Results 11 to 20 of about 7,498 (197)
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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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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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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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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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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Effects of ingredients on the characteristics of rice cakes [PDF]
Journal of the Science of Food and Agriculture, 1998 Steamed leavened rice cakes made from rice flour, sugar, water, yeast or baking powder were used to study the effects of ingredients on cereal-based cakes. Volume expansion linearly correlates to amylopectin and negatively correlates to amylose content (r 2 = 0.84), with an optimum amylose/amylopectin ratio of approximately 1 : 8.
Mohamed, Suhaila +1 more
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Identifikasi Boraks pada Lontong Sayur di Sunmor UGM
Journal of Health (JOH), 2017 Background: The number of people in Indonesia led to increased food needs have also increased. This causes a variety of food products appear with different variations to make it more durable, attractive and profitable.
Dian Wuri Astuti +2 more
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Proximate Test and Organoleptic Test on the Characteristics of the Moringa Layer Cake
Andalasian International Journal of Agricultural and Natural Sciences, 2023 Tradisional food from Indonesian that is a layer cake. Layer cake is usually made in with many variant colour. Beside that a layer cake made by rice powder, wheat powder, and starch powder.
Cici Wulandari +3 more
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Journal of Epidemiology, 2018 Background: Japanese rice cake (“mochi”) is a major cause of food-choking accidents in Japan. However, the epidemiology of out-of-hospital cardiac arrests (OHCAs) due to suffocation caused by rice cakes is poorly understood.
Kosuke Kiyohara +6 more
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