Results 51 to 60 of about 30,970 (254)

Gelatinization Properties of Rice Flour [PDF]

International Journal of Food Properties, 2003
Abstract Gelatinization temperatures and endothermic energy of brown and milled rice flours of three rice varieties were investigated by using differential scanning calorimetry (DSC) at three levels of solid concentrations. The varieties included were, Lemont, a long grain, Rico‐1, a medium grain, and Camochi, a short grain, having apparent amylose ...
S. M. H. Saif, Y. Lan, V. E. Sweat
openaire   +1 more source

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan, Yiwen Zhao, Andrea Carlson, Parke Wilde, Joanna Reagan, Julianna Jayne, Starr Seip, Denise Laursen, Matthew P. Rabbitt   +8 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

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

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, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits

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 ...
KUPKANCHANAKUL, Warunee, YAMAGUCHI, Tomoko, NAIVIKUL, Onanong   +2 more
openaire   +3 more sources

Impact of Intermediate Wheatgrass an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Health food product from defatted rice bran (I) Beverage product of cereal with defatted rice bran [PDF]

, 2009
Defatted rice bran retains high nutrition value including 15.86 percent protein, 33.57 percent dietary fiber, 10.97 percent ash and only 1.04 percent fat. The objective was to use defatted rice bran for cereal beverage product.
Sunanta Wongpiyachon, Watcharee Sukviwat
core  

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source