Results 51 to 60 of about 168,805 (289)
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 +3 more
doaj +1 more source
Characteristics of Analog Rice From Potato Flour (Solanum Tuberosom L.) Corn Flour (Zea Mays L.) and Sago Flour (Arenga Microcarpa Beccari) [PDF]
, 2016 Potato (Solanum tuberosum L.), corn (Zea mays L.) and sago (Arenga microcarpa Beccari) are crops containing high carbohydrate, as source of calory food, and those can be made into rice analog.
Korompis, O. S. (Olga) +2 more
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Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour [PDF]
, 2016 Producción CientíficaThe apparent reduction of β-glucan (BG) molecular weight in rice based gluten-free (GF) breads fortified with cereal BG concentrates reveals the presence of β-glucanase activity in rice flour.
Biliaderis, Costas G. +4 more
core +2 more sources
Traceability of Agri‐Food Products: The Key to Conscious Trade
Agribusiness, EarlyView.ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo +5 more
wiley +1 more source
Karakteristik Kwetiau Yang Ditambah Tepung Tapioka Dan Rumput Laut Gracilaria Gigas Harvey [PDF]
, 2013 Gracilaria gigas, an edible seaweed was used as gelling agent. The objective ofthis study were to observe the effect of Gracilaria gigas addition as flat rice noodles'gelling agent. The experimental method was conducted to determine the bestconcentration
Anugrahati, N. A. (Nuri) +2 more
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Journal of Nutritional Science and Vitaminology, 2019 Gluten-free rice breading (RB) is generally prepared by shredding of gluten-free rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of this research was to formulate gluten-free rice bread formula by using composited rice flour (RF) and pre-germinated brown rice flour (PGBRF) from two Thai rice cultivars ...
Warunee, Kupkanchanakul +2 more
openaire +3 more sources
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
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
Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, EarlyView.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
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 +2 more
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