Results 191 to 200 of about 131,906 (234)

Dining on Painted Rice Cakes

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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Volatile Flavor Components of Rice Cakes

Journal of Agricultural and Food Chemistry, 1999
Volatiles 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, W J, Orts, G R, Takeoka, Y, Nam   +3 more
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PUFFING OF WHEAT CAKES USING A RICE CAKE MACHINE

Applied Engineering in Agriculture, 1999
Wheat 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, null F. Hsieh, null H. E. Huff   +2 more
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MECHANICAL MEASUREMENTS IN PUFFED RICE CAKES

Journal of Texture Studies, 2007
ABSTRACT 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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Capsule‐Packed Freezing of Cooked Rice and Glutinous Rice Cakes

Journal of Food Science, 1983
ABSTRACT Cooked rice and commercial glutinous rice cakes were frozen by a capsule‐packed freezing method we developed, then stored. Characteristics of samples frozen by this new method were compared with those of samples frozen in deep freezers (–20°C and –50°C), or chilled in an ordinary (5°C) or Cold Fog refrigerator (0°C ...
H. MITSUDA, F. KAWAI, A. YAMAMOTO, S. UENO   +3 more
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Characterization of Viscoelastic Properties of Rice Cake.

Food Science and Technology International, Tokyo, 1997
It is highly important to rheologically characterize the factors and structures of gelatinized rice flour gel (rice cake) to control both the qualities of the final products (rice cracker) and the manufacturing process. Accordingly, attempts were made to analyze the rice cake factors and understand the structure by measuring the shear viscosity ...
Toshiyuki WATANABE, Yutaka HASHIMOTO, Toshio JOH, Toshiro HAYAKAWA   +3 more
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A general Hobby-Rice Theorem and cake cutting

Israel Journal of Mathematics, 2001
Let \(E\) be a separable Banach space, \(X\) a Borel subset of \(E\), and \(\mu\) a non atomic \(\sigma\)-finite Borel measure on \(X\). The author extends to this context a theorem of \textit{C. R. Hobby} and \textit{J. R. Rice} [Proc. Am. Math. Soc. 16, 665-670 (1965; Zbl 0142.09802)]. If \(G\) is an \(m\) - dimensional subspace of \(L_{1}(X,\sum,\mu)
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Rice Cake Production using Long‐grain and Medium‐grain Brown Rice

Journal of Food Science, 1992
ABSTRACT Puffing of rice cakes using both long‐grain and medium‐grain brown rice was studied. The effects of tempering moisture, heating temperature, and heating time on various rice cake quality attributes were investigated. A greater specific cake volume was obtained at a lower tempering moisture, higher heating temperature, and ...
H. E. HUFF, F. HSIEH, I. C. PENG
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Staling of cake prepared from rice flour and sticky rice flour

Food Chemistry, 2007
MiGao, prepared from rice flour and sticky rice flour, is a kind of steam cooked Chinese cake. Staling of MiGao resulted in loss in texture and eating quality. Moisture content, water activity, texture, differential scanning calorimetry thermograms and sensory quality of MiGao, were monitored and were found to be significantly affected by cake staling ...
Ying Ji, Kexue Zhu, Haifeng Qian, Huiming Zhou   +3 more
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