135, 348–355
Molecular features of protein and starch in African rice relate to their processing behavior
No full textResearch and development interventions in the African rice sector mainly focused on increasing farm-level production, whereas little attention was paid to processing and quality enhancement issues, which play major roles in the definition of the value of rice and rice-derived product.
The aim of this study was to investigate the starch and protein properties of rice varieties popularly cultivated in Africa in order to identify which varieties could be most suitable for the development of various specific food products. These products may include pasta, pasta-like products, and a large variety of ready-to-eat rice-based foods. For this reason a number of African varieties and species representative of various locales and produced in commercially significative amounts were selected also according to distinctive physical and chemical parameteres.
Starch properties and protein content in individual samples were characterized by standard chemical methods. In selected cases, structural organization of starch was investigated by measuring susceptibility to selective enzymatic activities [1]. Viscoamilography was used to investigate the possible relationships between structural features and the pasting behavior of starch [2]. Information on the protein pattern in selected varieties was gathered by electrophoresis, whereas the accessibility of specific residues and of specific regions that may be involved in determining the properties of products was addressed by appropriate reagents and spectroscopic approaches [3].
The approaches presented here seem able to provide useful insights as for the intrinsic structural characteristics of starch and proteinsin various African rice varieties. Further studies will verify whether this information will be able to define proper processing and the possible end uses of some of the materials investigated here.
This work was supported by the “New Products“ Project from the Global Rice Science Partnership (GRiSP).
References
[1] Barbiroli A, Bonomi F, Casiraghi MC, Iametti S, Pagani MA, Marti A (2013). Process conditions affect starch structure and its interactions with proteins in rice pasta. Carbohyd. Polym. 92, 1865–1872.
[2] Marti A, Seetharaman K, Pagani MA (2010). Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking. J. Cereal Sci., 52, 3, 404-409.
[3] Bonomi F, D’Egidio M G Iametti S, Marengo M, Marti A, Pagani MA, Ragg EM (2012). Structure–quality relationship in commercial pasta: A molecular glimpse. Food Chem. 135, 348–355
J.-F. Baré. Pouvoir des vivants, langage des morts. Idéologiques sakalava
No full textPalau-Marti Montserrat. J.-F. Baré. Pouvoir des vivants, langage des morts. Idéologiques sakalava. In: Revue de l'histoire des religions, tome 194, n°1, 1978. pp. 108-109
J.-F. Vincent. Traditions el transition. Entretiens avec des femmes beti du Sud-Cameroun
No full textPalau-Marti Montserrat. J.-F. Vincent. Traditions el transition. Entretiens avec des femmes beti du Sud-Cameroun. In: Revue de l'histoire des religions, tome 194, n°1, 1978. pp. 106-107
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