Results 11 to 20 of about 131,906 (234)
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
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Puffing of Okara/Rice Blends Using a Rice Cake Machine [PDF]
Journal of Food Science, 2008 ABSTRACT: Okara is the insoluble byproduct of soymilk and tofu manufactures. It is cheap, high in nutrients, and possesses great potential to be applied to functional human foods. In this study, a puffed okara/rice cake product was developed with blends of okara pellets and parboiled rice.
M, Xie, H, Huff, F, Hsieh, A, Mustapha
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Shipin gongye ke-ji, 2022 In order to study the effect of different varieties and particle sizes of rice flour on the quality of rice cakes, three varieties of japonica rice, indica rice and glutinous rice were selected to prepare 80, 100, 120 and 140 mesh rice flour respectively.
Fenglian CHEN +9 more
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ANTIFUNGAL Citrus hystrix EXTRACT AS NATURAL FOOD PRESERVATIVE
Biotropia: The Southeast Asian Journal of Tropical Biology, 2020 During their storage, the traditional ready-to-eat food, such as sticky rice cake, are easily contaminated by spoilage pathogens. Hence, this study aims to evaluate the effect of Citrus hystrix extract in reducing spoilage pathogens in sticky rice cake ...
Khoirun Nisa +3 more
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Penggunaan Na-cmc Dan Gum Xanthan Untuk Memperbaiki Kualitas Cake Beras Rendah Lemak [PDF]
, 2017 The use of Na-CMC need to be combined with xanthan gum hydrocolloid to improve the physical, chemical, and sensory properties of reduced fat rice cake. The research aimed to determine the effect of hydrocolloid concentration (Na-CMC and xanthan gum = 4:1)
Trsinawati, C. Y. (Chatarina) +2 more
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Liang you shipin ke-ji, 2022 Hardening speed of pounded rice-cake and gelatinization property of glutinous rice were investigated in six areas of Hokkaido during four years. The range of the yearly variations (differences between the two extreme values and coefficients of variation)
Hisashi TANNO, Yuji HIRAYAMA
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JLI: Jurnal Litbang Industri, 2017 Pigmented rice such as red and black rice contains bioactive compound including flavonoids that can act as antioxidants. However, the use of red and black rice has not been as popular as white rice thus need to improve the utilization of these type of ...
Tuty Anggraini +2 more
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Effects of rice husk powder and thermal hydrolysis on sludge characteristics
Water Science and Technology, 2023 To reduce the water content and improve the incineration characteristics of sludge, rice husk and thermal hydrolysis were employed in this study. Effects of rice husk and thermal hydrolysis on the characteristics of the sludge were investigated.
Guohong Feng, Ziyang Tian, Jun Wang
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Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food
Foods, 2021 The halal food market is steadily increasing. The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok).
Jungmin Oh, Mina K. Kim
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Food Chemistry: X, 2023 Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes.
Ran Wei +5 more
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