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.
Huqing Yang
exaly +4 more sources
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
doaj +4 more sources
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 ...
Hyun-Wook Choi +2 more
exaly +4 more sources
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
Shigenobu Koseki +2 more
exaly +4 more sources
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
doaj +3 more sources
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
doaj +2 more sources
Hemorrhagic Gastric Ulcer due to the Stagnation of Rice Cake. [PDF]
JMA J, 2019 Matsuda S, Nishitani M, Fuchizaki U.
europepmc +3 more sources
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
doaj +1 more source
Quality and Yield of Rice Grain: Effects of Humic Acid and Bean Cake Fertilizers Under Water-Saving Conditions [PDF]
Nature Environment and Pollution Technology, 2022 Rice quality and yield traits response to fertilizers under varying field conditions were obtained in our previous study. A better understanding of the intrinsic mechanism of fertilization in regulating rice quality and yield supports field operations ...
Zheng Ennan, Yinhao Zhu and Tianyu Xu
doaj +1 more source
, 2020 Rice cake is a traditional Japanese food. Interestingly, rice cake can stay in the intestine due to its stickiness and cause food-induced ileus. This case shows an example of intestinal obstruction caused by rice cake. Globalization of Japanese food culture necessitates a deeper understanding of such a characteristic disease.
Hiroaki Saito +2 more
openaire +1 more source