Results 101 to 110 of about 922 (177)

Point mutation in zinc sensor causes a threefold zinc level increase in Sorghum bicolor

New Phytologist, Volume 251, Issue 4, Page 1617-1624, August 2026.
Point mutation in sensor triples zinc levels in Sorghum bicolor.
Feixue Liao, Anko Blaakmeer, Liliana S. Silva, Søren Knudsen, Ana G. L. Assunção   +4 more
wiley   +1 more source

Role of Hydrophilic Colloids in 3D Printing of High‐Moisture and Natural Glutinous Rice Flour Gels: Mechanisms of Retrogradation Inhibition and Stability Enhancement

Food Frontiers
Glutinous rice flour paste, ideal for 3D printing due to its strong adhesive and mechanical properties, is limited by its tendency to retrograde. This study demonstrates hydrophilic colloids (guar gum, xanthan gum, and sodium alginate) can effectively ...
Di Chen, Qu Yan, Xinyang Sun, Jian Ding, Xiaoyi Jiang, Qinlu Lin, Ying Liang, Ziqian Li, Yong Fang   +8 more
doaj   +1 more source

PROXIMATE, TANNIN, AND AMYLOSE IN SIX SORGHUM VARIETIES ACROSS TWO PLANTING SEASONS

Biotropia: The Southeast Asian Journal of Tropical Biology
ARTICLE HIGLIGHTS - Sorghum nutrition varies across varieties and growing seasons - Dry season increases starch and amylose content in some varieties - Rainy season enhances protein levels in sorghum grains - Genotype-environment interaction affects ...
Arif Muazam, Kristamtini Kristamtini, Setyorini Widyayanti, Yudhistira Nugraha, Rina Sri Kasiamdari, Budi Setiadi Daryono   +5 more
doaj   +1 more source

Effect of improvers on the quality of quick-frozen rice balls

Shipin yu jixie
ObjectiveThis study aimed to improve the quality degradation of quick-frozen glutinous rice balls during frozen storage by exploring the appropriate formulation of improvers.MethodsThe addition of hydrothreose, soluble soybean polysaccharide and ...
SHI Jiacheng, YANG Hua, SHEN Cunkuan, LIU Yue, WANG Xinyi, YAN Jinxin   +5 more
doaj   +1 more source

大豆油在3种传统米面食品煎炸过程中的品质变化Quality changes of soybean oil during frying of three traditional rice and flour foods

Zhongguo youzhi
旨在为不同传统米面食品煎炸加工提供参考，以大豆油为煎炸油，糯米糍粑、小麦油糕和黄米年糕为煎炸食材，探究煎炸过程中大豆油酸值、过氧化值、p-茴香胺值、全氧化值、极性化合物含量和脂肪酸组成的变化情况。结果表明：由于不同煎炸食材的水分、脂肪及抗氧化物质等的含量和组成存在差异，煎炸糯米糍粑的大豆油酸值显著低于煎炸其他两种食材大豆油的 ...
何雪梅1，黄晨昕1，李红丽1，陈文杰2，李琪1，于修烛1 HE Xuemei1, HUANG Chenxin1, LI Hongli1,CHEN Wenjie2, LI Qi1, YU Xiuzhu1
doaj   +1 more source

Effect on the texture of butter cake of rice flour added to glutinous rice flour

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2012
Tsuchiya, Kyoko, Hayakawa, Kanako, Narita, Akiko, Mineki, Machiko   +3 more
openaire   +1 more source

Reaction-diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption. [PDF]

J Food Sci Technol, 2019
Zhao X, Li W, Zhang H, Li X, Fan W.
europepmc   +1 more source

The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku. [PDF]

Food Chem X
Tian Y, Li J, Nie M, Wang L, Liu L, Wang F, Tong LT.   +6 more
europepmc   +1 more source

Sensory Characteristics and Consumer Acceptance of Yakgwa with Glutinous Rice Flour

Journal of the East Asian Society of Dietary Life, 2016
Jin-Sook Park, Malshick Shin, Eunok Choe, Kyong-Ae Lee   +3 more
openaire   +1 more source

Effect on Retrogradation of Adding Wheat Flour to a Non-Glutinous Rice Flour Gel.

Journal of Home Economics of Japan, 1999
KABAYA, Hiromi, KAWAMURA, Fujiko
openaire   +1 more source