Genetic mapping of the qGCR6 locus affecting glossiness of cooked rice
Sign Up to like & getrecommendations! Published in 2017 at "Euphytica"
DOI: 10.1007/s10681-017-1904-6
Abstract: A japonica variety, Koshihikari, is known to have favorable eating quality. Two rice backcross inbred lines (BILs) developed from Koshihikari exhibited significantly different glossiness of cooked rice (GCR), an eating quality trait measured using the… read more here.
Keywords: qgcr6 locus; genetic mapping; cooked rice; glossiness cooked ... See more keywords
Effect of soaking and cooking on structure formation of cooked rice through thermal properties, dynamic viscoelasticity, and enzyme activity.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.03.082
Abstract: The quality of cooked rice and its influence factors have always been the focus of researches. However, the formative mechanisms of its eating quality and structural changes of rice during cooking have seldom been evaluated.… read more here.
Keywords: cooked rice; viscoelasticity; dynamic viscoelasticity; enzyme activity ... See more keywords
Cold-chain cooked rice with different water contents: Retarded starch digestion by refrigeration.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2021.12.066
Abstract: Cold-chain cooked rice is a widely-consumed instant food. While the quality of cooked rice as affected by processing has been widely studied, it remains largely unexplored how concurrent cold-chain conditions (e.g., refrigeration time with specific… read more here.
Keywords: cooked rice; water; rice; cold chain ... See more keywords
The molecular structural features controlling stickiness in cooked rice, a major palatability determinant
Sign Up to like & getrecommendations! Published in 2017 at "Scientific Reports"
DOI: 10.1038/srep43713
Abstract: The stickiness of cooked rice is important for eating quality and consumer acceptance. The first molecular understanding of stickiness is obtained from leaching and molecular structural characteristics during cooking. Starch is a highly branched glucose… read more here.
Keywords: amylopectin; rice; cooked rice; stickiness ... See more keywords
Loss of function of SSIIIa and SSIIIb coordinately confers high RS content in cooked rice.
Sign Up to like & getrecommendations! Published in 2023 at "Proceedings of the National Academy of Sciences of the United States of America"
DOI: 10.1073/pnas.2220622120
Abstract: The sedentary lifestyle and refined food consumption significantly lead to obesity, type 2 diabetes, and related complications, which have become one of the major threats to global health. This incidence could be potentially reduced by… read more here.
Keywords: loss function; ssiiia ssiiib; content cooked; ssiiib ... See more keywords
Identification of plastic rice in adulterated raw and cooked rice.
Sign Up to like & getrecommendations! Published in 2023 at "Toxicology mechanisms and methods"
DOI: 10.1080/15376516.2023.2197490
Abstract: In the present study, attempts have been made to identify the presence of plastic rice in adulterated raw and cooked rice by comparing the compositional and morphological properties of fake rice and real rice using… read more here.
Keywords: raw cooked; microscopy; cooked rice; rice ... See more keywords
HS-GC-IMS identification of volatile aromatic compounds of freshly-cooked rice packaged with different disposable lunchboxes.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of hazardous materials"
DOI: 10.2139/ssrn.4100206
Abstract: The rapid development of online-to-offline food delivery service has necessitated the replacement of plastic lunchbox using biodegradable ones. In current study, a total number of fourteen panelists were firstly recruited and trained to investigate how… read more here.
Keywords: volatile aromatic; rice packaged; cooked rice; rice ... See more keywords
Texture, microstructure and in-vitro starch digestibility of waxy rice cooked with hydrocolloids
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science"
DOI: 10.26656/fr.2017.4(4).026
Abstract: Waxy rice which has been soaked in excessive water was cooked with hydrocolloid solutions, corresponding to hydrocolloid concentrations of 0.3, 0.5 and 0.7 g/100 g rice. Hydrocolloids studied were guar gum (GG), xanthan gum (XG)… read more here.
Keywords: hydrocolloid cooked; rice; control; cooked rice ... See more keywords
Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of nutritional science and vitaminology"
DOI: 10.3177/jnsv.65.s231
Abstract: Jasmine rice (Khao Dawk Mali 105) is popular because of its pleasant unique aroma. Milling is an important step in order to produce various types of edible rice. The distribution of volatile aroma compounds in… read more here.
Keywords: volatile aroma; jasmine rice; rice; aroma compounds ... See more keywords
Deciphering the Genetic Architecture of Cooked Rice Texture
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2018.01405
Abstract: The textural attributes of cooked rice determine palatability and consumer acceptance. Henceforth, understanding the underlying genetic basis is pivotal for the genetic improvement of preferred textural attributes in breeding programs. We characterized diverse set of… read more here.
Keywords: textural attributes; rice; rice texture; cooked rice ... See more keywords
Impact of Low-Temperature Storage on the Microstructure, Digestibility, and Absorption Capacity of Cooked Rice
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11111642
Abstract: This study examined the effects of low-temperature storage on the microstructural, absorptive, and digestive properties of cooked rice. Cooked rice was refrigerated and stored at 4 °C for 0.5, 1, 3, 5, and 7 days,… read more here.
Keywords: absorption capacity; cooked rice; temperature; storage ... See more keywords