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Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes
Cooked rice In situ gelatinization Pasting properties Rheological properties Starch branching enzyme Textural properties
2023/8/9
Kernel components and some physicochemical properties of cooked rice were investigated and compared between a popular japonica rice Wu-xiang 9915 (WX) and its transgenic line (WX-SBEI/IIb-) with suppr...
A Washington State University (WSU) researcher has developed a way to use restaurant cooking oil in a type of asphalt that looks and handles just like its petroleum-based counterpart.
Impact of Different Spacings of Cooking Banana Intercropped with Rubber on Soil Fertility Attributes and Maturity Rate of the Trees in a Humid Forest Area of South Eastern Nigeria
Cropping System Nutrient Stock Dry Rubber Content Earth Warm
2013/3/4
The impact of four spacing of cooking banana (CB) within the immature rubber avenues on some soil fertility attributes, maturity rate of rubber trees and dry rubber content (DRC) during the initial si...
Food Processing and Cooking with New Heating System Combining Superheated Steam and Hot Water Spray
blanching cucumber fruit potato surface pasteurization
2011/2/24
Superheated steam (SHS) was applied to food processing because of advantages including efficient heat transfer by latent heat, and prevention of product oxidation. SHS heating solves problems such as ...
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality
Amylographic characteristics Cooking quality Evaluation of palatability Rice
2009/7/23
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality.
Relationship between Total Solids and Iodine Colorimetry in Cooking Quality of Rice
Total Solids Iodine Colorimetry Cooking Quality of Rice
2009/7/22
Relationship between Total Solids and Iodine Colorimetry in Cooking Quality of Rice.
The Relation between Milling Rate and Cooking Quality or Amylographic Characteristics in Rice
Amylographic characteristcs Cooking quality Milling rate Rice
2009/7/21
The Relation between Milling Rate and Cooking Quality or Amylographic Characteristics in Rice.
Relation between Mean Air Temperature during Ripening Period of Rice and Amylographic Characteristics or Cooking Quality
Amylographic characteristics Cooking quality Mean air temperature Specific gravity Water temperature
2009/7/16
Studies on the relationship between mean air temperature during the ripening period and amylographic characteristics or cooking quality of rice were examined. There was a highly positive correlation b...
Time-Course Changes of the Fine Structure of Rice Starch Grains during Cooking Process by Scanning Electron Microscopy
Amyloplast Cooking Gelatinization process Mesh-likes tructure Milled rice Scanning electron microscopy
2009/7/14
Fine structural changes accompanied with the gelatinization of starch granules in milled rice grain during cooking were observed with a scanning electron microscope using three rice cultivars, Koshihi...
Evaluation of Cooking Suitability of Processing Tomato Cultivars for ‘Cooking Tomato’
Tomato Cultivars Cooking Evaluation
2009/7/13
Most of tomatoes produced in Japan have been consumed for fresh eat. Accordingly, processing tomato cultivars suitable for cooking are not popular at all in the Japanese markets. The study to evaluate...
EFFECT OF INTENSITY OF THE CULTIVATION TECHNOLOGY ON YIELD AND ON SEED PLUMPNESS AND COOKING TIME OF CHOSEN FIELD PEA（PISUM SATIVUM L.）CULTIVARS
fiefield pea intensity of cultivation technology seed plumpness seed cooking time ld pea
2009/3/31
A strict 2-factor field experiment was carried out over 2005-2007 at the Mochełek Experiment Station (53o13’ N; 17o51’ E) of the University of Technology and Life Sciences in Bydgoszcz. Four cult...
Cooking loss components of beef from Nguni, Bonsmara and Angus steers
African beef cattle drip loss evaporation loss
2009/3/4
The effects of breed and ageing on beef cooking loss components were investigated. Correlations among the beef cooking loss components were also determined. Longissimus thoracis et lumborum (...
Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat
Conventional and Microwave Cooking Methods Nutritive Contents Quality Properties Chicken Meat
2009/1/16
Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric ac...
Organic Acid Pulping of Rice Straw. I：Cooking
Rice straw formic acid pulping acetic acid pulping peroxy acid alkaline extraction pentosan
2009/1/12
Acetic acid or formic acid treatment of rice straw with the variation of reaction variables, namely acid concentration, catalyst (HCl or H2SO4) concentration, reaction time, temperature and liquor ra...
Relationship Between Variation in Activities of Key Enzymes Related to Starch Synthesis During Grain Filling Period and Quality of Eating and Cooking in Rice
japonica rice grain filling starch synthesis enzymes cooking quality eating quality
2009/1/7
Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amylose and amylopectin contents at differen...