Results 231 to 240 of about 880,993 (279)

Pre-fermentation of rice flour for improving the cooking quality of extruded instant rice.

Food Chemistry, 2022
Extruded instant rice (EIR) could not maintain an intact grain morphology during cooking, which seriously affected its cooking quality. The problem was solved by pre-fermentation of rice flour for 5-10 days.
S. Luo, Bingbing Zhou, Lan-Xing Cheng, Jing-Heng Huang, Pei Zou, Yingying Zeng, Shijin Huang, Tingting Chen, Cheng-mei Liu, Jianyong Wu   +9 more
semanticscholar   +1 more source

Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour

Food Hydrocolloids, 2021
To investigate how chlorogenic acid (CHA) affects the physicochemical properties and hydrolysis of rice flour during extrusion. CHA was extruded with rice flour through a twin-screw extruder at different concentrations (0–2.0%), and the physicochemical ...
Yuxue Zheng, Xiuxiu Yin, Xiangli Kong, Shiguo Chen, Enbo Xu, Donghong Liu, Y. Ogawa, Xingqian Ye, Jinhu Tian   +8 more
semanticscholar   +1 more source

Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing.

Journal of texture studies, 2022
This work aims at investigating the impact of commonly used sweeteners- sugar and jaggery on 3D printability of rice flour (RF) paste. The physico-chemical characteristics of rice flour suitable for 3D food printing have been investigated.
Prithviraj V, S. Thangalakshmi, V. Arora, Zhenbin Liu   +3 more
semanticscholar   +1 more source

The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.

Food Chemistry, 2021
Our previous work reported that the brown rice flour prepared by low temperature impact mill possessed excellent physicochemical properties. The performance of brown rice flour in making gluten-free bread was further investigated.
S. Luo, Xudong Yan, Yuteng Fu, Min Pang, Rui-yun Chen, Yunfei Liu, Jun Chen, Cheng-mei Liu   +7 more
semanticscholar   +1 more source

Effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities.

International Journal of Biological Macromolecules, 2021
This study focused on exploring the effects of damaged starch on glutinous rice flour properties and sweet dumpling qualities. Glutinous rice flours with different damaged starch contents (2-8%) and the same particle size were prepared through sifting ...
Zexue Lin, Dong‐Hui Geng, Wanyu Qin, Junrong Huang, Lili Wang, Liya Liu, Litao Tong   +6 more
semanticscholar   +1 more source

Assessing mineral profiles for rice flour fraud detection by principal component analysis based data fusion.

Food Chemistry, 2021
The present work proposes to detect adulteration in rice flour using mineral profiles. Eighty-seven flour samples from two rice kinds (Indica and Japonica) plus thirty adulterated flour samples were analyzed by ICP OES.
Michael Pérez-Rodríguez, Pamela M. Dirchwolf, Zenaida Rodríguez-Negrín, R. Pellerano   +3 more
semanticscholar   +1 more source

Effect of starch multi-scale structure alteration on japonica rice flour functionality under infrared radiation drying and storage

, 2021
Infrared radiation drying (IRD) is a novel technique that can effectively dry paddy rice and well maintain the milling yield and storage qualities. The objective of this research was to investigate the mechanism of IRD to improve the qualities of stored ...
Yao Luo, Qiang Liu, Jiwei Liu, Xingxun Liu, Siqi Zhao, Q. Hu, Wei Song, Bingxue Liu, Jue Liu, Chao Ding   +9 more
semanticscholar   +1 more source

pH-dependent pasting and texture properties of rice flour subjected to limited protein hydrolysis

, 2021
We investigated the physicochemical and functional properties of rice flour modified by partial protein hydrolysis and the further effects of pH. Protease treatment changed the molecular composition, surface hydrophobicity, and protein solubility ...
Jiwoon Park, J. Sung, Yun-Sang Choi, Jong-Dae Park   +3 more
semanticscholar   +1 more source

Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment.

International Journal of Biological Macromolecules
In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method.
Man Gao, Jianhui Jia, Chujia Zhang, Ying Liu, Boxin Dou, Na Zhang   +5 more
semanticscholar   +1 more source

3D printing of egg yolk and white with rice flour blends

, 2020
3D printing of foods is an emerging technique for customized fabrication of food matrices. Importantly, a well optimized formulation can be an excellent channel to deliver macro and micro nutrients. Egg is packed with nutrients and has several functional
T. Anukiruthika, J. Moses, C. Anandharamakrishnan   +2 more
semanticscholar   +1 more source