Determination of bongkrekic acid and isobongkrekic acid in rice noodles by HPLC-Orbitrap HRMS technology using magnetic halloysite nanotubes.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128682
Abstract: The existing extraction and detection methods of bongkrekic acid (BKA) and isobongkrekic acid (IBKA) are complex, time-consuming and solvent-consuming. In this work, a simple and fast pre-concentration procedure based on Fe3O4/HNTs was developed for the… read more here.
Keywords: rice; bongkrekic acid; isobongkrekic acid; acid ... See more keywords
Volatile profiles of fresh rice noodles fermented with pure and mixed cultures.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.01.044
Abstract: The volatile profiles of fresh rice noodles (FRN) fermented with pure and five commercial mixed cultures were studied by using solid phase micro extraction/ gas chromatography-mass spectrometry, electronic nose, and sensory evaluations. The main volatile… read more here.
Keywords: volatile profiles; mixed cultures; profiles fresh; fermented pure ... See more keywords
Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.108612
Abstract: To shorten the fermentation time and reduce the contamination with heterozygous bacteria during the process of fermenting rice noodles, pure bacterial fermentation combined with semidry flour milling was used to produce fermented rice noodles. The… read more here.
Keywords: rice; rice noodles; pure bacterial; semidry flour ... See more keywords
Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.12.121
Abstract: The effects of gums including carboxymethyl cellulose (CMC), xanthan gum (XG) and guar gum (GG) on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles were investigated. The gums, each at 0.05 and… read more here.
Keywords: rice; fermented rice; starch digestibility; physical properties ... See more keywords
Chitosan effects on physical properties, texture, and microstructure of flat rice noodles
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.10.052
Abstract: The use of chitosan as a natural preservative has increased for rice-based products, but little is known about chitosan effects on product quality. This work elucidated chitosan effects on the physical properties (moisture content, pH,… read more here.
Keywords: rice; effects physical; physical properties; noodles chitosan ... See more keywords
Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111852
Abstract: Abstract Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0,… read more here.
Keywords: vitro starch; matcha; rice noodles; starch digestibility ... See more keywords
A systematic review of rice noodles: Raw material, processing method and quality improvement
Sign Up to like & getrecommendations! Published in 2020 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2020.11.009
Abstract: Abstract Background The increased consumption of rice noodle, a traditional rice-based product with high nutritional values and pleasant tastes, has led to increased research attention. Traditionally, rice noodle has been produced using a long series… read more here.
Keywords: quality; production; rice; processing ... See more keywords
Yield and quality of brown rice noodles processed from early-season rice grains
Sign Up to like & getrecommendations! Published in 2021 at "Scientific Reports"
DOI: 10.1038/s41598-021-98352-7
Abstract: Producing rice noodles using early-season rice grains is a way to bypass difficulties in marketing early-season rice that does not meet consumer preference for soft-textured rice. In recent years, brown rice foods including noodles have… read more here.
Keywords: early season; season rice; rice; brown rice ... See more keywords
Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Technology International"
DOI: 10.1177/1082013218766984
Abstract: This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour… read more here.
Keywords: rice; maize starch; high amylose; amylose maize ... See more keywords
Improving Nutrition, Physicochemical and Antioxidant Properties of Rice Noodles with Fiber and Protein-rich Fractions Derived from Cassava Leaves
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food and Nutrition Research"
DOI: 10.12691/jfnr-7-4-10
Abstract: Introduction: Noodles are rich in fibre and important nutrients which help promote health. This study was an attempt to determine the impacts of using different levels of cassava leaves on antioxidant features, nutritional values, and… read more here.
Keywords: antioxidant; rice noodles; cassava leaves; protein ... See more keywords
Identification and evaluation of spoilage potential of four Bacillus strains isolated from slimy rice noodles.
Sign Up to like & getrecommendations! Published in 2022 at "Food microbiology"
DOI: 10.2139/ssrn.4141412
Abstract: This study isolated four strains of Bacillus from slimy fresh rice noodles (FRN) and preliminary identified them as B. cereus, B. amyloliquefaciens, B. altitudinis, and B. subtilis, respectively, using morphological, physiological, and genetic analyses. The… read more here.
Keywords: identification evaluation; evaluation spoilage; spoilage potential; rice noodles ... See more keywords