Results 221 to 230 of about 2,707 (254)
Glutinous Rice Paste as a Resist AgentSome of the next articles are maybe not open access.
Related searches:
Related searches:
Journal of Food Science, 2023
Abstract This study investigated the effects of extrusion on the physical properties of glutinous rice and addressed the challenges associated with its hardened texture and reduced taste in glutinous rice products by adding extruded glutinous rice to assess their anti‐retrogradation effect compared with different improvers.
Na Zhang
exaly +3 more sources
Abstract This study investigated the effects of extrusion on the physical properties of glutinous rice and addressed the challenges associated with its hardened texture and reduced taste in glutinous rice products by adding extruded glutinous rice to assess their anti‐retrogradation effect compared with different improvers.
Na Zhang
exaly +3 more sources
Susceptibility of glutinous rice starch to digestive enzymes
Carbohydrate Polymers, 2015To understand the susceptibility of glutinous rice starch to digestive enzymes and its potential impact on glycemic response, enzyme kinetics and in vitro digestibility of the native and gelatinized starches were investigated. The results showed that the Km values of the native and gelatinized starch were 10.35 mg/mL and 9.92 mg/mL, respectively.
Li Guo, Xianfeng Du
exaly +3 more sources
Studies on phospholipids in non‐glutinous and glutinous rice bran
Journal of the Science of Food and Agriculture, 1977AbstractThe chemical nature of phospholipids of rice bran prepared from two strains, one being Shin‐ei, the non‐glutinous rice strain, and the other Kamui, the glutinous rice strain, was studied. The main phospholipids were phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI) in both strains.
T, Miyazawa, Y, Yoshino, Y, Fujino
openaire +2 more sources
A review of mathematical models in unit operations of glutinous and non-glutinous rice processing
Journal of Food EngineeringHasfalina Che Man +2 more
exaly +2 more sources
The Journal of Nutrition, 1978
The bulkiness of cooked rice imposes limits on the quanti ties that can be consumed, especially by infants and small children. Rices of higher protein content should offer a nutritional advantage if protein quality does not suffer. Protein quality of a high protein rice (IR480-5-9, 11.4% protein) was compared isonitrogenously with that of a rice of ...
W C, MacLean +4 more
openaire +2 more sources
The bulkiness of cooked rice imposes limits on the quanti ties that can be consumed, especially by infants and small children. Rices of higher protein content should offer a nutritional advantage if protein quality does not suffer. Protein quality of a high protein rice (IR480-5-9, 11.4% protein) was compared isonitrogenously with that of a rice of ...
W C, MacLean +4 more
openaire +2 more sources
Amylopectin is the anti-fatigue ingredient in glutinous rice
International Journal of Biological Macromolecules, 2014The anti-fatigue activities of glutinous rice (GR) and GR amylopectin (GRA) were investigated in mice by determining tissue glycogen, blood lactate dehydrogenase (LDH), and blood urea nitrogen (BUN) after the weight loaded forced swim test (WFST). GR and GRA were given by gavage at various doses of GR (7.5, 15, 30 g/kg body weight) and GRA (3.8, 7.5 ...
Huijuan, Zhang +4 more
openaire +2 more sources
Enzymic mechanism of starch synthesis in glutinous rice grains
Biochemical and Biophysical Research Communications, 1965Abstract Although a considerable amount of evidence has been accumulated showing the important role of ADPG in the biosynthesis of starch in various plant organs ( De Fekete and Cardini, 1964 ; Murata et al ., 1964 b ), the enzymic mechanism of starch formation in the grains of glutinous (waxy) varieties of the cereal grains has remained ...
T, MURATA, T, SUGIYAMA, T, AKAZAWA
openaire +2 more sources
Capsule‐Packed Freezing of Cooked Rice and Glutinous Rice Cakes
Journal of Food Science, 1983ABSTRACT Cooked rice and commercial glutinous rice cakes were frozen by a capsule‐packed freezing method we developed, then stored. Characteristics of samples frozen by this new method were compared with those of samples frozen in deep freezers (–20°C and –50°C), or chilled in an ordinary (5°C) or Cold Fog refrigerator (0°C ...
H. MITSUDA +3 more
openaire +1 more source
Study on the Application of Puffing Glutinous Rice Starch
Applied Mechanics and Materials, 2012The puffing glutinous rice starch (PGRS) could be obtained by adding glutinous broken rice into bulking machine and expanding at a certain temperature and pressure. Compared with gelatinization by heating and adding alkali, gelatinization by puffing was easier to control and had a higher degree of starch gelation. The starch granule disintegrated after
Guang Yu Zhai, Wen Tao Qu, Wei Zhu
openaire +1 more source