[HTML][HTML] Rice quality: How is it defined by consumers, industry, food scientists, and geneticists?
MC Custodio, RP Cuevas, J Ynion, AG Laborte… - Trends in food science & …, 2019 - Elsevier
Background Quality is a powerful engine in rice value chain upgrading. However, there is no
consensus on how “rice quality” should be defined and measured in the rice sector. Scope …
consensus on how “rice quality” should be defined and measured in the rice sector. Scope …
Improving rice grain quality: State-of-the-art and future prospects
Rice grain quality encompasses complex interrelated traits that cover biochemical
composition, cooking, eating, nutritional, and sensory properties. Because rice endosperm is …
composition, cooking, eating, nutritional, and sensory properties. Because rice endosperm is …
Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties
S Saikia, H Dutta, D Saikia, CL Mahanta - Food Research International, 2012 - Elsevier
Two pigmented and two non-pigmented aromatic rice varieties were analysed for physical
dimensions, physicochemical properties, colour, viscosity changes while cooking …
dimensions, physicochemical properties, colour, viscosity changes while cooking …
Effect of hydrothermal treatment of rice flour on various rice noodles quality
S Cham, P Suwannaporn - Journal of Cereal Science, 2010 - Elsevier
The rice noodle industry in Thailand is facing problems regarding rice flour quality. This
research aims to study the effects of hydrothermally modified rice flour on improving rice …
research aims to study the effects of hydrothermally modified rice flour on improving rice …
Role of amylose and amylopectin in PVA-starch hybrid cryo-gels networks formation from liquid-liquid phase separation
V Rosciardi, P Baglioni - Journal of Colloid and Interface Science, 2023 - Elsevier
Hypothesis The role of amylose and amylopectin in the formation of cryogels based on Poly
(vinyl alcohol)(PVA) and starch is poorly understood. A systematic investigation of simplified …
(vinyl alcohol)(PVA) and starch is poorly understood. A systematic investigation of simplified …
Cognitive spectroscopy for the classification of rice varieties: A comparison of machine learning and deep learning approaches in analysing long-wave near-infrared …
J Onmankhong, T Ma, T Inagaki, P Sirisomboon… - Infrared Physics & …, 2022 - Elsevier
Rapid and non-destructive detection of genuine Thai Jasmine rice (Khao Dawk Mali 105
(KDML105)) from Pathum Thani1 (PTT1) and Phitsanulok2 (PSL2) under either milled or …
(KDML105)) from Pathum Thani1 (PTT1) and Phitsanulok2 (PSL2) under either milled or …
[HTML][HTML] Improvement of marker-based predictability of Apparent Amylose Content in japonica rice through GBSSI allele mining
C Biselli, D Cavalluzzo, R Perrini, A Gianinetti… - Rice, 2014 - Springer
Abstract Background Apparent Amylose Content (AAC), regulated by the Waxy gene,
represents the key determinant of rice cooking properties. In occidental countries high AAC …
represents the key determinant of rice cooking properties. In occidental countries high AAC …
Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion
F Wu, Y Meng, N Yang, H Tao, X Xu - LWT-Food Science and Technology, 2015 - Elsevier
The effects of mung bean starch (MS) on physicochemical properties of rice flour (RF) and
the quality of extruded rice noodles were investigated. Results showed that the amylose …
the quality of extruded rice noodles were investigated. Results showed that the amylose …
[HTML][HTML] Deciphering the genetic architecture of cooked rice texture
The textural attributes of cooked rice determine palatability and consumer acceptance.
Henceforth, understanding the underlying genetic basis is pivotal for the genetic …
Henceforth, understanding the underlying genetic basis is pivotal for the genetic …
[HTML][HTML] Effects of composition, thermal, and theological properties of rice raw material on rice noodle quality
P Wei, F Fang, G Liu, Y Zhang, L Wei, K Zhou… - Frontiers in …, 2022 - frontiersin.org
The study aims to evaluate the relationships between characteristics of regional rice raw
material and resulting quality of rice noodles. Four of most commonly used rice cultivars in …
material and resulting quality of rice noodles. Four of most commonly used rice cultivars in …