Zobrazeno 1 - 10
of 1 029
pro vyhledávání: '"parboiling"'
Autor:
Khaled M. H. Abd El Salam, Germine M. Abou El-Soud, Abd El Salam M. Marei, Khaled H. M. Abdel-Rheim, Ahmed Abdel‑Megeed, Sobhi F. Lamlom
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-13 (2024)
Abstract Parboiling improves rice grain hardness and reduces susceptibility to Sitophilus oryzae infestation by gelatinizing the starch and enhancing resistance.A newly designed electric machine was used to parboil four Egyptian rice cultivars—Sakh
Externí odkaz:
https://doaj.org/article/82d8c623f364460c998644526f43ace4
Publikováno v:
AgriEngineering, Vol 5, Iss 2, Pp 992-1004 (2023)
Hydrothermal treatment of rice, called “Parboiling”, is an ancient traditional process in Asian countries. It consists of soaking rough rice in water and steaming it, and it both reduces the level of grain breakage and increases head yield of ric
Externí odkaz:
https://doaj.org/article/a202c73a4ef74574b57ff0cb78add282
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractConventional rice milling produces a high percentage (40%) of rice breakage. The parboiling process is, therefore, considered the best solution for reducing the susceptibility of the rice grain to breakage in addition to varietal characterist
Externí odkaz:
https://doaj.org/article/de42b878b4fd4ee9846323e593b3d2d7
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100816- (2023)
This study investigated ultrasound treatment as a protective parboiling technology for producing low GI rice. Indica and Japonica rice with different amylose contents were subjected to different ultrasound times (15 min, 30 min, and 60 min) and ampli
Externí odkaz:
https://doaj.org/article/4999598da82e4946b881e66292cf0544
Drying kinetics and image-based identification of drying end point during parboiling of komal chawal
Autor:
Shagufta Rizwana, Singamayum Firdosh Nesha, Kamlesh Kumar, Sarlin Pohthmi, Manuj Kumar Hazarika
Publikováno v:
Journal of Agriculture and Food Research, Vol 13, Iss , Pp 100646- (2023)
During the process of parboiling, steamed rice goes through a process of drying till a suitable moisture content for storage. This work is based on classifying suitable moisture content of less than 13% for storage. Further, this classification is us
Externí odkaz:
https://doaj.org/article/a537321ba53f466dbb15e3ba68f17ab4
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100267- (2023)
ABSTRACT: The presence of anti-nutrients gives sesame seeds a bitter taste which may further reduce their acceptance for culinary purposes. This study investigated the effect of boiling, parboiling and roasting in improving the nutritional quality an
Externí odkaz:
https://doaj.org/article/7489c034096b44108a7ce7c25b96ebdb
Publikováno v:
Foods, Vol 13, Iss 3, p 393 (2024)
Parboiling influences chemical compositions in rice grains. The objectives of this study were to evaluate the change in chemical content, total phenolic content and antioxidant capacity of landrace rice genotypes under parboiling conditions and to id
Externí odkaz:
https://doaj.org/article/8487ab42cbd74117bcb6c23ab358d3c6
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Akademický článek
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Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-14 (2022)
Abstract Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivi
Externí odkaz:
https://doaj.org/article/aa3b425014044c91ba07ebd24e11bcdc