Quality Characteristics of Yakpyun by Adding Brown Rice
نویسندگان
چکیده
منابع مشابه
Variations in Brown Rice Quality Among Cultivars
In Asia, more than 2000 million people obtain their 60–70% calories from a wide variety of rice cultivars and its products (Lin et al. 2011). The chemical composition of rice grain varies widely, depending on variety, soil and environment. Brown rice is the name given to dehusked paddy which retains the embryo and bran layers of the grain. Brown rice is rich in fibres, minerals, vitamins and ph...
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BACKGROUND Milled rice is the staple food among Filipinos and is mostly consumed three times a day. Rice as a source of iron could therefore have an important role in the existing 37% prevalence of iron-deficiency anemia in the country. Previous iron absorption studies in Filipinos from rice and rice-based meals were carried out on milled rice but no research was done on brown rice of the same ...
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Background: Lemongrass (Cymbopogon citratus) is an aromatic herb; rich source of citric, vitamin C, and phenolic compounds used as natural antioxidant and antibacterial agents in food processing. This study aimed to evaluate the effect of lemongrass extract on the quality properties of chicken burger during frozen storage. Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, a...
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a cause for breakage of rice kernels during the whitening process could be assumed to be due to the produced heat. it is partly because of abrasion and friction of grains produced by contact against themselves and/or against cone and concave. in this study the effect of different temperatures of brown rice on rice kernels' breakage during the whitening process was investigated. khazar cult...
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Artificial insemination is a reproductive technology that uses the best male breeders. Successful artificial insemination is affected by several factors, one of the most important and most one is the availability of fertile sperm after the freezing-thawing process. The purpose of this study was to investigate the effect of different concentrations of naringenin after the freezing process. Sp...
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ژورنال
عنوان ژورنال: Korean journal of food and cookery science
سال: 2011
ISSN: 2287-1780
DOI: 10.9724/kfcs.2011.27.4.047