Zobrazeno 1 - 10
of 469
pro vyhledávání: '"Rice noodles"'
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 5, Pp 42-50 (2024)
To reveal the effects of milling methods on the physicochemical properties of rice flour and the qualities of fresh rice noodles, the rice was treated by dry, semi-dry, and wet milling methods and the resultant products were utilized to produce fresh
Externí odkaz:
https://doaj.org/article/6b5dfdcf61c84d90b1b5c5fa742c1a20
Autor:
Utama-ang, Niramon1,2,3, Cheewinworasak, Thosaphon2, Simawonthamgul, Natthawut2, Samakradhamrongthai, Rajnibhas Sukeaw4 rajnibhassukeaw.s@psu.ac.th
Publikováno v:
Scientific Reports. 5/22/2020, Vol. 10 Issue 1, p1-9. 9p.
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101921- (2024)
The research was conducted to explore the affiliation between the physicochemical properties of rice noodles and rice starch of early indica rice samples of varying amylose content. 3 various types of rice samples were analyzed to uncover how amylose
Externí odkaz:
https://doaj.org/article/7cec34ad937d407e8b1cc7949eea13f2
Autor:
LEI Lei, ZHAO Lingguo, SUN Jian, CHEN Qingliang, MA Zhifeng, ZHEN Zhen, LIU Yong, ZHOU Haitao
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 36, Iss 6, Pp 699-706 (2024)
ObjectiveTo analyze the main causes and sources of contamination， the continuous monitoring of Burkholderia gladioli contamination in the whole process of fresh wet rice noodles production and sales was monitored.MethodsThree rice noodle production
Externí odkaz:
https://doaj.org/article/a4002e667f7249f991c038a3d6d58772
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 140-146 (2024)
Guilin rice noodles belong to fresh wet rice noodles, which are difficult to be preserved due to their high moisture content and susceptibility to microbial contamination. Therefore, it is very important to analyze its putrefactive bacteria and scree
Externí odkaz:
https://doaj.org/article/46dc26fe816c4d8b9add44c00746b195
Autor:
Zainab, Saadia a, ⁎, Zhou, Xianqing a, ⁎, Zhang, Yurong a, Tanweer, Saira b, Mehmood, Tariq c
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Publikováno v:
In Journal of Food Composition and Analysis November 2024 135
Autor:
Zhang, Qingling a, Chen, Mingyu b, Li, Wanhe a, Liang, Chen a, Huang, Xiaohua a, Hu, Huayu a, ⁎, Huang, Zuqiang a, Gan, Tao a, Zhang, Yanjuan a, ⁎
Publikováno v:
In Food Chemistry 1 April 2025 470
Publikováno v:
Shipin Kexue, Vol 45, Iss 7, Pp 263-271 (2024)
The aging degree of rice has a direct influence on its eating quality, and the requirements for the aging degree of rice during processing vary according to the form of final products. In order to determine the correlation indexes and threshold inter
Externí odkaz:
https://doaj.org/article/999725286f304e1f87af0a72ece0d9ca
Publikováno v:
Foods, Vol 13, Iss 23, p 3965 (2024)
The storage period of paddy is a critical factor affecting rice quality, and it is still unclear how fresh rice noodles, primarily made from paddy, respond to changes in the storage period. To elucidate the relationship between the paddy storage peri
Externí odkaz:
https://doaj.org/article/257b71d8b3064f4b81c73e18b13fbffd