Results 11 to 20 of about 7,559 (252)

Effect of pre-gelatinized temperature on physical and nutritional content of indonesian instant cassava leaves porridge: rowe luwa

Brazilian Journal of Food Technology, 2022
Rowe luwa is a traditional porridge from Southwest Sumba, Indonesia, made from the steamed pulp cassava leaves pounded together with rice. This study examined the effect of pre-gelatinization temperature on the physical quality and nutritional content of
Ade Chandra Iwansyah, Trian Apriadi, Dede Zainal Arif, Yusuf Andriana, Ashri Indriati, Nurkartika Indah Mayasti, Rohmah Luthfiyanti   +6 more
doaj   +1 more source

Study on physicochemical properties of rice landraces for amylose, gel consistency and gelatinization temperature

Electronic Journal of Plant Breeding, 2021
Rice grain quality depends on physical, biochemical, cooking quality and organoleptic characters. Grain quality analysis in rice involves a physicochemical and sensory tests.
Theertha Prasad1, S. Banumathy2, D. Sassikumar1, J. Ramalingam3 and M. Ilamaran4
doaj   +1 more source

Giant thermopower of ionic gelatin near room temperature [PDF]

Science, 2020
Improving ionic thermoelectrics Using ions as charge carriers in thermoelectric devices usually requires using either thermal diffusion or redox reactions at two electrodes with different temperatures. Han et al. leveraged both of these strategies to develop a gelatin-based ionic thermoelectric device that
Cheng-Gong Han, Xin Qian, Qikai Li, Biao Deng, Yongbin Zhu, Zhijia Han, Wenqing Zhang, Weichao Wang, Shien-Ping Feng, Gang Chen, Weishu Liu   +10 more
openaire   +4 more sources

Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content

Ultrasonics Sonochemistry, 2022
White rice samples, Chai-Nat1 (CN1) and Jasmin rice (KDML105), were treated with the ultrasound-chilling (UC) and combined with annealing treatments (UC + ANN 45, UC + ANN50, and UC + ANN55).
Kannika Kunyanee, Tai Van Ngo, Sandra Kusumawardani, Naphatrapi Lungsakul   +3 more
doaj   +1 more source

Impacts of Protein from High-Protein Rice on Gelatinization and Retrogradation Properties in High- and Low-Amylose Reconstituted Rice Flour

Agronomy, 2022
High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties.
Yitong Zhao, Xianggui Dai, Enerand Mackon, Yafei Ma, Piqing Liu   +4 more
doaj   +1 more source

Feasibility of a Gelatin Temperature Sensor Based on Electrical Capacitance [PDF]

Sensors, 2016
The innovative use of gelatin as a temperature sensor based on capacitance was studied at a temperature range normally used for meat cooking (20–80 °C). Interdigital electrodes coated by gelatin solution and two sensors of different thicknesses (38 and 125 µm) were studied between 300 MHz and 900 MHz.
Teixeira Silva, Fernando, Sorli, Brice, Calado, Veronica, Guillaume, Carole, Gontard, Nathalie   +4 more
openaire   +6 more sources

Effects of the ratio of refined white rice and brown rice on the quality of compounded rice flour

Shipin yu jixie, 2022
Objective: This study aimed to optimize the compounding ratio of compounded brown rice flour. Methods: The effects of different ratios on the quality of compounded brown rice flour were analyzed by mixing refined white rice and brown rice (10∶0, 8∶2, 6∶4,
LIU Ying, XU Chen-ran, ZHANG Chu-jia, ZHANG Na, DOU Bo-xin   +4 more
doaj   +1 more source

Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

Food Chemistry: X, 2023
The use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals. The research aimed to study the physico-functional, bioactive, microstructure, and thermal characteristics of breakfast cereals using scanning electron ...
Farhana Mehraj Allai, Pir Mohammad Junaid, Z.R.A.A. Azad, Khalid Gul, B.N. Dar, Shahida Anusha Siddiqui, Jose Manuel Loenzo   +6 more
doaj   +1 more source

Hydroxypropylation Reduces Gelatinization Temperature of Corn Starch for Textile Sizing [PDF]

Cellulose, 2021
Abstract A series of hydroxypropylated starch (HPS) that can be dissolved in water at 60-65℃ was obtained via two-step method in water system from corn starch. The structure and property of the HPS and its gelatinization temperature were characterized by Fourier transform infrared spectrometer (FTIR), nuclear magnetic resonance spectroscopy ...
Yanqin Shen, Yijun Yao, Zhongliang Wang, Hailiang Wu   +3 more
openaire   +1 more source

Gelatinization temperature of rice explained by polymorphisms in starch synthase [PDF]

Plant Biotechnology Journal, 2005
SummaryThe cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT.
Waters, Daniel L. E., Henry, Robert J., Reinke, Russel F., Fitzgerald, Melissa A.   +3 more
openaire   +5 more sources