Results 51 to 60 of about 3,910 (185)
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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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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Effect of Glutinous Rice Paste on Compressive Strength of Lime-Stabilized Soil [PDF]
, 2011 The lime-stabilized soil was mixed with glutinous rice paste in proper proportion to determine the difference in compressive strength caused by introduction of glutinous rice paste.
De Fa Wang +3 more
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Effect of different cooking temperature and time of glutinous rice flakes [PDF]
, 2022 The immature stage of glutinous paddy or Oryza sativa var. glutinosa is one of the most popular cultivars known as waxy or sticky. Glutinous rice flake is a flattened carbohydrate-rich edible food obtained from the processing of immature glutinous paddy.
Hashim, Norhashila +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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Black glutinous rice: Various benefits, composite thinking, enhancing Thai economic opportunities [PDF]
, 2009 Black glutinous rice has long been involved in the Thai way of life. There is now a rapid development of black glutinous rice research. The trade in both domestic and foreign markets is getting to be attentive.
Suwat Jearakongman, Jaranjit Phengrat
core
Effects of glutinous rice flour on the baking and aging characteristics of sponge cake
Shipin yu jixieObjective： This study aimed to develop a new type of sponge cake with glutinous rice flavor. Methods： To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter,
YU Shulei +4 more
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Studies on Phosphorylase and Q-enzyme Activities in Non-glutinous and Glutinous Rice Varieties.
Japanese Journal of Crop Science, 1961 In this experirnent, the authors determined the activities of phosphorylase and Q-enzyme in non-glutinous and glutinous rice varieties, in order to find the relations between the activities and the starch formation. Especially the difference of both enzyme activities was carefully tested among various organs of plants.
WATABE, Tadayo +2 more
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