Chemical compositions, volatile compounds and sensory property of Kapi produced from two shrimp species, Acetes vulgaris and Macrobrachium lanchesteri, were comparatively determined. Kapi produced from M. lanchesteri (KM) had the higher protein content but lower fat content, compared with that from A. vulgaris (KA) (p < 0.05). However, KA showed higher browning intensity (A420) and fluorescence...

The benefit of rice bran to human health is already wellknown. It is a rich source of fiber, vitamin B1, tocoferol and γ-oryzanol. Unfortunately, freshly milled rice bran has a short shelf life because of its high triaclyglycerol content, which tends to decompose into free fatty acids (FFA). The last are responsible for off flavor development during rice bran storage. In this research, hot scre...

The freshness of buckwheat flour and its unique flavor is important for the quality of buckwheat products. Several reports have shown that lipid degradation and oxidation in buckwheat flour are the main causes of measurable quality deterioration during storage. On the other hand, some flavor compounds are produced by lipid degradation and oxidation pathway. Therefore, understanding lipid degrad...

The rice leaffolder, Cnaphalocrocis medinalis Guenée (Lepidoptera: Pyralidae), is one of the most destructive pests of rice. Electrophysiological responses of this species to 38 synthetic volatiles known to be released from rice plants (Poaceae: Oryza spp.) were studied using the electroantennogram (EAG) method. Compounds that elicited the strongest EAG responses for each physiological conditio...

This study assessed factors influencing consumer's preferences on rice attributes in Indonesia using data collected from a sample of 329 consumers South Sumatra Province Indonesia. used two variables such as independent and dependent variables. Independent predictor consumer include social-demographic On another side, rice-based the consumer. Social demographic gender, age, number families, occ...