Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03691-z
Abstract: Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH… read more here.
Keywords: rice flour; glutinous rice; properties glutinous; honey ... See more keywords
Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine.
Sign Up to like & getrecommendations! Published in 2018 at "Food microbiology"
DOI: 10.1016/j.fm.2017.07.019
Abstract: Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types… read more here.
Keywords: rice wine; glutinous rice; fermentation; hong glutinous ... See more keywords
Solid sampling ETV-ICPOES coupled to a nebulization/pre-evaporation system for direct elemental analysis of glutinous rice by external calibration with standard solutions.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.063
Abstract: Because glutinous rice flour is consumed by millions of individuals around the world, its analysis is essential to ensure its safety. Solid sampling electrothermal vaporization (ETV) coupled to inductively coupled plasma optical emission spectrometry (ICPOES)… read more here.
Keywords: solid sampling; glutinous rice; analysis; standard solutions ... See more keywords
Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.047
Abstract: In this study, the impacts of pregelatinized starch (PGS) with different conditions (2-8%, w/w) on the characteristics, microstructures and quality parameters of glutinous rice flour and dumplings were determined. The results indicated PGS favored the… read more here.
Keywords: quality; rice flour; glutinous rice; pregelatinized starch ... See more keywords
Effects of honey types and heating treatment on the textural, thermal, microstructural and chemical properties of glutinous rice flour gels.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of texture studies"
DOI: 10.1111/jtxs.12544
Abstract: Hardening issue in starch-based products that arises during storage, is ascribed to the long-term starch retrogradation which involves the recrystallisation of amylopectin. Present study aimed to delay storage hardening with the addition of high diastase… read more here.
Keywords: rice flour; glutinous rice; grf gel; honey ... See more keywords
Effect of Precooking and Superheated Steam Treatment on Quality of Black Glutinous Rice
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Quality"
DOI: 10.1155/2018/8496723
Abstract: Consumption of glutinous rice has been increasing. Leum Pua rice (Oryza sativa Linn.) is black glutinous rice containing high nutrition, but its cooking process is time-consuming. This study aimed at decreasing cooking time by changing… read more here.
Keywords: superheated steam; steam treatment; glutinous rice; rice ... See more keywords
Development of Modified Glutinous Rice Powder by the Pregelatinization Method to Improve the Quality of Cooked High Amylose Rice
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food and Nutrition Research"
DOI: 10.12691/jfnr-9-7-8
Abstract: This research aimed to development modify glutinous rice powder by a pregelatinization method in a drum dryer to improve the physical quality of cooked high amylose rice (Sao Hai rice). Appropriate conditions in the pregelatinization… read more here.
Keywords: rice; quality; modified glutinous; glutinous rice ... See more keywords
Optimization of the Production Conditions of Glutinous Rice Bran Protein Hydrolysate with Antioxidative Properties
Sign Up to like & getrecommendations! Published in 2017 at "Chiang Mai University journal of natural sciences"
DOI: 10.12982/cmujns.2017.0001
Abstract: Glutinous rice bran (GRB) is a byproduct of milling rice. Because of its high protein content, GRB can be used to produce protein hydrolysate with antioxidative properties. The antioxidant activity of protein hydrolysate depends on… read more here.
Keywords: protein; glutinous rice; antioxidative properties; hydrolysis ... See more keywords
Experimental study of synergistic reinforcement of silty clay with glutinous rice paste and MICP
Sign Up to like & getrecommendations! Published in 2023 at "PLOS ONE"
DOI: 10.1371/journal.pone.0284633
Abstract: The use of microbially induced calcium carbonate precipitation (MICP) technology can improve the mechanical properties of silty clay, and glutinous rice paste can enhance microbial activity, improve the conversion rate of CaCO3 precipitation, and help… read more here.
Keywords: silty clay; glutinous rice; rice paste; rice ... See more keywords
Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11081097
Abstract: As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes… read more here.
Keywords: flavor compounds; hong glutinous; glutinous rice; rice wine ... See more keywords
Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12030460
Abstract: Glutinous rice has very low amylose content and is a good material for determining the structure and physicochemical properties of amylopectin. We selected 29 glutinous rice varieties and determined the amylopectin structure by high-performance anion… read more here.
Keywords: amylopectin structure; structure physicochemical; glutinous rice; structure ... See more keywords