Zobrazeno 1 - 10
of 442
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:
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
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:
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
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:
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
Publikováno v:
Shipin Kexue, Vol 44, Iss 18, Pp 331-338 (2023)
Fe3O4@SiO2@silver nanoparticles (AgNPs) were synthesized by a facile seed-mediated method and used as a surface enhanced Raman scattering (SERS) substrate to detect the content of the trace additive ethylenediaminetetraacetic acid disodium salt (EDTA
Externí odkaz:
https://doaj.org/article/fe7748f713254f1f84623d3857a4dadc
Publikováno v:
Journal of Food Protection, Vol 87, Iss 3, Pp 100239- (2024)
Retail stores maintain fresh rice noodles (FRNs) at room temperature because refrigeration negatively impacts FRNs’ texture. The room temperature and high water activity of FRNs help spore-forming Bacillus cereus to grow and produce toxins. In this
Externí odkaz:
https://doaj.org/article/d7fd6ab55b744c87a2518e1b697eea7e
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 5, Pp 83-92 (2023)
Whole grains have gained great attention due to their important roles in nutrition and health. Fresh brown rice noodles, which have been considered as a nutritious and healthy whole grain staple food, are more prone to be spoiling, aging, hardening a
Externí odkaz:
https://doaj.org/article/38b20b60ac5543eba41256016b836a38
Publikováno v:
Foods, Vol 13, Iss 17, p 2673 (2024)
Weizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires
Externí odkaz:
https://doaj.org/article/28c6829d402342868b623f9904896edf