Results 31 to 40 of about 922 (177)
MATEC Web of Conferences, 2017 The effects of alum and glutinous rice flour as dual coagulant on the removals of colour and suspended solid from stabilized leachate were investigated.
Mohd Zin Nur Shaylinda, Mohd Omar Azizan
doaj +1 more source
Agrointek, 2023 Snake fruit is generally consumed in the form of fresh fruit, but if it is left too ripe, cracked skin can be seen, making it less attractive. Alternative processing of salak fruit is to process it into salak lunkhead.
Santi Dwi Astuti +4 more
doaj +1 more source
Physicochemical properties of mirchal glutinous rice flour based on soaking time
Korean Journal of Food Preservation, 2022 The physicochemical and structural characteristics of highyield, tongiltype mirchal glutinous rice, Milyang 328 (hereafter referred to as mirchal), were compared to those of a set of well-characterized glutinous rice varieties i.e., baegokchal,
Gi-Un Seong +9 more
openaire +1 more source
Effect Of Substitution Of Black Glutinous Rice Flour On The Quality Of Baked Brownies
Jurnal Pendidikan Tata Boga dan Teknologi, 2021 The background of this research is the high value of wheat imports and increasing the use of local food ingredients, namely black glutinous rice flour in food processing. This study aims to analyze the effect of substitution of 30%, 40% and 50% black glutinous rice flour on the quality of baked brownies which include shape, color, aroma, texture and ...
Hanifah Indra Fansyukri, Wirnelis Syarif
openaire +1 more source
AgrointekAcceleration of the shelf life of glutinous rice flour can be determined using the moisture sorption isotherm method with a critical moisture content approach using the Guggenheim-Anderson-deBoer (GAB) model. This research was to determine the prediction
Nikmatul Hidayah, Eka Rahayu
doaj +1 more source
Foods, 2023 Water diffusivity, a critical parameter for cereal processing design and quality optimization, is usually concentration-dependent. dynamic vapor sorption (DVS) system provides an approach to establishing the relationship between water concentration and ...
Xuewei Zhao +5 more
doaj +1 more source
Traceability of Agri‐Food Products: The Key to Conscious Trade
Agribusiness, EarlyView.ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo +5 more
wiley +1 more source
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1988 もち米とうるち米ののりの加熱条件と添加物によるみかけの物性変化を,多水準の加熱条件で,多重バイト試験法で測定し,そのパラメーターで解析した. (1) 0.095%パルミチン酸ナトリウムを含む液中で加熱したもちおよびうるち米粉ののりの多重バイト試験法によるみかけの弾性的要素と関連するパラメーターは加熱98℃では無添加の場合に比し大巾に上昇した. (2) 0.095%りん酸液中で加熱したもちおよびうるち米粉ののりの多重バイト試験法によるみかけの弾性的要素と関連するパラメーターは加熱98℃では無添加の場合に比し大巾に低下した.
openaire +3 more sources
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro +7 more
wiley +1 more source
Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim +6 more
wiley +1 more source