Results 31 to 40 of about 42,527 (160)
Polish Journal of Food and Nutrition Sciences, 2018 The aim of this study was to evaluate the effect of cooking temperature on the in vitro starch digestibility of four varieties of rice: Basmati, Calrose, Arborio and Bomba.
Guillén Sofía +2 more
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Improving gel formation of rice starch added with cross‐linked resistant starch prepared from rice starch [PDF]
Starch - Stärke, 2015 The gel formation properties of non‐waxy rice starch with cross‐linked resistant starch with phosphate (RS4, 10, 20, and 30% based on rice starch) prepared from three rice varieties with different amylose (AM) content were investigated to increase dietary fiber content, improve gel structure, and reduce the glycemic index of rice products.
Mengying Yu, Malshick Shin
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Foods, 2021 Small quantities of lipids accumulate in the white rice grains. These are grouped into non-starch lipid and starch lipid fractions that affect starch properties through association with starch.
Jixun Luo +7 more
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Tailoring the rice starch for the application in food sector by different processes
Food PhysicsRice starch is of great importance due to its extensive use in the food industry. The main component of rice starch is carbohydrates with minute amounts of lipids and proteins.
Saadia Zainab +4 more
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The quality of rice wine influenced by the crystal structure of rice starch [PDF]
Journal of Food Science and Technology, 2019 Normal rice wine (NRW) and waxy rice wine (WRW) were fermented to study the relationship between the structure of starch as well as the taste and texture of rice wine. The total starch content of NRW decreased to 21.2%, and that of WRW decreased to 15.6%. The water-soluble sugar content of NRW increased to 169.3, and that of WRW increased to 194.4 mg/g.
Qi Lai, Yihua Li, Yanwen Wu, Jie Ouyang
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Shipin gongye ke-jiTo investigate the effect of autoclaving treatment modifications on the multi-scale structure and physicochemical properties of yellow rice starch, a comparative analysis of the multi-scale structure (morphology structure, crystal structure, and ...
Sumin ZHANG +3 more
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Study on Heat Resistance of Rice Starch Crystal/Amorphous Structure
Liang you shipin ke-jiThe thermal denaturation of rice structure and its starch crystalline/amorphous structure was studied by mid-infrared (MIR) spectroscopy and two-dimensional mid-infrared (2D-MIR) spectroscopy.
WANG Wei +3 more
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Cogent Food & AgricultureMR297 is a rice cultivar recently developed and widely cultivated in Malaysia. This study investigates the kinetics of hydration, elongation, and textural alterations of parboiled rice MR297 during cooking.
Jhauharotul Muchlisyiyah +4 more
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Application of hydroxypropylated crosslinked starch from the grains of Oryza sativa L. as potential disintegrant in compressed solid dosage form. [PDF]
Journal of Pharmacy & Pharmacognosy Research, 2022 Context: The modification of starch from the grains of NSICRc222 rice variety may provide a new material with enhanced disintegrating functionality in compressed solid dosage forms.
Elizabeth A. Pagtalunan +2 more
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FoodsThis study aimed to investigate the effect of superheated steam treatment on the cooking and eating quality of rice, and further explore the effect of superheated steam treatment on the structure, gel properties, and rheological behavior of rice starch ...
Ziyu Wang +6 more
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