Results 31 to 40 of about 2,707 (254)
Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak) [PDF]
MATEC Web of Conferences, 2018 Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice.
Wongsa Jittimon +2 more
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Thai Rice Vinegars: Production and Biological Properties
Applied Sciences, 2021 Four types of traditional Thai rice—polished, black fragrant, glutinous and black glutinous rice—were separately used as raw material for vinegar production. During alcohol fermentation, using enriched baker’s dried yeast (S.
Samuch Taweekasemsombut +3 more
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Jurnal Teknologi & Industri Hasil PertanianGlutinous rice has different aroma compounds according to its type and variety. Aroma compounds are volatile, especially during the heating process, which causes the loss of some aroma components, alters the chemical composition, and reduces antioxidant
Nancy Kiay, Desak Nyoman Riastutik
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Kinetics of Dimensional Changes in Glutinous Rice at Different Rice-Water Ratio and Soaking Time
Journal of Engineering and Sustainable DevelopmentWhite glutinous or sticky rice must be soaked in water before cooking to gelatinize its starch. There has been limited work into the dimensional changes of soaked glutinous rice, owing to differences in rice-to-water ratios and soaking times.
Puteri Nurain Megat Ahmad Azman +3 more
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Optimization of High-Protein Glutinous Rice Flour Production Using Response Surface Method
Rice Science, 2020 A response surface method was employed to study the effect of α-amylase concentration, hydrolysis temperature and time on the production of high protein glutinous rice flour (HPGRF).
Kanjanapa Eakkanaluksamee +1 more
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Journal of the Japanese Society of Starch Science, 1989 加水量を1.3～1.7倍と変えて炊飯し,炊飯後5℃ で保存して老化させた米飯を用い,表面反射率,粘弾性,糊化度等の経時的変化について検討し,次の結果を得た.1)ウルチ米,モチ米ともに,炊飯時の加水量を1.3,1.5,1.7倍と変えて炊飯した米飯の表面反射率の経時的変化を調べてみると,全体として時間の経過に伴って増加の傾向を示したが,いずれの場合も初期の変化が著しかった. 2)老化させた米飯を電子レンジで再加熱したときの変化を調べると,加熱3分間までは急激に糊化の上昇が見られ,加熱4分後には,ほぼ炊飯後10分蒸らしたものと同等の平衡状態y達した.
TAKAGI, Masanosuke +4 more
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Calibration of discrete element simulation parameters for different kinds of rice grains
Shipin yu jixieObjectiveTo provide a theoretical reference for the optimal design of the polisher structure by comparing the differences in the contact parameters of different kinds of rice.MethodsUsing bench test and simulation test, and combining with MATLAB software
ZHU Linfeng +5 more
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Optimization of brewing technology and antioxidant activity of cinnamon fermented glutinous rice [PDF]
Zhongguo niangzaoUsing pearl glutinous rice as raw material and degreased cinnamon as auxiliary material, cinnamon fermented glutinous rice with certain antioxidant activity was prepared.
ZHANG Zuohui, LIU Huansheng
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Advanced Science, EarlyView.This work visualizes local variations in luminescence and relates them to nanoscale chemical inhomogeneities in single InxGa1−xN quantum wells. We demonstrate that the elemental segregation is only inherent to quantum wells with high indium content. Density functional theory shows this to be the result of strain‐induced phase stabilization, explaining ...
Jing‐Yang Chung +12 more
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Shipin gongye ke-jiObjective: To study the effect of ultrasonic treatment on the digestion characteristics and glycemic index (GI) of glutinous rice flour. Methods: With GI value as the index, the effects of four factors, including emulsion concentration, ultrasonic power,
Yu GUO +5 more
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