Clinical Case ReportsKey Clinical Message Japanese rice cake, mochi, is made from glutinous rice, a very sticky food. Mochi is a popular preserved food during the New Year holiday celebration. However, mochi can be hazardous because of lethal choking or ileus.
Osamu Imataki, Makiko Uemura
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Development of fermented rice cake containing strawberry showing anti-inflammatory effect on LPS-stimulated macrophages and paw edema induced mice [PDF]
PLoS ONE, 2022 Strawberry (Fragaria ananassa) is one of the richest sources containing a wide variety of nutritive compounds. Anti-inflammatory activities of fermented rice cake made of strawberry powder as well as rice powder were evaluated.
Chaiwat Monmai +4 more
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Delayed Effect of Superheated Steam Treatment on Starch Retrogradation of Rice Cake After Storage by Modifying Starch Chain-Length Distribution in Rice Flour [PDF]
MoleculesThis study investigated the effects of superheated steam (SS) treatment on the physicochemical properties of rice flour and the subsequent impact on rice cake quality. The SS-180 resulted in higher final viscosity and significantly increased pasting time
Ruge Cao +6 more
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Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder [PDF]
Food Chemistry: XRice cake is a common traditional food in China. In this study, the effect of Polygonatum cyrtonema (PC) on the qualities and characteristics of rice cake was investigated.
Tian Zheng +7 more
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Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol [PDF]
Foods, 2020 Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed ...
Seon-Min Oh +3 more
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A Novel Approach to Predict the Growth of Staphylococcus aureus on Rice Cake [PDF]
Frontiers in Microbiology, 2017 This study aimed to investigate the growth kinetics of Staphylococcus aureus on rice cake and to determine the shelf life based on the probability model of the increase in S. aureus contamination on rice cake. Secondary models were developed based on the
Jun Wang +3 more
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Bioconversions of Palm Kernel Cake and Rice Bran Mixtures by Trichoderma viride Toward Nutritional Contents [PDF]
International Journal of Science and Engineering, 2010 The objective of the research is to examine the mixtures of palm kernel cake and rice bran of fermented by Trichoderma viride. Completely randomized design in factorial pattern 4 x 4 was used in this experiment. factor I is the doses of inoculums; D1 = 0%
Yana Sukaryana +3 more
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Puffing of okara/rice blends using a rice cake machine [PDF]
, 2018 The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf ...
Xie, Meng
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Breeding for High Quality Glutinous Rice in Hokkaido in Northern Japan
Liang you shipin ke-ji, 2022 Glutinous rice produced in the coldest rice cultivation region of Hokkaido Japan has low hardening speed and is suitable for Japanese sweet and steamed glutinous rice called okowa.
Hisashi TANNO +2 more
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Hemorrhagic Gastric Ulcer due to the Stagnation of Rice Cake. [PDF]
JMA J, 2019 Matsuda S, Nishitani M, Fuchizaki U.
europepmc +3 more sources