...Eiichi Kimura Correspondence: Eiichi Kimura, [email protected] Graphical Abstract Figure. This work reports the detailed amylose content in rice grain and its relation to the physical properties of cooked rice...

...Tiannu Zhang; Chaosheng Wu; Meixia Fu; Zhenjiong Wang; Weiwei Cheng; Chengcheng Gao; Xiao Feng; Xiaozhi Tang At the optimum cooking time, 10 g of noodles were cooked in 500 mL of boiling water, determined by squeezing lightly between two glass slides until the white inner core disappeared...

..., Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia. E-mail: [email protected] 12 06 2023 03 11 2023 28 11 2023 20 03 2024 Cooked rice room temperature specific spoilage organisms (SSOs) B. cereus sensory analysis volatile organic compounds (VOCs) Rice...

... analysis using fluorescent microscopy showed that the lower digestibility of milk fat is due to flocculation of globules, an effect not occurring with palm oil droplets. Moreover, lipid digestibility was evaluated in a real meal during co-digestion simulations with cooked pasta. In this scenario, while...

...%) were bought from LGC Biosearch Technologies Co., Ltd., Beijing, China. 5′-nucleotide Daokou red-cooked chicken e-nose e-tongue free amino acid GC-IMS Beijing Innovation Consortium of Agriculture Research System BAIC06-2022-BJJQ-G12 National Agricultural Science and Technology Innovation...

...Shuo Yang (杨朔); 杨朔; Yating Wang (王雅婷); 王雅婷; Fanchong Ren (任凡冲); 任凡冲; Xu Wang (王旭); 王旭; Wantong Zhang (张晚桐); 张晚桐; Xiaoyan Pei (裴晓燕); 裴晓燕; Qingli Dong (董庆利); 董庆利 Figure 2. Process flow of cooked rice products. Adapted from Yu et al. (2017) . Raw milk, as a primary product, is typically...

... for the process of elaboration. casings cooked sausages biopreservation bacteriocin supernatant Lactobacillus curvatus INIPTA Universidad Nacional del Chaco Austral Cooperativa La Unión Significance and impact of the study The present work shows the functionality of the cell-free...

....com ; [email protected] 06 08 2022 17 11 2022 Frozen-cooked wheat noodles (FCNs) are becoming increasingly popular as a new generation of instant noodles with increasing people's...

... the anabolic response to exercise. However, how much evidence is there for the use of ingesting raw eggs to optimize recovery from training? Scientific evidence has previously shown that raw eggs do not show the same digestion and absorption kinetics when compared with cooked eggs ( 2 , 3 ). In fact, raw eggs...

... Province 10.13039/501100006407 222300420136 Scientific and Collaborative Innovation Special Project of Zhengzhou, Henan Province 21ZZXTCX03 Abstract This study aimed to further clarify the influence of curdlan on the quality of frozen cooked noodles (FCN) by exploring the changes...

...Mahroukh Rafii; Paul B Pencharz; Kaylem Boileau; Ronald O Ball; Christopher Tomlinson; Rajavel Elango; Glenda Courtney-Martin TABLE 2 Distribution of methionine from free AA, cooked lentil, and cooked lentil plus rice in the experimental diets of healthy young men to determine the MA...

... of complementation were assessed by comparing the IAAO response to varying intakes of methionine in rice, in cooked Canadian chickpeas, and in rice plus chickpeas combined compared with the IAAO response to l-methionine intakes in the reference protein (crystalline amino acid mixture patterned after egg...

... time, mass loss, colour, texture profile and water mobility and compartmentalization for cooked meat products. The results reveal that IVCUA clearly enhances the boiling intensity of impregnation liquid compared to IVC. The total cooling time using IVC (126.56 min) for samples from 72 to 4 °C...

...Yuhi Saito; Toshiyuki Watanabe; Toshiyuki Sasaki; Kenichi Watanabe; Masao Hirayama; Naoko Fujita Rice cracker cooked rice resistant starch blood glucose insulin Diabetes mellitus is said to have a close relationship with dietary habits in lifestyle-related diseases. Type 2 diabetes mellitus...

...Mònica Toldrà; Dolors Parés; Elena Saguer; Carmen Carretero Cooked sausages ingredients meat by-products meat emulsion porcine spleen Patel SAU, Olot Meats SA, Friselva SA, Frigorifics del Nordest SA (Norfrisa), and Frigorífics Costa Brava SA, with financial support of the Government...

... in Heilongjiang province . Jpn Res Assoc Chin Econ . 2012 ; 1 : 1 – 15 . Ohtsubo   K , Nakamura   S . Evaluation of palatability of cooked rice. In: Li   J , editor. Advances in international rice research. Zagreb : Intech ; 2017. p. 91 – 110 . Nishimura   M , Miyahara   K...

... and physicochemical properties of rice were investigated in a waxy rice Guang-ling-xiang-nuo (GLXN) and its transgenic line GLXN-RNAi with inhibition of starch branching enzyme I/IIb. The volume swelling, water content and leached material of cooked kernels increased with increasing cooking time, but they were lower...

...Ken Iijima; Keitaro Suzuki; Kiyosumi Hori; Kaworu Ebana; Keiichi Kimura; Yoshimasa Tsujii; Katsumi Takano Eating quality endosperm enzyme activity rice cultivar cooked rice grain texture Rice (Oryza sativa L.) is the most important food crop in the world, as it is a staple food...

... day homogenization for cooked proximate analysis. Several studies have shown 51% to 76% of consumers prefer steaks cooked to a medium or higher DOD ( Cox et al., 1997 ; Schmidt et al., 2002 ; McKillip et al., 2017b ) and therefore further examination of this theory could benefit the industry...

... ; Stevens et al., 1998 ). However, the coloured complexes formed as a result of chemical transformations of phenolic acids are responsible for darkening (greying) of cooked potatoes. The molecules of chlorogenic or caffeic acids link to colourless complexes with a divalent iron occurring in potato...