Results 151 to 160 of about 7,498 (197)
Sustainable Insect Pest Management Options for Rice Production in Sub-Saharan Africa. [PDF]
InsectsPegalepo E +6 more
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Upgrading the feeding value of oil palm fronds for ruminants through processing: Evidence from a meta-analysis of <i>in vitro</i> and <i>in vivo</i> studies. [PDF]
Vet Anim SciRahmadani M +7 more
europepmc +1 more source
Antimicrobial Properties of Thermally Processed Oyster Shell Powder for Use as Calcium Supplement. [PDF]
FoodsAhn S, Lee S, Lim S.
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Volatile Compound Profiling and Quality Assessment of Sweet Fermented High-Amylose Rice: A Comparative GC-MS Analysis with Traditional Glutinous Rice Fermentation. [PDF]
MoleculesChucheep K +3 more
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2021
AbstractThis chapter examines the ways that Dōgen employs paradox and contradiction in his philosophical essays. We show that in Shōji, Dōgen reiterates and endorses paradoxes entailed by Indian Madhyamaka thought. We then turn to Gabyō and show that Dōgen endorses the contradiction that reality both is and is not illusory.
Jay L. Garfield, Graham Priest
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AbstractThis chapter examines the ways that Dōgen employs paradox and contradiction in his philosophical essays. We show that in Shōji, Dōgen reiterates and endorses paradoxes entailed by Indian Madhyamaka thought. We then turn to Gabyō and show that Dōgen endorses the contradiction that reality both is and is not illusory.
Jay L. Garfield, Graham Priest
openaire +1 more source
Volatile Flavor Components of Rice Cakes
Journal of Agricultural and Food Chemistry, 1999Volatiles were obtained from commercially prepared and laboratory-prepared rice cakes using high-flow dynamic headspace isolation with Tenax trapping. Analysis was carried out by capillary GC/MS. More than 60 compounds were identified. Major volatiles included 1-hydroxy-2-propanone, furfuryl alcohol, 2, 5-dimethylpyrazine, 2-methylpyrazine, pyrazine ...
R G, Buttery +3 more
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PUFFING OF WHEAT CAKES USING A RICE CAKE MACHINE
Applied Engineering in Agriculture, 1999Wheat cakes were puffed from whole wheat kernels using a rice cake machine. The effects of moisture (14, 15, and 16%), tempering time (5, 10, and 15 h), heating temperature (270, 280, 290, and 300°C), and heating time (5, 6, 7, and 8 s) on the qualities of the wheat cakes were studied.
null S. Fan +2 more
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MECHANICAL MEASUREMENTS IN PUFFED RICE CAKES
Journal of Texture Studies, 2007ABSTRACT Puffed rice cakes of a national brand, plain, chocolate and cinnamon, were compressed with an Instron Universal Testing Machine (Canton, MA) to 80% deformation, dry and after moisture equilibration at 85% relative humidity. The dry cakes' engineering stress–strain relationships all had a sigmoid shape characteristic to solid cellular materials.
JOÃO B. LAURINDO, MICHA PELEG
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