Cooking Flavor and Texture of Rice Stored under Different Conditions
نویسندگان
چکیده
منابع مشابه
The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics
The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile ...
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The quick recovery process of contaminants removal of aerobic granular sludge (AGS) is complex, and the influencing factors are still not clear. The effects of dissolved oxygen (DO, air intensive aeration rate), organic loading rate (OLR), and C/N on contaminants removal characteristics of AGS and subsequently long-term operation of AGS bioreactor were investigated in this study. DO had a major...
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The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsified with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin, or in gum arabic and maltodextrin. The behavior of flavor release into the boiling water was well simulated by Avrami's equation. The retenti...
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In a study to determine the stability of the main volatile constituents of Nigella sativa seeds stored under several conditions, eight storage conditions were established, based on the ecological abiotic effects of air, heat, and light. Six replicates each were prepared and analyzed with Headspace-Gas Chromatography-Mass Spectrometry (HS-GC-MS) for three time points at the initial (1st day (0))...
متن کاملDefinition of predictor variables for MAP poultry filets stored under different temperature conditions.
Storage tests under different temperatures (2, 4, 10, and 15°C) were conducted to identify the best predictor variable that is most effective to explain the loss of the shelf life and quality of modified atmosphere packed (MAP) poultry, and constitutes the basis for the prediction of the remaining shelf life. The samples were packed in 70% O2 and 30% CO2, which is the common used gas atmosphere...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1983
ISSN: 0002-1369
DOI: 10.1080/00021369.1983.10865684