Results 91 to 100 of about 3,471 (225)

Optimization of tea-flavored rice cake preparation process and its quality analysis based on fuzzy mathematics comprehensive evaluation method

Shipin yu jixie
ObjectiveTo prepare tea-flavored rice cakes using a mixture of japonica rice flour and glutinous rice flour as the main raw material with the addition of tea dust by-products and analyze their quality.MethodsSingle-factor experiments were conducted to ...
CHEN Long, XIANG Chenxi, YIN Fangqi, ZHENG Xueke, LI Jianfang   +4 more
doaj   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Rasio Tepung Tapioka, Tepung Ketan Dan Tepung Ubi Jalar Ungu Terhadap Sifat Fisikokimia Dodol [PDF]

, 2018
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu terhadap sifat fisikokimia dodol dengan kualitas kimia (kadar air, total antosianin, dan kadar gula reduksi) dan mutu fisik warna ...
Alamsyah, A. (Ahmad), Hafizah, S. (Solihatun), Sulastri, Y. (Yeni)   +2 more
core  

Sorghum Protein: Ethanol‐Based Extraction to Improve Yield and Properties

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
A key barrier to expanding the use of sorghum‐based proteins is the challenge related to protein extraction and utilization via conventional methods. This work evaluated a blended solvent approach (ethanol:alkali) for protein extraction from ground, pearled sorghum and wet‐milled sorghum protein meal to improve yield and properties.
Milagros P. Hojilla‐Evangelista, Roque L. Evangelista   +1 more
wiley   +1 more source

Grain Quality Improvement in Japonica Rice : Achievements and Prospects [PDF]

, 2009
Several high grain quality rice varieties have been developed during the 2000\u27s. These varieties showed translucent, zero white-core, glossy and uniform milled-grain appearance, high palatability score of cooked rice and high percentage of whole grain
Kim, K. (Kwang-Ho)
core  

Proximate and Texture Profile Analysis of Gluten-Free Cookies Made from Black Glutinous Rice and Mung Bean Flour [PDF]

Cookies are one of the food product kinds that have been extensively studied as low-calorie and high-fiber foods. Non-gluten cookies (high fiber) could be made with black glutinous flour and mung bean flour.
Putri, Soraya Kusuma, Setiyoko, Agus
core   +2 more sources

A Systematic Review of Biofloc Technology and Periphyton in Giant Freshwater Prawn (Macrobrachium rosenbergii) Aquaculture

Aquaculture, Fish and Fisheries, Volume 6, Issue 2, April 2026.
Biofloc technology and periphyton‐based systems enhance the sustainable production of giant freshwater prawn (Macrobrachium rosenbergii). A PRISMA‐guided review (2005 – 2024) shows that BFT improves survival (75 – 78 %) and feed efficiency, while periphyton supports natural productivity in grow‐out.
Md. Abdul Halim, Dania Aziz, Aziz Arshad, Nur Leena W. S. Wong, Fadhil Syukri, M. M. Nabi, Ariful Islam, Debashis Kumar Mondal   +7 more
wiley   +1 more source

Preparation and Quality Analysis of Rice Cake Contained Green Tea

Shipin gongye ke-ji
In this study, japonica rice, glutinous rice flour and green tea powder were used as the main raw materials to develop rice cake contained green tea and optimize the formula.
Zhixin LI, Xueye XU, Xinzhen ZHANG, Yang GAO, Feilong JU, Yue SUN, Xueling LI, Jin LIANG   +7 more
doaj   +1 more source

Micronization of Whole Grain Flours: Innovative Approaches for Improving Functional Characteristics and Product Performance

eFood, Volume 7, Issue 2, April 2026.
This review discusses the latest advances in micronization techniques for whole‐grain flours, emphasizing their impact on structural, physicochemical, techno‐functional, and nutritional attributes, as well as their implications for product development and sustainability.
Diksha Arora, Kamaljit Kaur, Taranpreet Kaur, Julia Sebastian, Seid Reza Falsafi   +4 more
wiley   +1 more source

Formulation Optimization and Quality Characteristics Analysis of Low-GI Large-leaf Yellow Tea Rice Cake

Shipin gongye ke-ji
To address the high glycemic index (GI) and monotonous flavor of traditional rice cakes, in this study, a low-GI large-leaf yellow tea rice cake was developed using indica rice flour, glutinous rice flour, and large-leaf yellow tea powder, substituting ...
Dawei XING, Chengcheng LIANG, Zhihui XU, Jianquan CHEN, Xiaodan TANG, Tao ZHENG, Yuquan LU, Jing CHEN   +7 more
doaj   +1 more source