منابع مشابه
Digestibility of proteins of the histological components of cooked and raw rice.
The aleurone layer, grain coat and embryo which constitute rice bran are rich in vitamins, lipids, protein and lysine compared with the endosperm (milled rice). A method was developed to measure the in vitro protein digestibility of raw and cooked brown rice and their histological components. The protein digestibility of cooked endosperm by the in vitro method agreed with that of other workers ...
متن کاملArsenic in cooked rice in Bangladesh.
In Bangladesh, rice is boiled with an excessive amount of water, and the water remaining after cooking will be discarded. We did an on-site experiment to assess the effect of this cooking method on the amount of arsenic retained in cooked rice. The concentration of arsenic in cooked rice was higher than that in raw rice and absorbed water combined, suggesting a chelating effect by rice grains, ...
متن کاملAssessment of Flavor Volatiles of Iranian Rice Cultivars during Gelatinization Process
ABSTRACT: A combined gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro extraction (SPME) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. The proposed combination provided a powerful system for easy and rapid screening of a...
متن کاملDistribution of some volatile nitrosamines in cooked bacon.
It is now well established that cured meat products such as bacon contain trace amounts of N-nitrosodimethylaminel and that on cooking, N-nitrosopyrrolidine is f ~ r m e d . ~ ~ The origin of the N-nitrosopyrrolidine is not conclusively established, but may be formed from proline by nitrosation and subsequent decarb~xylation.~ The present study is restricted to the determination of these two ni...
متن کاملCooked rice texture and rice flour pasting properties; impacted by rice temperature during milling.
Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultiva...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1978
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.42.1229