Forty-eight, 21-d-old pigs were used to examine the effects of different types of cooked white rice on starch digestion, digesta and fermentation characteristics, shedding of beta-haemolytic Escherichia coli and performance after weaning. Pigs received one of three rice-based diets: (i) medium-grain Amaroo (AM), (ii) long-grain Doongara (DOON), and (iii) waxy (WAXY). The remainder of the diet c...

Appearance of rice grain is an important property, affecting its acceptance by consumers. Moreover, appearance is a complex characteristic involving many components, including glossiness and whiteness. The genetic bases for the glossiness of cooked rice and the whiteness of polished rice (WPR) were determined using 133 recombinant inbred lines (RILs) derived from a cross between two closely rel...

India possesses an immense wealth of Basmati and non Basmati aromatic rice varieties and land races exhibiting a wide variability in their grain quality and cooking characteristics. Among non basmati aromatic rices, Kalanamak is an important and popular scented rice variety grown in Eastern Uttar Pradesh. This variety is famous for its taste and aroma. In eastern India it is cooked in honour of...

Survival and growth of Shigella flexneri were assessed in various foods, including boiled rice, lentil soup, milk, cooked beef, cooked fish, mashed potato, mashed brinjal, and raw cucumber. Growth at 25 and 37 degrees C and survival at 5 degrees C were observed by viable counts on MacConkey agar. The organism grew well in all tested foods and growth increased from 10(5) to 10(8) to 10(10) cells...

Chronic kidney disease (CKD) is a very common in the Philippines. Some of its main causes are hypertension and diabetes. This study aimed to develop an optimal food dietary model from ninety (90) combinations linear programming models for adult Filipino patients with Stage 1 or 2 Kidney Disease. process will search lowest possible cost their daily plan while satisfying nutritional requirements....

BACKGROUND An accessory to modern developing economies includes a shift from traditional, laborious lifestyles and cuisine to more sedentary careers, recreation and convenience-based foodstuffs. Similar changes in the developed western world have led to harmful health consequences. Minimization of this effect in current transitional cultures could be met by placing value on the maintenance of h...

BACKGROUND Limited data exist on the contribution of dietary sources of arsenic to an individual's total exposure, particularly in populations with exposure via drinking water. Here, the association between diet and toenail arsenic concentrations (a long-term biomarker of exposure) was evaluated for individuals with measured household tap water arsenic. Foods known to be high in arsenic, includ...

UNLABELLED A gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. The selected pesticides are three carbamate pesticides including carbaryl and pirimicarb that their MRL is issued by "The Institute of Standards of Iran" and pr...

We have shown in previous reports that cooked sorghum protein is less digestible than other cooked cereal proteins. The pepsin-indigestible proteins in sorghum were found to be mainly prolamin proteins. Cooking sorghum in the presence of 2-mercaptoethanol increased protein digestibility (in vitro with pepsin or trypsin/chymotrypsin) to a level comparable with other cereals. At a concentration o...