منابع مشابه
Analysis of phytate in raw and cooked potatoes
The phytate (myo-inositol hexakisphosphate) contents of eight varieties of potato (Solanum tuberosum) stored at 4 C for approximately 3 months ranged from 0.111% to 0.269% of dry weight. The phytate was distributed evenly throughout raw unpeeled russet potatoes. There were no significant differences in phytate content between raw russet potatoes and those which had been boiled, baked or microwa...
متن کاملStarch Retrogradation and Texture of Cooked Milled Rice During Storage
The effect of storing cooked Bengal and Cypress milled rice at –13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at –13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at –13 and 3 °C, but not at 36 °C....
متن کاملCombined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.
The effects of water activity (aw, 0.955 to 0.970), pH (4.75 to 5.75), and storage time (up to 60 days) on toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes were studied by using factorial design experiments and most-probable-number methodology. Samples were inoculated with 10(3), 10(4), or 10(5) spores of a mixture of five type A and five proteolytic type B strains, i...
متن کاملEffect of Protein Disruption Using Proteolytic Treatment on Cooked Rice Texture Properties
Two long-grain rice (Oryzae sativa L.) cultivars (Wells and Francis) were harvested from Stuttgart, AR and Essex, MO at high (21.0–22.0%) and low (12.8–16.3%) moisture contents (MCs). Rice samples were soaked in distilled water, sodium phosphate buffer and sodium phosphate buffer with a 0.2% protease (PS) at 37C for 30 min before cooking. A uniaxial compression test was performed to assess cook...
متن کاملEffect of Chemical Modifications on the Stability, Texture and Microstructure of Cooked Meat Batters
The effects of five chemical agents on the stability, texture and microstructure of cooked comminuted meat batters were studied. ~-mercaptoethanol (/3-ME), hydrogen peroxide (H20~, ethylenediaminetetraacetic acid (EDT A), urea, and polyoxyetbylene sorbitan monooleate (fween 80) were used. The reduction of disulphide bonds by 8-ME or the oxidation of free sulphydryls by H20 2 prior to cooking di...
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ژورنال
عنوان ژورنال: Japanese Journal of Crop Science
سال: 1939
ISSN: 0011-1848,1349-0990
DOI: 10.1626/jcs.10.369