Results 211 to 220 of about 7,172 (244)
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Development of rice analogues using by-products of rice and dhal mills
Journal of Food Science and Technology, 2022Development process of rice analogues by utilising the broken rice (BRF) and broken pigeonpea dhal (BPDF) flours together with water and sodium alginate as binding agent through extrusion was carried out. Two variable viz., BPDF (20, 30 and 40%) and moisture content (25, 30 and 35%) were controlled in the study to produce rice analogue resembling the ...
Ambrish Ganachari +2 more
exaly +3 more sources
Development of rice analogues fortified with iron, folic acid and Vitamin A
Journal of Food Science and Technology, 2022Fortified rice analogues were developed utilising the broken-rice fortified with selected micronutrients like iron, folic acid and Vitamin A. The purpose of this study was to investigate the feasibility of fortifying rice analogues with micronutrients and retention after extrusion and cooking.
Ambrish Ganachari +2 more
exaly +3 more sources
Plant Science, 1986
Abstract Rice plants and cell cultures were relatively highly resistant to the growth-inhibitory proline analogue, azetidin-2-carboxylic acid (A2CA). The biochemical steps possibly involved in the resistance to the analogue in cell cultures of rice have been compared with those of carrot, a relatively A2CA-sensitive species.
Giuseppe Forlani, R Cella, B Parisi
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Abstract Rice plants and cell cultures were relatively highly resistant to the growth-inhibitory proline analogue, azetidin-2-carboxylic acid (A2CA). The biochemical steps possibly involved in the resistance to the analogue in cell cultures of rice have been compared with those of carrot, a relatively A2CA-sensitive species.
Giuseppe Forlani, R Cella, B Parisi
exaly +3 more sources
A Novel Bikinin Analogue for Arabidopsis and Rice with Superior Plant Growth-Promoting Activity
Journal of Plant Growth Regulation, 2017Bikinin was previously identified in a chemical genetics screening as one of the most active brassinolide (BL) mimetics. To determine the effects of different heterocyclic groups replacing the pyridine ring on activity and to isolate novel highly active BL mimetics, a series of bikinin analogues bearing an ethyl ester in the carboxyl group attached on ...
Weiming Tan, Liusheng Duan, Zhaohu Li
exaly +2 more sources
International Journal of Food Science and Technology
Summary Despite considerable progress in seaweed‐based analogue rice development, understanding the effects of cooking methods on its physicochemical and sensory properties is an essential area for further investigation.
Wahyu Ramadhan
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Summary Despite considerable progress in seaweed‐based analogue rice development, understanding the effects of cooking methods on its physicochemical and sensory properties is an essential area for further investigation.
Wahyu Ramadhan
exaly +2 more sources
Looking for an analogue of Rice's Theorem in circuit complexity theory
MLQ, 1997Summary: Rice's theorem says that every nontrivial semantic property of programs is undecidable. In this spirit we show the following: Every nontrivial absolute (gap, relative) counting property of circuits is UP-hard with respect to polynomial-time Turing reductions. For generators [\textit{C. K. Yap}, Theor. Comput. Sci.
Bernd Borchert, Frank Stephan 0001
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Preparation of rice analogues using extrusion technology
International Journal of Food Science & Technology, 2012SummaryRice is considered as staple food in many parts of the world. An issue of concern is the breakage of rice kernels in milling processes, and these broken kernels are not generally accepted by consumers. These broken kernels can be mixed with some desired additives to improve their quality and extruded for the preparation of reconstituted rice ...
Abhinav Mishra +2 more
openaire +1 more source
Food Research International, 2022
Meat analogues are garnering significant attention as future food and a sustainable diet. This study demonstrates the possibility of using rice protein (RP) to create new meat analogues. Various RP substitution ratios [0, 25, 50, 75, and 100 % (w/w)] for soy protein (SP) were used to prepare the meat analogues based on a low-moisture extrusion cooking.
Jung-Soo, Lee +2 more
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Meat analogues are garnering significant attention as future food and a sustainable diet. This study demonstrates the possibility of using rice protein (RP) to create new meat analogues. Various RP substitution ratios [0, 25, 50, 75, and 100 % (w/w)] for soy protein (SP) were used to prepare the meat analogues based on a low-moisture extrusion cooking.
Jung-Soo, Lee +2 more
openaire +2 more sources