Results 31 to 40 of about 23,660 (241)

PHYSICAL, CHEMICAL, THERMAL AND TECHNOLOGICAL PROPERTIES OF SOME EGYPTIAN RICE VARIETIES [PDF]

Journal of Food and Dairy Sciences, 2008
This study was carried out to compare physical, chemical, thermal and technological properties of four rice varieties (Hybrid1, Jasmine, Waxy and Black) grown in Egypt as well as to investigate the possibility of using their rice flour as substitution of
M. Abd El-Galeel, M. Osman
doaj   +1 more source

RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR [PDF]

Chemical Industry and Chemical Engineering Quarterly, 2011
In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares ...
Nada Nikolić, Jelena Dodić, Mirjana Mitrović, Miodrag Lazić   +3 more
doaj  

Soy protein and iron-fortified artificial rice from composite flour for functional food diversification [PDF]

E3S Web of Conferences
Artificial rice is one of the food diversification efforts that can be made from non-rice foodstuffs to reduce dependence on rice. In this study, artificial rice was made from a composite flour as raw material composed of modified cassava flour (mocaf ...
Sumardiono Siswo, Meganingtyas Wahyudita, Cahyono Heri   +2 more
doaj   +1 more source

Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties

Applied Sciences, 2022
Gluten-free grains have been intensively studied as alternatives to wheat flour. Bario rice, an indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste.
Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Nor Qhairul Izzreen Mohd Noor, Faridah Yahya, Hasmadi Mamat   +4 more
doaj   +1 more source

Effects of Xylitol on Physicochemical Properties of Glutinous Rice Flour and Quality of Glutinous Rice Dumplings

Shipin gongye ke-ji
Xylitol with different content (0%~25%) was added to glutinous rice flour to construct a xylitol-glutinous rice flour blend system to investigate the effects of xylitol on the gelatinization properties, thermodynamic properties, gel texture, rheology ...
Ning ZHANG, Lina XU, Zhan WANG, Wangyang SHEN, Guoyan YANG   +4 more
doaj   +1 more source

Physicochemical Properties of Soft and Hard-type Rice Flour According to Moisture Content and High Hydrostatic Pressure Treatment

Foods, 2023
This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were the
Jeong-Hyun Seo, Yeon-Jae Jo, Youn-Ri Lee, Junsoo Lee, Heon-Sang Jeong   +4 more
doaj   +1 more source

Gut Microbial Release of Ferulic Acid From Germinated Quinoa Alleviates Obesity‐Associated Cognitive Impairment by Activating Hippocampal Mitophagy Associated with PINK1/Parkin Pathway

Advanced Science, EarlyView.
Liberation of ferulic acid by gut microbial feruloyl esterase mediates cognitive enhancement of germinated quinoa (GQF) on obese mice. Ferulic acid enriched in GQF is released by gut microbes Roseburia hominis and R. intestinalis and subsequently mediates the neuroprotective effects of GQF on obesity‐induced cognitive decline by activating hippocampal ...
Yongli Lan, Wengang Zhang, Lei Wang, Shiyang Zhao, Yujie Song, Xinze Wang, Yutang Wang, Xijuan Yang, Shaobo Ma, Junlin Ge, Rui Guo, Xuebo Liu   +11 more
wiley   +1 more source

Effects of pregelatinized flour and zein addition on the rice dough rheology and noodle properties

Food Chemistry Advances
The research was conducted to study the use of pregelatinized flour and zein as alternatives to gluten in rice noodles. The pregelatinized rice flour was produced by a drum drying with drum temperatures at 130 °C and 140 °C.
Sasivimon Chittrakorn, Srisangwan Laywisadkul, Sukeewan Detyothin, Khanitta Ruttarattanamongkol   +3 more
doaj   +1 more source

Preparation and Physicochemical Properties of Pregelatinization-Composite Enzymatic Digestion of Rice Flour with Embryos for Infants and Children

Shipin gongye ke-ji, 2022
To prepare high quality rice flour for infants and toddlers with embryonic rice as raw material, the application of pregelatinization-composite enzymatic digestion in the processing of rice flour for infants and toddlers and its effect on physicochemical
Ziyan WANG, Ying LIU, Jianhui JIA, Boxin DOU, Na ZHANG   +4 more
doaj   +1 more source

Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan, Wenjie Zhu, Jingxin Li, Yingchao Wang, Ruge Cao   +4 more
wiley   +1 more source