Results 41 to 50 of about 7,498 (197)
FoodsTo investigate the impact of micro-crushing technology on rice flour characteristics and its enhancement of rice cake quality, resting angle, slip angle, solubility, water-holding capacity, emulsification, oil absorption, gelatinization, and baking ...
Mingshou Lu +5 more
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Environment Conservation Journal, 2022 A screen house experiment was conducted during kharif season, 2020-21 to know the effect of organic amendments and bio-agents (alone and in combination) in comparison with chemical on the population of rice root-knot nematode (Meloidogyne graminicola ...
Rohit Kumar +3 more
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Food Biomacromolecules, EarlyView.Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan +3 more
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Food Biomacromolecules, EarlyView.Abstract Cardiovascular diseases (CVDs) remain the leading cause of global mortality, necessitating effective preventive and adjunct therapeutic strategies beyond conventional pharmacological interventions. Although previous reviews have focused on individual nutrients or dietary patterns, this review provides a mechanism‐based, integrative perspective
Sridevi Shanmugam +7 more
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Effect of growing media on mat type seedling raised for mechanical rice transplanting
Research in Agricultural Engineering, 2018 Mechanical transplanted seedling must meet the requirements of standard seedling block with uniform distribution of seedlings and inter-twisting roots for rolling.
Anwar M. Hossen +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 ...
WATANABE, Toshiyuki +3 more
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Food Biomacromolecules, EarlyView.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
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Rice husk and saw dust as filter loss control agents for water-based muds
Heliyon, 2019 When drilling with water based muds (WBM), significant fluid loss volumes from the mud into the formation can have adverse effects not just on the mud and its properties but also on the stability of the wellbore.
Okorie E. Agwu +2 more
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Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
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Zhongguo youzhi旨在为不同传统米面食品煎炸加工提供参考，以大豆油为煎炸油，糯米糍粑、小麦油糕和黄米年糕为煎炸食材，探究煎炸过程中大豆油酸值、过氧化值、p-茴香胺值、全氧化值、极性化合物含量和脂肪酸组成的变化情况。结果表明：由于不同煎炸食材的水分、脂肪及抗氧化物质等的含量和组成存在差异，煎炸糯米糍粑的大豆油酸值显著低于煎炸其他两种食材大豆油的 ...
何雪梅1，黄晨昕1，李红丽1，陈文杰2，李琪1，于修烛1 HE Xuemei1, HUANG Chenxin1, LI Hongli1,CHEN Wenjie2, LI Qi1, YU Xiuzhu1
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