scholarly journals Effects of Cooked Rice Flours on Cecal Fermentation in Rats

2017 ◽  
Vol 70 (2) ◽  
pp. 61-67
Author(s):  
Ryuji Nagata ◽  
Ai Sagawa ◽  
Kyu-Ho Han ◽  
Kenichiro Shimada ◽  
Kiyoaki Kato ◽  
...  
Keyword(s):  
Cooked Rice ◽  
Rice Flours

Effects of added water and retrogradation on starch digestibility of cooked rice flours with different amylose content

2015 ◽  
Vol 61 ◽  
pp. 1-7 ◽  
Author(s):  
Rachel J.-C. Hsu ◽  
Shin Lu ◽  
Yung-ho Chang ◽  
Wenchang Chiang
Keyword(s):  
Amylose Content ◽  
Starch Digestibility ◽  
Cooked Rice ◽  
Added Water ◽  
Rice Flours

scholarly journals Particle size affects structural and in vitro digestion properties of cooked rice flours

2018 ◽  
Vol 118 ◽  
pp. 160-167 ◽  
Author(s):  
Adil Muhammad Farooq ◽  
Chao Li ◽  
Siqian Chen ◽  
Xiong Fu ◽  
Bin Zhang ◽  
...  
Keyword(s):  
Particle Size ◽  
In Vitro Digestion ◽  
Cooked Rice ◽  
Rice Flours

Impact of free air ozone concentration enrichment on cooked rice (Wuyunjing 21) texture and palatability

2013 ◽  
Vol 21 (5) ◽  
pp. 566-571 ◽  
Author(s):  
Qi-Ling SONG ◽  
Yi-Tao QI ◽  
Yi-Peng ZHAO ◽  
Yun-Xia WANG ◽  
Pan-Lin LI ◽  
...  
Keyword(s):  
Ozone Concentration ◽  
Cooked Rice ◽  
Free Air

Isolation and characterization of bacteria from fermented cooked-rice

Biologia ◽  
2021 ◽  
Author(s):  
Md. Sojiur Rahman ◽  
Md. Sohel Rana ◽  
Md. Biplob Hosen ◽  
Md. Ahsan Habib ◽  
Asaduzzaman Nur ◽  
...  
Keyword(s):  
Cooked Rice ◽  
Isolation And Characterization

Development of Rapid Real-Time PCR and Most-Probable-Number Real-Time PCR Assays To Quantify Enterotoxigenic Strains of the Species in the Bacillus cereus Group

2007 ◽  
Vol 70 (12) ◽  
pp. 2774-2781 ◽  
Author(s):  
I-CHEN YANG ◽  
DANIEL YANG-CHIH SHIH ◽  
JAN-YI WANG ◽  
TZU-MING PAN
Keyword(s):  
Bacillus Cereus ◽  
Real Time ◽  
Real Time Pcr ◽  
Food Samples ◽  
Most Probable Number ◽  
Pcr Assay ◽  
Bacillus Cereus Group ◽  
Probable Number ◽  
Cooked Rice ◽  
Group Detection

Members of the Bacillus cereus group may produce diarrheal enterotoxins and could be potential hazards if they enter the food chain. Therefore, a method capable of detecting all the species in the B. cereus group rather than B. cereus alone is important. We selected nhe as the target and developed a real-time PCR assay to quantify enterotoxigenic strains of the B. cereus group. The real-time PCR assay was evaluated with 60 B. cereus group strains and 28 others. The assay was also used to construct calibration curves for different food matrices and feces. The assay has an excellent quantification capacity, as proved by its linearity (R2 > 0.993), wide dynamic quantification range (102 to 107 CFU/g for cooked rice and chicken, 103 to 107 CFU/ml for milk, and 104 to 107 CFU/g for feces), and adequate relative accuracy (85.5 to 101.1%). For the low-level contaminations, a most-probable-number real-time PCR assay was developed that could detect as low as 100 CFU/ml. Both assays were tested with real food samples and shown to be considerably appropriate for B. cereus group detection and quantification.

scholarly journals Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

2007 ◽  
Vol 71 (12) ◽  
pp. 2912-2920 ◽  
Author(s):  
Toshihisa OHNO ◽  
Makoto TOMATSU ◽  
Kazuki TOEDA ◽  
Naganori OHISA
Keyword(s):  
Reducing Agents ◽  
Cooked Rice

Microwave reheating increases the resistant starch content in cooked rice with high water contents

2021 ◽  
Author(s):  
Ting Liu ◽  
Binjia Zhang ◽  
Lili Wang ◽  
Siming Zhao ◽  
Dongling Qiao ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Starch Content ◽  
High Water ◽  
Cooked Rice ◽  
Water Contents
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