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Application of lactic acid bacteria for production of fermented beverages based on rice flour
cITP HPLC fermentation rice sensory analysis viscosity
2015/10/9
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
Effect of Flour-Blasting Brown Rice on Reduction of Cooking Time and Resulting Texture
Effect of Flour-Blasting Brown Rice Reduction of Cooking Time Resulting Texture
2014/5/23
Long-grain nonparboiled, long-grain parboiled, and American basmati-type brown rice were bombarded with parboiled rice flour particles to create microperforations on the water-resistant outer layer of...
Characterization and Preparation of Broken Rice Proteins Modified by Proteases
broken rice protein nutritional properties functional properties
2010/8/11
Broken rice is an underutilized by-product of milling. Proteins prepared from broken rice by treatments with alkaline protease and papain have been characterized with regard to nutritional and functio...
Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls)
traditional food rice paper rice protein
2009/7/8
Rice papers made of non-glutinous rice are a common food item in Vietnam and Thailand. Called as Banh Da Nem in Vietnam, rice papers are used very often in the making of a traditional dish called Nem,...
The bread-making quality of rice flour was evaluated by conducting baking tests using strong wheat flours blended with various quantities of rice flour containing 15% gluten (rice flour). The dough pr...
Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
traditional parboiling temperature distribution material temperature
2009/6/18
Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sa...
Determination of Arsenic in the Rainbow Trout Muscle and Rice Samples
arsenic arsenobetaine fish muscle rice atomic absorption spectrometry atomic fluorescence spectrometry
2014/3/11
The content of arsenic was determined in the rainbow trout muscle (Oncorhynchus mykiss) and in rice samples. The method of atomic absorption spectrometry with hydride generation (HG-AAS) in graphite f...
Production and Characterization of a Weaning Food from Dissi-oule Rice and Philippine Peanut Locally Grown in Guinea
Malnutrition Dissi-oule rice Philippine peanut flour weaning food formula
2008/11/1
The aim of present study is to make a low cost weaning formulation using traditional method. Appropriate process characteristics and blend formulations were developed for the preparation of a high pro...
Evaluation of Hardness of Waxy Rice Cake Based on the Amylopectin Chain-length Distribution
glutinous rice waxy rice chain-length distribution amylopectin hardness
2008/4/20
Waxy rice is used for staple and processed foods, and for its effective breeding an evaluation/selection index has been required. Here, the chain-length distribution of amylopectin from japonica waxy ...
Correlation between Property of Paste and Drying Rate on Degree of Swelling of Normal Rice Cracker
sembei drying swelling
2008/4/20
Sembei produced from normal rice is one of the traditional Japanese rice crackers (Beika) and is generally produced by roasting the dried rice paste. The degree of swelling after roasting the rice pas...
Cultivar Identification of Rice (Oryza sativa L.) by PCR Method and its Application to Processed Rice Products
rice DNA cultivar identification PCR processed rice product
2008/4/20
As the cultivars of rice affect markedly eating quality, processing suitability and price, identification or differentiation of rice cultivars is very important. The present authors developed suitable...
Plant α-Glucosidase: Molecular Analysis of Rice α-Glucosidase and Degradation Mechanism of Starch Granules in Germination Stage
α-glucosidase starch granules starch granule-binding sit
2008/4/20
In germination of plant seeds, storage starch is principally degraded by the combination of amylolytic enzymes. As starch is an insoluble granule, a conventional view of the degradation pathway is tha...
Process for Producing Brown Rice with Increased Accumulation of GABA Using High-pressure Treatment and Properties of GABA-increased Brown Rice
GABA brown rice high-pressure treatment
2008/4/20
Brown rice is commonly considered to have an effect on various diseases including life-style related diseases. Pre-germinated brown rice is characterized by its easier cooking properties and better ta...
A Note on the Metabolic System for the Synthesis of the Tandem-Cluster Structure of Amylopectin in Rice Endosperm
amylopectin cluster rice starch branching enzyme starch debranching enzyme starch synthase
2008/4/20
The tandem-cluster structure of amylopectin must be a refined product that higher plants have evolved from the cluster-free random branched structure of glycogen. During the evolutionary process, plan...
Effect of Heat-moisture Treatment of Glutinous Rice on Promotion of Hardness of Mochi-kiji
glutinous rice heat-moisture treatment gelatinization temperature hardness of mochi-kiji
2008/4/20
Effect of the heat-moisture treatment of glutinous rice on the gelatinization temperature, the color tone of rice, and promotion of the hardness of mochi-kiji were studied. Heat-moisture treatment was...