Investigation of some bioactive compounds, in vitro bioaccessibility and sensory acceptability of couscous produced by pre-gelatinized rice flour.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12330
Abstract: BACKGROUND The purpose of this study was to investigate the sensory properties, antioxidant capacities, total phenolic content, and their bioaccessibility of gluten-free rice couscous (GF-RC) which is produced without additives. Since rice does not contain… read more here.
Keywords: gelatinized rice; couscous samples; bioaccessibility; couscous produced ... See more keywords
Characterization of bulk and shear properties of basmati and non-basmati rice flour.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8512
Abstract: BACKGROUND Flours are often unstable in relation to their flow performance, which is evident when a free-flowing material ceases to flow and the processing, handling, and production parameters depend on the inherent powder characteristics and… read more here.
Keywords: rice flour; non basmati; basmati; basmati rice ... See more keywords
Assessment of explosibility and explosion severity of rice flour at different concentration and ignition time
Sign Up to like & getrecommendations! Published in 2019 at "Process Safety Progress"
DOI: 10.1002/prs.12107
Abstract: This article presents a dust explosion characteristics of commercial rice flour at different concentration and ignition time. The rice flour with a moisture content of 7.79% (undried) and a mean diameter of D50 = 28.77 μm… read more here.
Keywords: explosion; concentration; ignition time; rice flour ... See more keywords
Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-021-00989-7
Abstract: The effectiveness of the rice flour blends (RFB) for improving the processing suitability of Dodamssal rice flour (DD), a functional rice variety with a relatively high amylose and resistance starch content, was investigated. Physicochemical properties… read more here.
Keywords: rice flour; rice; physicochemical properties; freeze thaw ... See more keywords
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
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
Comparative studies on physicochemical properties, starch hydrolysis, predicted glycemic index of Hom Mali rice and Riceberry rice flour and their applications in bread.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.01.048
Abstract: Physicochemical properties, predicted glycemic index (pGI) and bread qualities of a non-pigmented white rice flour (Hom Mali, HM) and a pigmented rice flour (Riceberry rice flour, RB) were investigated. In the present study, RB (15.3%… read more here.
Keywords: rice flour; predicted glycemic; rice; physicochemical properties ... See more keywords
Fabrication of rice flour films reinforced with hemp hurd and loaded with grapefruit seed oil: A simple way to valorize agro-waste resources toward low cost materials with added value
Sign Up to like & getrecommendations! Published in 2021 at "Industrial Crops and Products"
DOI: 10.1016/j.indcrop.2021.113785
Abstract: Abstract Novel biodegradable films based on rice flour loaded with hemp hurd powder and grapefruit seed oil, as a mixture of natural compounds with potential antimicrobial activity, were fabricated and morphologically analyzed. Mechanical and thermal… read more here.
Keywords: hemp hurd; rice flour; oil; seed ... See more keywords
Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.12.030
Abstract: Abstract The microwave radiation thermal treatment of rice flour was studied and its impact on physical and structural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. To explain the… read more here.
Keywords: rice flour; rice; treatment; absorption capacity ... See more keywords
High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112326
Abstract: Abstract Rice (Oryza sativa L.) is an important ingredient for the development of gluten free bakery products. The quality of these types of products varies depending on the levels of rice amylose, particle size of… read more here.
Keywords: rice; rice flour; tapioca starch; brown rice ... See more keywords
Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment.
Sign Up to like & getrecommendations! Published in 2018 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2017.10.010
Abstract: Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on… read more here.
Keywords: rice flour; rice; energy; treatment ... See more keywords