Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice
AD Zambrano, B Bhandari, B Ho… - International Journal of …, 2016 - Taylor & Francis
This study examined the retrogradation and digestibility relationship of fresh and stale
cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and …
cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and …
Varietal difference in retrogradation of cooked rice and its association with physicochemical properties of rice grain
HC Choi, HC Hong, SY Cho - Korean Journal of Crop Science, 1999 - koreascience.kr
The experiments were carried out to elucidate the varietal variation of retrogradation in aged
cooked rice and its association with some physicochemical properties of milled rice. The …
cooked rice and its association with some physicochemical properties of milled rice. The …
Multiple evaluation of cooked rice retrogradation in early stage of storage
井川佳子, 河野智恵美 - Journal of Applied Glycoscience, 2005 - jlc.jst.go.jp
Early stage (within 24 h storage) retrogradation of cooked rice stored at 4° C or 15° C were
evaluated by instrumental methods, that is, differential scanning calorimetry (DSC) …
evaluated by instrumental methods, that is, differential scanning calorimetry (DSC) …
Correlation between taste of cooked rice and properties of gelatinization and retrogradation
T Umekuni, K Kainuma, S Takahashi - Journal of Applied …, 2003 - jstage.jst.go.jp
The relationship between taste properties of cooked rice and gelatinization and
retrogradation prop erties of rice was studied. Eight varieties of rice, differing in taste or …
retrogradation prop erties of rice was studied. Eight varieties of rice, differing in taste or …
Effect of aging on the quality of glutinous rice crackers
A Noomhorm, N Kongseree… - Cereal chemistry, 1997 - Wiley Online Library
The experiment was conducted to study the effects of aging on the physicochemical
properties of two Thai cultivars of milled glutinous rice (RD6 and RD8). The amylose and …
properties of two Thai cultivars of milled glutinous rice (RD6 and RD8). The amylose and …
Changes in physico‐chemical, thermal, cooking and textural properties of rice during aging
Studies were undertaken to investigate the effect of aging on the physico‐chemical, thermal,
cooking and textural properties of milled rice obtained from two rice cultivars (Basmati‐370 …
cooking and textural properties of milled rice obtained from two rice cultivars (Basmati‐370 …
Comparison of physicochemical and textural properties of glutinous rice cultivars
JS Yoo, HS Park, YC Cho, BK Kim, KY Ha - Food Engineering …, 2013 - agris.fao.org
This study was carried out to compare the varietal difference in physiochemical properties
and textural properties of waxy rice cultivars. Crude protein had 5.9-7.2% varietal difference …
and textural properties of waxy rice cultivars. Crude protein had 5.9-7.2% varietal difference …
[PDF][PDF] Differences in physicochemical and textural properties of germinated brown rice in various rice varieties
DH Cho, HY Park, SK Lee, J Park, HS Choi… - Korean Journal of …, 2017 - koreascience.kr
Germinated brown rice (GBR) has received considerable attention over the last decade as a
means of enhancing the nutritional value and health-promoting functions of rice. The effect …
means of enhancing the nutritional value and health-promoting functions of rice. The effect …
[PDF][PDF] The retrogradation of canned rice during storage
W Narkrugsa, M Saeleaw - KMITL Science and Technology Journal, 2009 - thaiscience.info
The retrogradation of canned rice products from three milled rice varieties, ie, Thai Hom Mali
(17.25% amylose, db.), Kaotahang (33.52% amylose, db.) and Koshihikari (15.55 …
(17.25% amylose, db.), Kaotahang (33.52% amylose, db.) and Koshihikari (15.55 …
Effect of rice ageing and freeze‐thaw cycle on textural properties of cooked rice (Oryza sativa L.) cv. Khao Dawk Mali 105
W Katekhong, S Charoenrein - International Journal of Food …, 2014 - Wiley Online Library
This study investigated the effect of rice grain ageing (0.7–12 months) and freeze‐thaw 1–5
cycles on the textural properties of cooked rice. The cooked rice from aged rice grains was …
cycles on the textural properties of cooked rice. The cooked rice from aged rice grains was …