Cargando…

Influence of Rice Flour, Glutinous Rice Flour, and Tapioca Starch on the Functional Properties and Quality of an Emulsion-Type Cooked Sausage

This study aimed to investigate the impact of the addition of rice flour (RF) and glutinous rice flour (GRF) in comparison with tapioca starch (TS) on the emulsion stability, water states, protein secondary structure, and microstructure of an emulsion-type cooked sausage. Their incorporation signifi...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pereira, Jailson, Hu, Hongyan, Xing, Lujuan, Zhang, Wangang, Zhou, Guanghong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022999/ https://www.ncbi.nlm.nih.gov/pubmed/31877638 http://dx.doi.org/10.3390/foods9010009

Ejemplares similares

Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment
por: Qin, Yang, et al.
Publicado: (2016)

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking
por: Burešová, Iva, et al.
Publicado: (2023)

Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract
por: Takahama, Umeo, et al.
Publicado: (2022)

Modelling the physical properties change of canned glutinous rice porridge during cooking
por: Wang, Lei, et al.
Publicado: (2019)

Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps
por: Nimitkeatkai, Hataitip, et al.
Publicado: (2022)

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread
por: Dou, Xinlai, et al.
Publicado: (2023)

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)

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions
por: Chen, Cunshe, et al.
Publicado: (2022)

Effects of Hydroxypropyl and Lactate Esterified Glutinous Rice Starch on Wheat Starch Gel Construction
por: Gong, Yongqiang, et al.
Publicado: (2022)

Effects of Starch Synthesis-Related Genes Polymorphism on Quality of Glutinous Rice
por: Zhang, Ouling, et al.
Publicado: (2021)

Investigating the structural properties and in vitro digestion of rice flours
por: Farooq, Muhammad Adil, et al.
Publicado: (2021)

Genetic region responsible for the differences of starch properties in two glutinous rice cultivars in Hokkaido, Japan
por: Ikegaya, Tomohito, et al.
Publicado: (2021)

Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice
por: Wang, Bingqing, et al.
Publicado: (2023)

Cancer chemopreventive potential of cooked glutinous purple rice on the early stages of hepatocarcinogenesis in rats
por: Guo, Huina, et al.
Publicado: (2022)

Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking
por: Hu, Xianqiao, et al.
Publicado: (2023)

Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality
por: Öztürk-Kerimoğlu, Burcu, et al.
Publicado: (2020)

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice
por: Ciudad-Mulero, María, et al.
Publicado: (2022)

Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
por: Delarca Ruiz, Franklin, et al.
Publicado: (2023)

Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour
por: Hirota, Sachiko, et al.
Publicado: (2018)

The Role of Amylose in Gel Forming of Rice Flour
por: Tian, Jinmu, et al.
Publicado: (2023)

Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme
por: Zhai, Jinxing, et al.
Publicado: (2023)

Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field
por: Qiu, Shuang, et al.
Publicado: (2021)

Phytochemical Profile and Chemopreventive Properties of Cooked Glutinous Purple Rice Extracts Using Cell-Based Assays and Rat Model
por: Guo, Huina, et al.
Publicado: (2022)

Study on the Change in Powder Properties of Rice Flour by Different Milling Processes
por: Ishikawa, Daitaro, et al.
Publicado: (2017)

Chemical, physical, and functional properties of Thai indigenous brown rice flours
por: Oppong, David, et al.
Publicado: (2021)

Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
por: Park, Sin-Young, et al.
Publicado: (2016)

Application of co-precipitated glutinous rice starch as a multifunctional excipient in direct compression tablets
por: Amornrojvaravut, Chonticha, et al.
Publicado: (2023)

Development of a Third Generation Snack of Rice Starch Enriched with Nopal Flour (Opuntia ficus indica)
por: Anchondo-Trejo, Cecilia, et al.
Publicado: (2020)

Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage
por: Qiu, Shuang, et al.
Publicado: (2022)

Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles
por: Zhang, Ziwen, et al.
Publicado: (2023)

Fermented Brown Rice Flour as Functional Food Ingredient
por: Ilowefah, Muna, et al.
Publicado: (2014)

Phenomenological analysis on whipping behavior of rice flour batter
por: Ichikawa, Chiaki, et al.
Publicado: (2020)

Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
por: Ding, Xiang-Li, et al.
Publicado: (2021)

Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality
por: Qin, Wanyu, et al.
Publicado: (2022)

Production and Physicochemical Characterization of Analog Rice Obtained from Sago Flour, Mung Bean Flour, and Corn Flour Using Hot Extrusion Technology
por: Sumardiono, Siswo, et al.
Publicado: (2021)

Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation
por: Jeong, Duyun, et al.
Publicado: (2018)

Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads
por: Li, Xueqi, et al.
Publicado: (2021)

Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature
por: Magalhães, Gabriella Leite, et al.
Publicado: (2023)

Hypolipidaemic Effects of High Resistant Starch Sago and Red Bean Flour- based Analog Rice on Diabetic Rats
por: Wahjuningsih, Sri Budi, et al.
Publicado: (2018)

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics
por: Burešová, Iva, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_brv8eatliul2hpbagc08853pre