نتایج جستجو برای: rice storage
تعداد نتایج: 254618 فیلتر نتایج به سال:
Aflatoxin contamination and its relationship to storage length in stored maize and rice in Liaoning Province, northeastern China, was investigated. Aflatoxins in 110 samples collected from an area of 14.68million km covering storage length from 1 yr to over 10 yr were determined by high-performance liquid chromatography with fluorescence detection. The results showed that almost all samples col...
the west of esfahan province, iran, is one of the most important agricultural areas throughout the country due to the climate variability and life-giving water of zayanderood river. rice is one of the major and economic crops in this area. the most important climatic elements in agricultural activities which should be considered include temperature, relative humidity, precipitation and wind. so...
The relative contribution of acylglycerols and phospholipids to the lipid hydrolysis on milled rice was investigated during storage at 37°C and 70% relative humidity for 50 days. The monoglycerol, diglycerol, and lysophospholipid contents of surface lipid were determined by reversed-phase HPLC. Monoand diglycerol content of milled rice increased during storage from 0.06% to 0.18% (w/w milled ri...
Rice (Oryza sativa) endosperm accumulates a massive amount of storage starch and storage proteins during seed development. However, little is known about the regulatory system involved in the production of storage substances. The rice flo2 mutation resulted in reduced grain size and starch quality. Map-based cloning identified FLOURY ENDOSPERM2 (FLO2), a member of a novel gene family conserved ...
The aim of the study was to compare the effect of two low-cost, low technology traditional methods for drying starter cultures with standard lyophilisation. Lyophilised yeast cultures and yeast cultures preserved in dry rice cakes and dry plant fibre strands were examined for viable cell counts during 6 months storage at 4 and 25 °C. None of the yeast cultures showed a significant loss in viabl...
Rice (Oryza sativa L.) is a primary global food cereal. However, when compared to wheat, rice has poor food processing qualities. Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. Thus, current research efforts aim to improve rice flour processing qualities through the transgenic expression of vi...
This study was conducted to determine the relative rate of free fatty acid (FFA) formation and lipid oxidation of unseparated (head and broken), head, and broken rice and the effect of water washing on broken rice lipid quality. A regression model was developed with surface FFA or conjugated diene (CD) content versus incubation time to determine the rates of FFA formation and lipid oxidation. T...
Cereal Chem. 84(1):88–91 Head rice yield (HRY) is the primary parameter used to quantify rice milling quality. However, HRY is affected by the degree of milling (DOM) and thus HRY may not be comparable between different lots if the DOM is different. The objective of this study was to develop a method by which HRY values can be adjusted for varying DOM values when measured by surface lipid conte...
Background and Objectives: Due to the good solubility of vitamin D in oils, oil products can be addressed as one of the most suitable fortification vehicle. However, sustainability and loss of vitamin D during food storage is one the major concerns for the food policymakers and producers. Therefore, the objectives of this study was to fortify and compare the stability of vitamin D3 in sunflower...
Background and Objectives: In general, most probiotic products are dairy-based and a few efforts have been made to develop probiotic products using other substrates such as cereal grains. Rice can be used as a basis for the production of many functional foods. However, rice in Iran is mostly consumed as plate food rather than in the formulation of relevant functional foods. In this study, the r...
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