Rice flour, corn flour and deoiled rice bran blends were used to prepare ready-to-eat extrudates

This study investigated the roles of rice mono- and diacylglycerol (rice MDG) and commercial MDG on solid structure formation of rice bran oil (RBO) and RBO-anhydrous milk fat (AMF) blends after the crystallized blends were aged at 5°C for 12 or 24 h and stored at 30°C for 12 or 24 h. The rice MDG was prepared using a pilot-scale molecular distillation (MD) unit to evaporate out the free fatty ...

Aroma compounds and sensory features of lactose free (LFM) traditional (TM) Mozzarella cheese have been investigated during their labeled shelf-life. Acetoin 2-heptanone characterized both types at the production time. During shelf-life, a statistically significant increase in amount volatiles coming from amino acid fatty metabolism occurred LFM samples after 8 days storage and, to lesser exten...

a thin layer solar drying method was compared with a traditional method (sun drying) of paddy drying, with their effects on quality characteristics of two varieties of iranian rice (kamphiroozi and sazandegi) studied. solar drying process was conducted in a passive, mixed mode type solar dryer at about 50ºc for 90 minutes. in sun drying method this process took 8-10 hours at a mean temperature ...

Seed ageing is an inevitable process that reduces seed quality during storage. When seeds deteriorate as a result of the lipid peroxidation process, it leads to produce toxic volatile organic compounds. These volatiles served indicator for viability stored seeds. With this background, study was conducted profile compounds emitted from rice Volatile profiling var. Co 51 done through Headspace-So...