Results 51 to 60 of about 880,993 (279)

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

Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders

Journal of the American Oil Chemists' Society, EarlyView.
Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias, Wellington da Silva Oliveira, Stanislau Bogusz Junior, Ameer Y. Taha   +3 more
wiley   +1 more source

Effect of Different Milling Methods on the Physicochemical Properties of Rice Flour and the Qualities of Fresh Rice Noodles

Liang you shipin ke-ji
To reveal the effects of milling methods on the physicochemical properties of rice flour and the qualities of fresh rice noodles, the rice was treated by dry, semi-dry, and wet milling methods and the resultant products were utilized to produce fresh ...
SONG Xin, FENG Wei, WANG Tao, ZHANG Hao, CHEN Zheng-xing, WANG Ren   +5 more
doaj   +1 more source

Comparison of DSC thermal curves and RVA properties between lipidfree and non-lipidfree in milled rice flours

浙江大学学报. 农业与生命科学版, 2005
Differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA) were applied to determine the difference of gelatinization and pasting properties between the lipidfree and non-lipidfree milled rice flour using 4 early-indica rice grown in both ...
LIU Yi, XU Hai-ming, CHENG Fang-min, ZHAO Ning-chun   +3 more
doaj   +1 more source

Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley   +1 more source

PENGARUH PERBANDINGAN TEPUNG BERAS MERAH DENGAN KETAN HITAM DAN WAKTU PEMANGGANGAN TERHADAP KARAKTERISTIK FLAKES TERUBUK (Saccharum edule Hasskarl) [PDF]

, 2018
Terubuk’s has 4,6% of protein content and contained much minerals, crispness on product flakes often addition of starch in flour, one of simply processed from red rice and black sticky rice is making them to be flour.
Hervelly, DS, MINA RAUDATUL ANWAR, 133020291, Wisnu Cahyadi, DS   +2 more
core  

Technical Efficiency and Cost Implications of No‐Cook Versus Traditional Alcohol Production Technologies at Household Scale

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT In Vietnam, traditional distilled rice alcohol is often produced at the household scale with limited sanitary conditions, leading to low yield, unstable, and moderate‐quality alcohol products. No‐cook or Simultaneous liquefaction, saccharification, and fermentation (SLSF) technology has shown to be very promising thanks to its advantages such ...
Van‐Thai Hoang, Chinh‐Nghia Nguyen, Thi Mai‐Anh Do, Tien Cuong Nguyen, Son Chu‐Ky   +4 more
wiley   +1 more source

Improving Macro Nutrition Content on Nutritional Biscuits with Substitution of Tilapia Fish Flour, Sardine Fish Flour, and Red Rice [PDF]

, 2017
The objective of the research: to study the macro nutrient content of biscuits with substitution of tilapia fish flour, sardine fish flour, and red rice flour.
saifuddin, sirajudin, slamet, widodo
core  

Technobiological Pathways for High‐CO₂ Capture Using Micro‐/Macroalgae: Genetic Engineering, Process Automation, and Value‐Added Bioproducts

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Greenhouse gas (GHG) emissions have emerged as one of the most critical drivers of climate change; this is primarily due to high concentrations and long atmospheric life of carbon dioxide (CO2). For a significant amount of time, various biological processes such as microalgal cultivation, cyanobacterial systems, photosynthetic microorganisms ...
Sadhana Semwal, Harish Chandra Joshi
wiley   +1 more source

Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products

Food Technology and Biotechnology, 2022
Research background. Various processing techniques significantly affect physicochemical and functional properties of rice flour and the quality of the final products.
Heshani Anupama Rathnayake, Senevirathne Navaratne, Champa Navaratne   +2 more
doaj   +1 more source