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Characterization and Preparation of Broken Rice Proteins Modified by Proteases
broken rice protein nutritional properties functional properties
2010/8/11
Broken rice is an underutilized by-product of milling. Proteins prepared from broken rice by treatments with alkaline protease and papain have been characterized with regard to nutritional and functio...
Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls)
traditional food rice paper rice protein
2009/7/8
Rice papers made of non-glutinous rice are a common food item in Vietnam and Thailand. Called as Banh Da Nem in Vietnam, rice papers are used very often in the making of a traditional dish called Nem,...
Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
traditional parboiling temperature distribution material temperature
2009/6/18
Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sa...
Effect of Temperature and Moisture Content on Water Diffusion Coefficients in Rice Starch/Water Mixtures
starch rice diffusion NMR gelatinization
2010/11/22
For simulating the process of cooking rice grains or rice starch-related foods, the knowledge of the water diffusion coefficient as a function of temperature and moisture content is essential. Unfortu...