工学 >>> 食品科学技术 >>> 食品科学技术基础学科 食品加工技术 食品包装与储藏 食品机械 食品加工的副产品加工与利用 食品工业企业管理学 食品科学技术其他学科
搜索结果: 1-15 共查到食品科学技术 rice相关记录94条 . 查询时间(0.184 秒)
近日,由 Ling-Zhi Cheong 教授编著的粮油食品领域学术专著《米糠及米糠油 - 化学,加工与利用》 (Rice Bran and Rice Bran Oil-Chemistry, Processing and Utilization) 由爱思唯尔学术出版社( Elsevier )和美国油脂化学家协会出版社 (AOCS Press) 联合出版。这本专著是第一本提供米糠油科学和技术的学术专...
Background: Maternal dietary patterns during pregnancy have been shown to influence infant birth outcomes. However, to our knowledge, only a few studies have examined the associations in Asian populat...
Background: Vitamin A deficiency continues to be a major public health problem affecting developing countries where people eat mostly rice as a staple food. In Asia, rice provides up to 80% of the tot...
The levels of ochratoxin A (OTA), one of the five agricultural and toxicological most important mycotoxins, have been determined by HPLC with fluorescence detection (HPLC-FLD) or enzyme-linked immunos...
Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the starch properties as an alternative to chemical and enzymatic modification. In th...
We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the ...
Total phenolics and flavonoids contents in Chinese wild rice were predicted using Near Infrared (NIR) spectroscopy as a rapid method. A Partial Least Square (PLS) algorithm was applied to perform the ...
The physicochemical and structural properties of the concentrated rice bran protein (CRBP) and rice bran protein fractions – RBPF (albumin, globulin, prolamin, and glutelin) were investigated on the b...
Bacillus cereus is a ubiquitously found foodborne pathogen that is frequently associated with two types of illness: emesis and diarrhea. Two heat labile enterotoxins have been associated with the diar...
We identify five rice cultivars by mean of developing an image processing algorithm. After preprocessing operations, 36 colour features in RGB, HSI, HSV spaces were extracted from the images. These 36...
Apart from the physical qualities such as hardness and “good head rice yield” usually associated with parboiling, the improvement or otherwise of cooking and eating/sensory characteristics of parboile...
As part of research towards enhancing the value chain of parboiled rice in Ghana, a study was conducted to ascertain the ideal parboiling condition that optimizes the physical qualities of rice. The s...
When cooked, rice fresh after harvest (“new” rice) is soft, moist, and lumpy, which is disliked by consumers in India and many other places. Cooking texture improves after the rice has been stored (“a...
Consumers are supporting a variety of new trends in the food market, including sustainability, use of natural ingredients, cleaner labels, gluten-free products, and buying “local.” These individual an...
The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, ...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...