Results 191 to 200 of about 3,471 (225)
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Meat Science, 2012
This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties.
Hae Chang, Yi +5 more
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This study was conducted to determine if glutinous rice flour (GRF) could be a functional food additive to potentially replace corn starch (CS), soy protein isolate (SPI) and/or sodium tripolyphosphate (STPP) to improve the physicochemical and organoleptic characteristics of seasoned beef patties.
Hae Chang, Yi +5 more
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Steady and dynamic shear rheology of glutinous rice flour dispersions
International Journal of Food Science & Technology, 2006SummaryThe steady and dynamic shear rheological properties of Korean glutinous rice flour dispersions were evaluated at different concentrations (4, 5, 6, 7 and 8%). Glutinous rice flour dispersions at 25 °C showed a shear‐thinning behaviour (n = 0.487–0.522) with low magnitudes of Casson yield stresses (σoc = 0.056–0.339 Pa).
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Langmuir‐diffusion model: Its modification and further application to glutinous rice flour particles
Journal of Food Process Engineering, 2020AbstractWhen the Langmuir‐diffusion model was applied to a continuous multistep dynamic vapor adsorption, an initial desorption of bound water was predicted for the relative humidity (RH) steps except the first. The desorption is physically meaningless.
Xuewei Zhao +5 more
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Variations in in Vitro Starch Digestion of Glutinous Rice Flour
Journal of Agricultural and Food Chemistry, 1996Although there have been extensive studies on nonglutinous cultivars of rice (Oryza sativa L.), relatively few studies have focused on glutinous rice.
Qiang Zhang +3 more
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Paperboard adhesive from glutinous rice flour
AIP Conference Proceedings, 2023Mahreni Mahreni +2 more
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Journal of the korean society for applied biological chemistry, 2010
To improve flour quality and extend retrogradation time in processed foods made with nonglutinous rice flour, flour was hydrolyzed using malt extract, which has high amylase activity. The hydrolyzed non-glutinous rice flour (HNGRF) was prepared by response surface methodology (RSM) to optimize the experimental design.
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To improve flour quality and extend retrogradation time in processed foods made with nonglutinous rice flour, flour was hydrolyzed using malt extract, which has high amylase activity. The hydrolyzed non-glutinous rice flour (HNGRF) was prepared by response surface methodology (RSM) to optimize the experimental design.
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Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings
Journal of Cereal Science, 2018Abstract In this study, characteristics of glutinous rice flour annealed in different conditions were evaluated, and qualities of fast-frozen dumplings made with these annealed flour were determined. Three kinds of annealed glutinous rice flour obtained under different conditions (ANN1, 55% moisture, 50 °C, 4 h; ANN2, 55% moisture, 50 °C, 6 h and ...
Yue Li +3 more
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Study on Gelcasting of Fused Silica Glass Using Glutinous Rice Flour as Binder
International Journal of Applied Glass Science, 2014Gelcasting is a colloidal processing method for fabricating high‐strength and complex shape ceramic green bodies. However, industry has been reluctant to use the gelcasting technique because the most commonly used gel, acrylamide ( AM ), is a neurotoxin.
Wei Wan +3 more
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Phase formation of boron carbide powder synthesized from glutinous rice flour
2019Journal of Metals Materials and Minerals, 29, 3, 48 ...
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Effect of glutinous rice flour supplementation on the properties of wheat flour and salted noodles
Journal of Food Processing and Preservation, 2021Yingying Zhang +6 more
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