Cargando…

Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions

The objective of this study was to investigate the effects of rice variety, water content, and preparation temperature on the textural properties of gels processed from cooked rice grains via high‐speed shear homogenization. Rice gels were prepared from seven high‐amylose rice varieties. The results...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sasaki, Tomoko, Matsuki, Junko, Yoza, Koichi, Sugiyama, Junichi, Maeda, Hideo, Shigemune, Akiko, Tokuyasu, Ken
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2019
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392851/ https://www.ncbi.nlm.nih.gov/pubmed/30847150 http://dx.doi.org/10.1002/fsn3.916

Ejemplares similares

One Pot Cooking of Rice Grains for Preparation of Rice-Gel Samples Using a Small-Scale Viscosity Analyzer: Small-scale Rice-gel Preparation from Grains
por: Matsuki, Junko, et al.
Publicado: (2019)

Purification of Branched Dextrin from Nägeli Amylodextrin by Ethanol Precipitation and Characterization of Its Aggregation Property in Methanol-Water
por: Matsuki, Junko, et al.
Publicado: (2019)

Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice
por: Wattanavanitchakorn, Siriluck, et al.
Publicado: (2023)

“Nata Puree,” a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan
por: Tokuyasu, Ken, et al.
Publicado: (2021)

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice
por: Chao, Sinh, et al.
Publicado: (2022)

Deciphering the Genetic Architecture of Cooked Rice Texture
por: Misra, Gopal, et al.
Publicado: (2018)

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles
por: Cao, Zhongfu, et al.
Publicado: (2021)

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant
por: Thuengtung, Sukanya, et al.
Publicado: (2020)

Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain
por: Sasaki, Keisuke, et al.
Publicado: (2019)

Quantitative trait loci analysis of grain appearance in Oryza sativa L. ‘Emi-no-kizuna’
por: Nagaoka, Ichiro, et al.
Publicado: (2017)

Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality
por: Park, Seul-Gi, et al.
Publicado: (2019)

Mutual Relations between Texture and Aroma of Cooked Rice—A Pilot Study
por: Wang, Zihan, et al.
Publicado: (2022)

Characterization of the Interactions between Cereal Flour and “Nata Puree” in Batter
por: Tokuyasu, Ken, et al.
Publicado: (2022)

Effects of Age Group, Gender, and Consumption Frequency on Texture Perception and Liking of Cooked Rice or Bread
por: Choi, Won-Seok, et al.
Publicado: (2023)

Structural changes of starch under different milling degrees affect the cooking and textural properties of rice
por: Zhang, Yu, et al.
Publicado: (2023)

Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties
por: Pang, Yunlong, et al.
Publicado: (2016)

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef
por: Vaskoska, Rozita, et al.
Publicado: (2020)

Combined Effect of Nitrogen Fertilizer Application and High Temperature on Grain Quality Properties of Cooked Rice
por: Xu, Yanqiu, et al.
Publicado: (2022)

Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality
por: Selvaraj, Ramchander, et al.
Publicado: (2021)

A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency
por: Zhang, Changquan, et al.
Publicado: (2020)

Genome-wide association study of cooking-caused grain expansion in rice (Oryza sativa L.)
por: Zheng, Yan, et al.
Publicado: (2023)

Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process
por: Kaewsorn, Kannapot, et al.
Publicado: (2023)

MutMapPlus identified novel mutant alleles of a rice starch branching enzyme IIb gene for fine‐tuning of cooked rice texture
por: Nakata, Masaru, et al.
Publicado: (2017)

Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties
por: Liu, Xia, et al.
Publicado: (2018)

Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples †
por: Jarma Arroyo, Sara E., et al.
Publicado: (2022)

Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis
por: Hong, Shan, et al.
Publicado: (2022)

Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice
por: Nagano, Kuniaki, et al.
Publicado: (2013)

Genetic factors responsible for eating and cooking qualities of rice grains in a recombinant inbred population of an inter-subspecific cross
por: Hsu, Yu-Chia, et al.
Publicado: (2014)

Whole genome sequencing-based association study to unravel genetic architecture of cooked grain width and length traits in rice
por: Misra, Gopal, et al.
Publicado: (2017)

Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties
por: Kinyanjui, Peter K, et al.
Publicado: (2015)

Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods
por: Qian, Chunlu, et al.
Publicado: (2023)

Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit
por: Arribas, Claudia, et al.
Publicado: (2020)

Variation in cooking and eating quality traits in Japanese rice germplasm accessions
por: Hori, Kiyosumi, et al.
Publicado: (2016)

Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels
por: Funaki, Junko, et al.
Publicado: (2016)

Mapping of QTLs conferring high grain length-breadth relative expansion during cooking in rice cultivar Paw San Hmwe
por: Thi, Khin Mar, et al.
Publicado: (2020)

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics
por: Koppel, Kadri, et al.
Publicado: (2014)

Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida
por: Jiang, Shan, et al.
Publicado: (2022)

Effect of domestic cooking on rice protein digestibility
por: Liu, Kunlun, et al.
Publicado: (2019)

Evaluation of Cooked Rice for Eating Quality and Its Components in Geng Rice
por: Li, Cui, et al.
Publicado: (2023)

Control of pH by CO (2) Pressurization for Enzymatic Saccharification of Ca(OH) (2) -Pretreated Rice Straw in the Presence of CaCO (3)
por: Ike, Masakazu, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_71eb4498ebhe8rvqmuu3daa91e