Cargando…

Effect of Soaking Conditions and Fuzzy Analytical Method for Producing the Quick-Cooking Black Jasmine Rice

The quick-cooking rice product is an interesting product for the market which is easy to cook, with good sensorial qualities and health benefits. This work aimed to study the effect of the soaking conditions, namely baking powder concentration (0.1, 0.2, or 0.3%), soaking temperature (room temperatu...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lasunon, Patareeya, Phonkerd, Nutchanat, Pariwat, Somprasong, Sengkhamparn, Nipaporn
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182100/ https://www.ncbi.nlm.nih.gov/pubmed/35684549 http://dx.doi.org/10.3390/molecules27113615

Ejemplares similares

Effect of Ultrasound-Assisted, Microwave-Assisted and Ultrasound-Microwave-Assisted Extraction on Pectin Extraction from Industrial Tomato Waste
por: Lasunon, Patareeya, et al.
Publicado: (2022)

Yellow Jasmine
Publicado: (1861)

Evaluation of Anti-Hyperglycemia and Complications of Red and Black Thai Jasmine Rice Cultivars in Streptozotocin-Induced Diabetic Rats
por: Suwannasom, Nittiya, et al.
Publicado: (2022)

Analysis of Volatile Components of Jasmine and Jasmine Tea during Scenting Process
por: Zhang, Yangbo, et al.
Publicado: (2022)

Kinetic modelling of polyphenol degradation during common beans soaking and cooking
por: Mba, O.I., et al.
Publicado: (2019)

Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking
por: Munthali, Justice, et al.
Publicado: (2022)

Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus)
por: Kim, Min‐Joo, et al.
Publicado: (2020)

Chickpeas’ and Lentils’ Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria
por: Martins, Gonçalo Nuno, et al.
Publicado: (2023)

Jasmine cookbook: over 35 recipes to design and develop Jasmine tests to produce world-class JavaScript applications
por: Sethi, Munish
Publicado: (2015)

A new creep model for studying the non-linear viscoelastic behavior of cooked white, brown and germinated brown Thai jasmine rice by large deformation testing
por: Sirisomboon, Panmanas, et al.
Publicado: (2018)

Analysis of Non-Volatile Compounds in Jasmine Tea and Jasmine Based on Metabolomics and Sensory Evaluation
por: Chen, Yuan, et al.
Publicado: (2023)

Effects of food hydrocolloids on quality attributes of extruded red Jasmine rice noodle
por: Kraithong, Supaluck, et al.
Publicado: (2020)

JavaScript testing with Jasmine
por: Hahn, Evan
Publicado: (2013)

Jasmine JavaScript testing
por: Ragonha, Paulo
Publicado: (2013)

Jasmine JavaScript testing: test your JavaScript applications efficiently using Jasmine and React.js
por: Ragonha, Paulo
Publicado: (2015)

Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds
por: Colasanto, Antonio, et al.
Publicado: (2021)

The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles
por: Han, Jiping, et al.
Publicado: (2022)

Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate
por: Hunsakul, Kanrawee, et al.
Publicado: (2022)

Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature
por: Fukushima, Ayaka, et al.
Publicado: (2020)

The effect of chelating agents including potassium tartrate and citrate on the maximum reduction of lead and cadmium during soaking and cooking from some different varieties of rice available in Iran
por: karimi, Zahra, et al.
Publicado: (2021)

Adding functional properties to beer with jasmine tea extract
por: Chen, De-Quan, et al.
Publicado: (2023)

Soaking up stress
por: Tuma, Rabiya S.
Publicado: (2006)

Effect of instant jasmine rice coating combining Spirulina with edible polymers on physicochemical properties, textural properties and sensory acceptance
por: Utama-ang, Niramon, et al.
Publicado: (2022)

Orange jasmine as a trap crop to control Diaphorina citri
por: Tomaseto, Arthur F., et al.
Publicado: (2019)

A Chemical-Induced, Seed-Soaking Activation Procedure for Regulated Gene Expression in Rice
por: Chen, Zaijie, et al.
Publicado: (2017)

Enhancement of the Aroma Compound 2-Acetyl-1-pyrroline in Thai Jasmine Rice (Oryza sativa) by Rhizobacteria under Salt Stress
por: Chinachanta, Kawiporn, et al.
Publicado: (2021)

Rhizoactinobacteria Enhance Growth and Antioxidant Activity in Thai Jasmine Rice (Oryza sativa) KDML105 Seedlings under Salt Stress
por: Chinachanta, Kawiporn, et al.
Publicado: (2023)

Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice
por: Bhawamai, Sassy, et al.
Publicado: (2016)

LifeSoaks: a tool for analyzing solvent channels in protein crystals and obstacles for soaking experiments
por: Pletzer-Zelgert, Jonathan, et al.
Publicado: (2023)

Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice
por: Zhu, Ling, et al.
Publicado: (2022)

JASMIN - Climate and Earth-system Science Data Analysis with OpenStack
por: Churchill, Jonathan
Publicado: (2019)

Antibacterial Potential Assessment of Jasmine Essential Oil Against E. Coli
por: Rath, C. C., et al.
Publicado: (2008)

Novel Antioxidant and Hypoglycemic Water-Soluble Polysaccharides from Jasmine Tea
por: Tang, Yayuan, et al.
Publicado: (2021)

Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes
por: Zhang, Cheng, et al.
Publicado: (2023)

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)

Mapping chromosomal regions associated with anther indehiscence with exerted stigmas in CRI-48 and Jasmine 85 cross of rice (Oryza sativa L)
por: Abebrese, Samuel Oppong, et al.
Publicado: (2021)

Anthocyanins in Red Jasmine Rice (Oryza sativa L.) Extracts and Efficacy on Inhibition of Herpes Simplex Virus, Free Radicals and Cancer Cell
por: Suantai, Boonpa, et al.
Publicado: (2022)

Fuzzy analytic hierarchy process
por: Emrouznejad, Ali, et al.
Publicado: (2017)

Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process
por: Shah, Alia, et al.
Publicado: (2023)

TIM-2 soaks up ferritin
por: Van Epps, Heather L.
Publicado: (2005)

Cannot write session to /tmp/vufind_sessions/sess_1ijdk6jhh3j24eg21q6trqriaj