PROXIMATE, TANNIN, AND AMYLOSE IN SIX SORGHUM VARIETIES ACROSS TWO PLANTING SEASONS
Biotropia: The Southeast Asian Journal of Tropical BiologyARTICLE 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 +5 more
doaj +1 more source
Field Survey and Collection of Traditionally Grown Crops in Northern Areas of Myanmar, 2006 [PDF]
, 2007 Myanmar has been suggested to harbor genetic diversity of wild and cultivated rice and several other cultivated plants. Systematic field survey and collection of plant genetic resources were, however, not so intensively organized there.
Makoto KAWASE +4 more
core
Use of Chitosan and White Glutinous Rice Flour Quality of Chicken Meat Burger
International Journal of Applied and Scientific ResearchThis research aims to increase the economic value of chicken meat by diversifying processed products, such as burgers. The study focuses on finding the right concentration ratio between white glutinous rice flour and chitosan to produce high-quality chicken meat burgers.
Metha Monica +2 more
openaire +1 more source
Effect of improvers on the quality of quick-frozen rice balls
Shipin yu jixieObjectiveThis 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 +5 more
doaj +1 more source
Properties of Normal and Glutinous Black Rice Flours Prepared by Different Milling Methods
Food Engineering Progress, 2013 Two black rice samples, normal and glutinous black rice, were milled by different milling methods, and the physicochemical properties of the black rice flour samples were tested. Total anthocyanin content in the black rice decreased during soaking in the process of wet milling.
openaire +1 more source
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
Exploring Indonesian Traditional Sticky Rice Based Snacks: A Systematic Review [PDF]
In Indonesia, glutinous rice is a fundamental ingredient in a wide array of traditional snacks. Despite its cultural importance, there is a notable lack of comprehensive academic reviews specifically addressing traditional Indonesian snacks made from ...
Mardiana, Nur Agustin
core +2 more sources
Popular fermented foods and beverages in Southeast Asia [PDF]
, 2011 Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food availability in the area during the stage of monsoonal circulation. Techniques of preserving cereal and seafood products are well-developed in Southeast Asia.
Abdul Hamid, Azizah +3 more
core
Effects of addition of glutinous rice flour on the quality of rice flour cakes
Japanese Journal of Sensory Evaluation, 2013 Kyoko TSUCHIYA +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