Results 1 to 10 of about 262,315 (175)

Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature

Foods, 2022
The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was ...
Wen Xiao, Yuqin Ding, Ying Cheng, Sili Xu, Lizhong Lin   +4 more
doaj   +1 more source

Increased Water-Soluble Yellow Monascus Pigment Productivity via Dual Mutagenesis and Submerged Repeated-Batch Fermentation of Monascus purpureus

Frontiers in Microbiology, 2022
Monascus pigments (MPs) have been used in the food industry for more than 2,000 years and are known for their safety, bold coloring, and physiological activity. MPs are mainly yellow (YMPs), orange (OMPs), and red (RMPs).
Jie Bai, Zihan Gong, Meng Shu, Hui Zhao, Fanyu Ye, Chenglun Tang, Chenglun Tang, Song Zhang, Bo Zhou, Dong Lu, Xiang Zhou, Qinlu Lin, Jun Liu, Jun Liu   +13 more
doaj   +1 more source

Effects of Removing Endogenous Proteins with Different Solubility on the Physicochemical Properties of Early Indica Rice Flour

Shipin gongye ke-ji, 2023
In order to improve the quality of early indica rice flour products by using endogenous proteins to regulate its physicochemical properties, this paper studied the effects of removing endogenous proteins with different solubility (albumin, globulin ...
Xinqian LI, Jinhua LIU, Ruoyi WANG, Qin FENG, Muxin FENG, Chunmiao LU, Qujia ZHAO, Ying YANG   +7 more
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The effect of heat-moisture treatment changed the binding of starch, protein and lipid in rice flour to affect its hierarchical structure and physicochemical properties

Food Chemistry: X, 2023
This study investigated the effect of removing proteins, lipids and starch on the structure, physicochemical properties and digestion properties of rice flour (with 30% moisture) treated with heat moisture treatment (HMT).
Guiyuan Xiang, Jiangtao Li, Qinlu Lin, Yili Zhang, Yuqin Ding, Xiaofeng Guo, Qianru Pan, Qiongxiang Liu, Xiangjin Fu, Ying Yang, Wenfang Han, Yong Fang   +11 more
doaj   +1 more source

Role of the Gene ndufs8 Located in Respiratory Complex I from Monascus purpureus in the Cell Growth and Secondary Metabolites Biosynthesis

Journal of Fungi, 2022
Our previous work revealed that the anabolism of Monascus secondary metabolites is closely related to cofactor metabolism. In this study, we have further investigated the regulation mechanisms of respiratory complex I in response to the cell growth and ...
Xinru Cai, Song Zhang, Jia Lin, Yaxu Wang, Fanyu Ye, Bo Zhou, Qinlu Lin, Jun Liu   +7 more
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Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees

Foods, 2022
Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural ...
Jiani Jiang, Jiangtao Li, Wenfang Han, Qiqi Yang, Qiongxiang Liu, Huaxi Xiao, Qinlu Lin, Yong Fang   +7 more
doaj   +1 more source

Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles

Frontiers in Nutrition, 2023
Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate ...
Wen Xiao, Wen Xiao, Yuqin Ding, Yuqin Ding, Ying Cheng, Ying Cheng, Sili Xu, Sili Xu, Lizhong Lin, Lizhong Lin   +9 more
doaj   +1 more source

Research on Flavor Substances of Cooked Rice by Electromagnetic Induction Heating with Pots Made of Different Materials Based on GC-IMS

Liang you shipin ke-ji, 2021
The rice cooked by IH electromagnetic heating do not normally appear to be pinched and appear to be more uniform, while the rice heated by the electric heating element is easier to pinch and paste pot.Based on gas phase ion mobility spectrometry analysis
FU Jie, WU Yue, SUI He-qi
doaj   +1 more source

The Influence of Temperature Changes on the Rice Starch Structure and Digestive Characteristics: One and Two-Step Annealing

Foods, 2022
This study investigated the effects of annealing on the structural and physicochemical properties of rice starch below the onset temperature (To) by 5 °C and 15 °C.
Guiyuan Xiang, Jiangtao Li, Wenfang Han, Yaqin Yang, Qinlu Lin, Ying Yang, Qiongxiang Liu, Xiaofeng Guo, Qianru Pan, Zhengyu Huang, Lingxue Cao   +10 more
doaj   +1 more source

A simple characterization of special matchings in lower Bruhat intervals [PDF]

, 2017
We give a simple characterization of special matchings in lower Bruhat intervals (that is, intervals starting from the identity element) of a Coxeter group.
Caselli, Fabrizio, Marietti, Mario
core   +7 more sources