Results 71 to 80 of about 922 (177)

Differential Effects of Pre-Fermentation with Different Lactic Acid Bacteria Strains on the Structure, Functionality, and Flavor of Semi-Dry Milled Glutinous Rice Flour

Foods
This study selected three lactic acid bacteria strains (Lactiplantibacillus plantarum CGMCC 1.12974, Limosilactobacillus fermentum CICC 22704, and Lactobacillus acidophilus CICC 22162) to pre-ferment brown and polished glutinous rice grains followed by ...
Jingyi Zhang, Shan Shan, Shan Zhang, Di Yuan, Qi Wu, Bin Hong, Chuanying Ren   +6 more
doaj   +1 more source

Metabolic Rewiring of the Shikimate Pathway Enables Rose‐Scented Rice

Plant Biotechnology Journal, EarlyView.
ABSTRACT Rice fragrance is a key determinant of grain quality, yet the aroma profile of cultivated rice is highly uniform and largely dominated by the popcorn‐like compound 2‐acetyl‐1‐pyrroline. Here we expanded the aromatic repertoire of rice by engineering a rose‐like fragrance through reconstruction of the phenylalanine‐derived 2‐phenylethanol (2‐PE)
Xiaoqing Cui, Wenhao Yao, Honglin Yang, Yangning Ou, Keyi Chen, Yifei Qin, Chengxuan Li, Boxi Zhu, Wenyi Wang, Jiayang Li, Mengyun Xu, Jian Wu   +11 more
wiley   +1 more source

PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]

Jurnal Teknologi & Industri Hasil Pertanian, 2018
Chocolate dodol is one of food product made from cocoa beans processingtoincrease the economic value. Chocolate dodol processing technology is simple enough to be made in small scale industry (home industry).
Fibra Nurainy, Otik Nawansih, Merry Monika Sitanggang   +2 more
doaj   +1 more source

Using Local Expert Knowledge to Measure Prices: Evidence From a Survey Experiment in Vietnam

Review of Development Economics, EarlyView.
ABSTRACT Many countries lack spatially disaggregated consumer price data needed to estimate real inequality and spatial patterns of poverty. Such data are especially absent in poor countries where weak infrastructure and high transport costs create large price variation over space.
John Gibson, Trinh Le
wiley   +1 more source

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

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Therapeutic Potential of Chickpea‐Derived Bioactives: A Review With Perspective of Different In Vitro, Animal, and Human Studies

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Chickpea (Cicer arietinum L.) is an important dietary legume worldwide and provides micronutrients and phytochemicals, including phenolics, flavonoids, carotenoids, bioactive peptides, dietary fiber, and resistant starch. This narrative review summarizes evidence from in vitro, animal, and human studies on the potential health relevance of ...
Rohama Shahid, Maria Maqsood, Nimrah Ashraf, Farzeen Asghar, Nauman Khalid   +4 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

Host‐associated chemical cues mediating host‐finding behaviour in the larval ectoparasitoid Cephalonomia tarsalis

Pest Management Science, Volume 82, Issue 9, Page 8459-8467, September 2026.
Host‐associated volatiles mediate host location in Cephalonomia tarsalis, with faecal odours from fourth‐instar larvae, particularly 1‐pentadecene, attracting females and supporting the biological control of stored‐product pest beetles. Abstract BACKGROUND Understanding how parasitoids locate their hosts is essential for improving the effectiveness of ...
Lidia del Arco, Benjamin Fürstenau, Cristina Castañé, Jordi Riudavets   +3 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