Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents

2021 ◽  
Author(s):  
Eun-Mi Hong ◽  
Shin-Joung Rho ◽  
Uihwang Kim ◽  
Yong-Ro Kim
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Rice Cultivars ◽  
Freeze Thaw ◽  
Flour Blends

Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars

2013 ◽  
Vol 58 (2) ◽  
pp. 263-271 ◽  
Author(s):  
Fengfeng Wu ◽  
Haiying Chen ◽  
Na Yang ◽  
Jinpeng Wang ◽  
Xiang Duan ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Rice Cultivars ◽  
Germination Time ◽  
Brown Rice Flour

3D printing of egg yolk and white with rice flour blends

2020 ◽  
Vol 265 ◽  
pp. 109691 ◽  
Author(s):  
T. Anukiruthika ◽  
J.A. Moses ◽  
C. Anandharamakrishnan
Keyword(s):  
3D Printing ◽  
Egg Yolk ◽  
Rice Flour ◽  
Flour Blends

Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour

2021 ◽  
Vol 116 ◽  
pp. 106652
Author(s):  
Yuxue Zheng ◽  
Xiuxiu Yin ◽  
Xiangli Kong ◽  
Shiguo Chen ◽  
Enbo Xu ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Physicochemical Properties ◽  
Chlorogenic Acid ◽  
Rice Flour ◽  
Hydrolysis Of

scholarly journals Assessment of the possibility of using the method of sludge-lignin dehydration of the Baikal Pulp and Paper Mill by the freeze-thaw method

2018 ◽  
Vol 7 (2.23) ◽  
pp. 114 ◽  
Author(s):  
DI Stom ◽  
GO Zhdanova ◽  
SA Potekhin ◽  
AE Balayan ◽  
MN Saksonov Saksonov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Water Solution ◽  
Organic Fertilizer ◽  
Paper Mill ◽  
Pulp And Paper ◽  
Eisenia Foetida ◽  
Pulp And Paper Mill ◽  
Freeze Thaw ◽  
Principal Possibility

An estimation of the possibility of dehydration of sludge-lignin of the Baikal Pulp and Paper Mill by the freeze-thaw method was carried out. Change of sludge-lignin structure, physicochemical properties and chemical composition after freeze-thaw are shown. Toxicity and chemical composition of the water solution separated from the sludge-lignin during its freeze-thaw is estimated. An increase in the rate of germination of seeds of the cress in the soil with the addition of the frozen-out sludge-lignin in the ratio "sludge-lignin-soil" 1:3-1:4 is shown. Possibility of application and recommendations for the use of freezed out sludge-lignin as an organic fertilizer is considered. Principal possibility of the worm transformation of sludge-lignin, previously dehydrated by the freeze-thaw method, by red Californian worms Eisenia foetida Andrei Bouche (1972) is shown. The issue of prospects for processing this waste in a fertile bio-soil is discussed. The latter can later be used for recultivation of the territory of the sludge accumulator plots of the Baikal Pulp and Paper Mill.  

Effect of ozone treatment on physicochemical properties of waxy rice flour and waxy rice starch

2014 ◽  
Vol 50 (3) ◽  
pp. 744-749 ◽  
Author(s):  
Wenping Ding ◽  
Yuehui Wang ◽  
Wei Zhang ◽  
Yongcheng Shi ◽  
Donghai Wang
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour ◽  
Ozone Treatment ◽  
Rice Starch ◽  
Waxy Rice Flour ◽  
Waxy Rice ◽  
Waxy Rice Starch

scholarly journals Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2419
Author(s):  
Yuheng Zhai ◽  
Jiali Xing ◽  
Xiaohu Luo ◽  
Hao Zhang ◽  
Kai Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Loss Modulus ◽  
Rice Starch ◽  
Scanning Calorimetry ◽  
Freeze Thaw ◽  
Textural Parameter ◽  
Waxy Rice ◽  
Pasting Temperature ◽  
Starch Paste ◽  
Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.

scholarly journals The effects of water and sucrose contents on the physicochemical properties of non-directly expanded rice flour extrudates

2009 ◽  
Vol 29 (3) ◽  
pp. 661-666 ◽  
Author(s):  
Marcia Cristina da Silva ◽  
Carlos Wanderlei Piler de Carvalho ◽  
Cristina Tristão Andrade
Keyword(s):  
Physicochemical Properties ◽  
Rice Flour
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