Results 11 to 20 of about 2,707 (254)
Plants, 2021 The genetic diversity of rice germplasm is the basis for increases in rice yield and quality. The collection, assessment, and protection of the genetic diversity of rice germplasm is important for achieving sustainable agriculture and assuring food ...
Qi-Yi Lei +5 more
doaj +1 more source
Journal of Agriculture and Food Research, 2023 The aim of this study was to investigate traditional cooking processes for glutinous rice in order to determine the optimum rice type ratio, pre-cooking preparation technique and cooking method for the preservation of bioactive compounds that inhibit the
Naritsara Phanthurat +1 more
doaj +1 more source
Molecular Evidence on the Origin and Evolution of Glutinous Rice [PDF]
Genetics, 2002 Abstract Glutinous rice is a major type of cultivated rice with long-standing cultural importance in Asia. A mutation in an intron 1 splice donor site of the Waxy gene is responsible for the change in endosperm starch leading to the glutinous phenotype.
Kenneth M, Olsen, Michael D, Purugganan
openaire +2 more sources
Quality Comparison of Glutinous Rice Fermented Wine and Waxy Maize Fermented Wine
Shipin gongye ke-ji, 2022 In order to study the influence of glutinous rice and waxy maize on the quality of fermented wine, Indica glutinous rice, Japonica glutinous rice and waxy maize were selected as raw materials.
Anxiang SU +5 more
doaj +1 more source
On Amylose and Amylopectin of Glutinous Rice Starch
Nippon Nōgeikagaku Kaishi, 1951 (1) Various procedures for the fractionation of glutinous, non-glutinous and sen rice starch have been studied. It is here shown that special caution is necessary for the fractionation of glutinous-rice starch. (2) The intensity of the coloration of starch fraction with iodine (iodine-coloration degree or coloration degree) was used as the indication ...
INOUYE, Yoshiyuki +1 more
+6 more sources
Study on mixing design and freezing resistance optimization of glutinous rice balls
Shipin yu jixie, 2022 Objective: To improve the poor quality of glutinous rice balls during the freezing process. Methods: The appropriate addition amount of sweet potato starch and wheat starch was obtained through single factor experiment, and then the D-optimal mixture ...
LU Yi-bei +5 more
doaj +1 more source
Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice [PDF]
International Journal of Food Properties, 2016 This study examined the retrogradation and digestibility relationship of fresh and stale cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and floating rice). The effect of rice variety, degree of milling and retrogradation (staling) of cooked rice on the estimated glycaemic index was determined. Although high-glycaemic
Dick Zambrano, Arianna +3 more
openaire +4 more sources
Antioxidant activity and quality characteristics of black sesame gruel added with glutinous rice, glutinous brown rice and, glutinous black rice powder [PDF]
Korean journal of food and cookery science, 2013 This study investigated the quality characteristics and antioxidant effects of black sesame gruel made with different concentrations of 15 minutes of treatment at 100℃ roasted black sesame. Total lignans showed the highest levels with 15 minutes of treatment at 100℃ roasted black sesame.
openaire +1 more source
Effects of Starch Synthesis-Related Genes Polymorphism on Quality of Glutinous Rice
Frontiers in Plant Science, 2021 Glutinous rice (Oryza sativa L.) quality includes thermal properties, retrogradation and pasting viscosity properties, and so on, which have little or no amylose.
Ouling Zhang +6 more
doaj +1 more source
Breeding for High Quality Glutinous Rice in Hokkaido in Northern Japan
Liang you shipin ke-ji, 2022 Glutinous rice produced in the coldest rice cultivation region of Hokkaido Japan has low hardening speed and is suitable for Japanese sweet and steamed glutinous rice called okowa.
Hisashi TANNO +2 more
doaj +1 more source