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Relevant bibliographies by topics / Rice Rice cakes. Food Food

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Academic literature on the topic 'Rice Rice cakes. Food Food'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Rice Rice cakes. Food Food"

1

Wirfält, E., A. McTaggart, V. Pala, et al. "Food sources of carbohydrates in a European cohort of adults." Public Health Nutrition 5, no. 6b (2002): 1197–215. http://dx.doi.org/10.1079/phn2002399.

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AbstractObjective:To describe the average consumption of carbohydrate-providing food groups among study centres of the European Prospective Investigation into Cancer and Nutrition (EPIC).Methods:Of the 27 redefined EPIC study centres, 19 contributed subjects of both genders and eight centres female participants only (men,n=13 031; women,n=22924, after exclusion of subjects under 35 and over 74 years of age from the original 36 900 total). Dietary data were obtained using the 24-hour recall methodology using the EPIC-SOFT software. The major sources of dietary carbohydrate were identified, and

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Oh, Jungmin, and Mina K. Kim. "Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food." Foods 10, no. 10 (2021): 2291. http://dx.doi.org/10.3390/foods10102291.

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The halal food market is steadily increasing. The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok). The purpose of this study was to investigate the use of natural substances as alternative preservatives for rice cakes. Four different solutions were tested: distilled water (control), ethanol, grapefruit seed extract (GSE), and a mixture of citric extracts and organic acids (MCO). We investigated the total plate count (TPC), yeast and mold counts, color, texture profile assays (TPA), and sens

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3

LEE, SUN-YOUNG, HYUN-JUNG CHUNG, JOONG-HAN SHIN, RICHARD H. DOUGHERTY, and DONG-HYUN KANG. "Survival and Growth of Foodborne Pathogens during Cooking and Storage of Oriental-Style Rice Cakes." Journal of Food Protection 69, no. 12 (2006): 3037–42. http://dx.doi.org/10.4315/0362-028x-69.12.3037.

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Fresh cooked rice cakes for retail sale are typically held at room temperature because refrigeration dramatically reduces their quality. Room temperature, high water activity, and a pH of &gt;4.6 provided an environment conducive to pathogen growth. To date, no studies have been published regarding survival and growth of foodborne pathogens in fresh cooked rice cakes. This study was undertaken to investigate the effect of steam cooking on foodborne pathogens and their subsequent growth in five varieties of rice cakes made from flours of regular rice, sweet rice, white rice, tapioca, and mu

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Klamczynski, A. P., G. M. Glenn, and W. J. Orts. "Flavor Retention and Physical Properties of Rice Cakes Prepared from Coated Rice Grain." Cereal Chemistry Journal 79, no. 3 (2002): 387–91. http://dx.doi.org/10.1094/cchem.2002.79.3.387.

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Indrayani, Ni Kadek Era, Didik Setiawan, and Putu Gede Subhaktiyasa. "Identification of Rhodamine B on the Sale Cake ku In market Agung Village Peninjoan Denpasar." Bali Medika Jurnal 4, no. 2 (2017): 73–83. http://dx.doi.org/10.36376/bmj.v4i2.6.

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Snacks or cakes are ready-to-eat foods whose ingredients are made from glutinous rice flour and processed by food producers as ready-to-eat food for sale to the general public. Generally cakes sold added food additives, the use of food additives can be positive and negative (harmful) for the community. One of the dangerous food additives is the Rhodamin B dye. The purpose of this research is to identify Rhodamine B on cake Ku sold at Pasar Agung Peninjoan Village. Method: using Thin Layer Chromatography (TLC). Result: The identification shows the Rf price of the five samples 0.58, while the st

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Chuang, George Chao-Chi, and An-I. Yeh. "Creep Deformation Modeling of Glutinous Rice Cakes (Mochi)." Cereal Chemistry Journal 83, no. 2 (2006): 179–87. http://dx.doi.org/10.1094/cc-83-0179.

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Chuang, George Chao-Chi, and An-I. Yeh. "Rheological characteristics and texture attributes of glutinous rice cakes (mochi)." Journal of Food Engineering 74, no. 3 (2006): 314–23. http://dx.doi.org/10.1016/j.jfoodeng.2005.03.001.

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LEE, SUN-YOUNG, SO-YOUNG GWON, SEUNG-JU KIM, and BO KYUNG MOON. "Inhibitory Effect of Commercial Green Tea and Rosemary Leaf Powders on the Growth of Foodborne Pathogens in Laboratory Media and Oriental-Style Rice Cakes." Journal of Food Protection 72, no. 5 (2009): 1107–11. http://dx.doi.org/10.4315/0362-028x-72.5.1107.

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The antimicrobial effects of green tea and rosemary added to foods as antagonists to foodborne pathogens were determined in laboratory media and oriental-style rice cakes. The growth of each pathogen (Bacillus cereus, Salmonella, Typhimurium, Enterobacter sakazakii, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes) in tryptic soy broth or rice cake with or without addition of green tea or rosemary leaf powders before autoclaving or cooking, respectively, was investigated after inoculation. The addition of 1% green tea or rosemary produced similar results for inhibiti

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HSIEH, F., H. E. HUFF, I. C. PENG, and S. W. MAREK. "Puffing of Rice Cakes as Influenced by Tempering and Heating Conditions." Journal of Food Science 54, no. 5 (1989): 1310–12. http://dx.doi.org/10.1111/j.1365-2621.1989.tb05980.x.

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WANG, JUN, JOONG-HYUN PARK, NA-JUNG CHOI, SANG-DO HA, and DEOG-HWAN OH. "Microbiological Analysis of Rice Cake Processing in Korea." Journal of Food Protection 79, no. 1 (2016): 157–62. http://dx.doi.org/10.4315/0362-028x.jfp-15-237.

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ABSTRACT This study was conducted to evaluate the microbial contamination in rice cake materials and products during processing and in the operation environment in nonhazard analysis [and] critical control point factories. Furthermore, the environmental health of the processing facilities and the bacterial and fungal contamination on the workers' hands were investigated. Pour plate methods were used for enumeration of aerobic plate count (APC), yeast and molds (YM), Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens, whereas Petrifilm count plates were used for enumeration of

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Dissertations / Theses on the topic "Rice Rice cakes. Food Food"

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Zhuang, Shimin. "Puffing of potato rice blends using a rice cake machine /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418081.

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Sirisee, Ulai. "Effect of different rice flours on extruded rice puffs /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9962557.

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3

Mendoza, L. S. "The microbiology of cooked rice and fish fermentation." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356490.

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徐敏容 and Man-yung Chui. "Functional qualities of rice for high temperature food processing." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31225913.

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Chui, Man-yung. "Functional qualities of rice for high temperature food processing /." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25155106.

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Haque, Ahwarul. "Characterisation of Bacillus cereus strains in Bangladeshi rice." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272635.

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Norton, Clive. "Texture and hydration of expanded rice." Thesis, University of Nottingham, 1998. http://eprints.nottingham.ac.uk/11620/.

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The differences between conventionally processed and extruded puffed rice were examined, with a view to determining the reasons for their different storage behaviour in confectionery. Differences between the two forms of puffed rice have been identified, both in their performance and their properties. Under certain viewing conditions, the starch granules in conventionally processed and extruded rice appear to be different. The starch granules in conventionally puffed Rice remain intact, but with no crystalline structure (i.e. no Maltese crosses are visible, though starch ghosts are abundant.)

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Oh, Mi Hwa School of Chemical Engineering &amp Industrial Chemistry UNSW. "Ecology of toxigenic bacillus species in rice products." Awarded by:University of New South Wales. School of Chemical Engineering and Industrial Chemistry, 2006. http://handle.unsw.edu.au/1959.4/23942.

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Bacillus cereus is the most prevalent pathogenic Bacillus species found in foods, causing food spoilage and two types of toxin-mediated food poisoning known as the diarrhoeal and emetic syndromes. Other Bacillus species, particularly B. subtilis, B. licheniformis, B. brevis, B. pumilus and B. thuringensis, have also been recognised as food poisoning bacteria of increasing concern, with reports of outbreaks of diarrhoeal or emetic food poisoning. This study involved a systematic ecological investigation of Bacillus species isolated from rice products, commonly associated with Bacillus emetic fo

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Ejebe, Chijioke. "Parboiling characteristics of selected rice varieties from Nigeria." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123298.

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Rice (Oryza sativa Linn) stands out as the major food crop for about a half of human race. It ranks third after wheat and maize in terms of worldwide production. In many parts of West-Africa, Oryza glaberrima Steud is the variety popularly grown. Hybridization between Oryza sativa and Oryza glaberrima for desirable qualities led to development and production of new varieties of rice. After harvesting rice is usually processed before it can be distributed to consumers. One of the most popular processing operations commonly practiced in Nigeria and other African countries is parboiling involving

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Pratama, Filli, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Imparting aromas into raw milled rice: an experimental study." THESIS_FST_SFH_Pratam_F.xml, 2000. http://handle.uws.edu.au:8081/1959.7/478.

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This thesis describes a series of experiments concerned with the production of aromatised rice. The end product showed no visible difference from untreated rice, and the cooked product had a perceivable aroma. The aromatisation process used liquid carbon dioxide as a vehicle to deliver the aroma, and eugenol, isoeugenol, methyl eugenol, cinnamyl alcohol and cinnamaldehyde were used as the principle model aroma components. The aromas penetrated the cores of the rice grains, providing a longer period for the aroma compounds to migrate toward the surface and be lost to the open air. The stability

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Books on the topic "Rice Rice cakes. Food Food"

1

Yasumuro, Satoru. Mochi to Nihonjin: "mochi shōgatsu" to "mochi nashi shōgatsu" no minzoku bunkaron. Yūzankaku Shuppan, 1999.

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illustrator, Kim Ryŏng-ŏn, ed. Yŏksa ka poinŭn pyŏlbyŏl uri ttŏk. Hansol Subuk, 2014.

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Tadayo, Watabe. Mochi: Mochi mochi. Hōseidaigaku Shuppankyoku, 1998.

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4

Kabomyŏn chŭlgŏpko mŏgŏ pomyŏn nollanŭn chŏn'guk ch'aesik matchip. Chio Mak'et'ing, 2009.

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5

Son shwipke ttara haebonŭn Chosŏn wangjo kungjung ttŏk =: Rice cakes of Joseon dynasty. Suhaksa, 2006.

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6

Ŭigwe kungjung ŭi ttŏk kwa kwaja: Ŭigwe esŏ chŏngt'ong ŭl ch'atta. Sop'ung, 2012.

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7

Matsumoto, Hiroko. Zōyomai no mekanizumu to sono sekai. Nōrin Tōkei Shuppan, 2010.

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8

Nagaland, India) National Seminar on "Rice and Food Security" (2007. Rice and food security. Today & Tomorrow's Printers and Publishers, 2012.

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9

ill, Yates John 1939, ed. Rice. Carolrhoda Books, 1990.

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10

Shigetomi, Shinʼichi. The world food crisis and the strategies of Asian rice exporters. Institute of Developing Economies, IDE-Jetro, 2011.

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Book chapters on the topic "Rice Rice cakes. Food Food"

1

Romero, Marissa Villafuerte. "Rice Proteins." In Applied Food Protein Chemistry. John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118860588.ch12.

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2

Reay, Dave. "Climate-Smart Rice." In Climate-Smart Food. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-18206-9_10.

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3

Mouritsen, Ole G. "Rice, Rice Wine, And Rice Vinegar." In SUSHI Food for the eye, the body & the soul. Springer US, 2009. http://dx.doi.org/10.1007/978-1-4419-0618-2_8.

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Hartel, Richard W., and AnnaKate Hartel. "Rice in Your Salt Shaker?" In Food Bites. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_18.

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Zhang, Hongzhou. "Fishing for Food." In Securing the ‘Rice Bowl’. Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0236-7_5.

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Maiti, Ratikanta, Narayan Chandra Sarkar, Humberto González Rodríguez, Aruna Kumari, Sameena Begum, and Dasari Rajkumar. "Rice Grain Quality Analysis, Food Quality, Chemistry, and Food Processing." In Advances in Rice Science. Apple Academic Press, 2020. http://dx.doi.org/10.1201/9780429325113-10.

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7

Hayter, Roy. "Vegetables, rice and vegetable protein." In Food Preparation and Cooking. Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-13181-5_17.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Bread, Cereal, Rice, and Pasta." In Food Science Text Series. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5173-4_6.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Bread, Cereal, Rice, and Pasta." In Food Science Text Series. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5175-8_6.

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10

Saif, Saifullah M., and Dwayne A. Suter. "Viscoelastic Behavior of Parboiled Rice." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_19.

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Conference papers on the topic "Rice Rice cakes. Food Food"

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Park, Hyeon Woo, Kyung Mi Kim, Gwi Jung Han, and Won Byong Yoon. ""A quantitative microbiological exposure assessment model for bacillus cereus in packaged rice cakes with thermal processing"." In the 4th International Food Operations and Processing Simulation Workshop. CAL-TEK srl, 2018. http://dx.doi.org/10.46354/i3m.2018.foodops.002.

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"The objective of this study was to develop quantitative microbial exposure assessment models for Bacillus cereus in packaged rice cakes (PRC). Probability distribution for growth of B. cereus in PRC was estimated and effects of thermal processing and acidification on extending the shelf-life of PRC were quantitatively assessed. Heat penetration curves at cold point for retort process and pasteurization were successfully predicted using heat transfer simulation model (RMSE < 0.77 ºC). The retort process showed a better sterilization effect than the pasteurization process, but degraded the q

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Sitanggang, Hendra Dhermawan, and Ummi Kalsum. "The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.

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Background: Consumption of street food in school has an impact on children’s health, especially their nutritional status. Children in the Anak Dalam Tribe (SAD) are mostly malnourished and short. The remote indigenous community (Suku Anak Dalam) in Nyogan Village has undergone a social transition for 15 years since being granted permanent settlement by the Government. Many changes have occurred as well as consumption patterns. This study aims to determine the pattern of consumption of street food and beverages in schools for SAD children in Nyogan Village. Subjects and Method: This was a quali

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Terati, M. Zikrullah L., Marlisa Puspitasari, R. Nurul Hasri, and Tri Wahyuni. "The Substitution of Avocado Seed Flour to Rice Flour in the Manufacture of Traditional Palembang Food Gandus Cake." In First International Conference on Health, Social Sciences and Technology (ICOHSST 2020). Atlantis Press, 2021. http://dx.doi.org/10.2991/assehr.k.210415.009.

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Purwidiani, Niken, Choirul Anna Nur Afifah, Veni Indrawati, Any Sutiadiningsih, and Urip Wahyuningsih. "Non-Rice Staple Food Patterns in Indonesia." In 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017). Atlantis Press, 2018. http://dx.doi.org/10.2991/iconhomecs-17.2018.55.

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Hermawan, Iwan. "The Impact of ASEAN’s Rice Trade Barriers on Indonesian Food (Rice) Security." In Proceedings of the 1st Sampoerna University-AFBE International Conference, SU-AFBE 2018, 6-7 December 2018, Jakarta Indonesia. EAI, 2019. http://dx.doi.org/10.4108/eai.6-12-2018.2286281.

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Abdollahian, M., and L. Lasmini. "Forecasting Wet Land Rice Production for Food Security." In 2013 Tenth International Conference on Information Technology: New Generations (ITNG). IEEE, 2013. http://dx.doi.org/10.1109/itng.2013.92.

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Bonilla, A., I. Anglade, and E. Cubero-Castillo. "Development of nutritious baked bean and rice chips." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060208.

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Malau, Elpina Idola. "Determination of Food Price Increase in Indonesia: RICE, FOOD, SOY Period 2007 - 2017." In Unimed International Conference on Economics Education and Social Science. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0009509108510859.

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Bourtoom, T. "Preparation and Properties of Rice Starch- Chitosan Blend Film." In 13th World Congress of Food Science & Technology. EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060515.

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Hariyono, Hariyono, and Bambang Heri Isnawan. "Intermittent Irrigation Response Study Method of Rice Intensification System on Several Rice Varieties in The Physiology of Growth and Results of Rice." In Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018). Atlantis Press, 2018. http://dx.doi.org/10.2991/fanres-18.2018.27.

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Reports on the topic "Rice Rice cakes. Food Food"

1

Boniface, Gideon, and C. G. Magomba. Impact of COVID-19 on Food Systems and Rural Livelihoods in Tanzania – Round 2 Report. Institute of Development Studies (IDS), 2020. http://dx.doi.org/10.19088/apra.2020.020.

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On 8 June 2020, the Government of Tanzania officially declared the country to be free of COVID-19 and all restrictions have since been lifted. As of 3 December 2020, Tanzania had only 509 confirmed cases of the virus and 21 deaths. Nevertheless, neighbouring countries are still facing the threat of the pandemic, all of which are key trading partners. Their continuing COVID-19 control measures have disrupted regional and domestic agricultural markets and affected local livelihoods and food systems. This study analysed the resulting impacts in those systems in several rice-producing communities

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Goeb, Joseph, Phoo Pye Zone, Nang Lun Kham Synt, A. Myint Zu, Yulu Tang, and Bart Minten. Agro-processing, food prices, and COVID-19 shocks: Evidence from Myanmar’s rice mills. International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134311.

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Policy Support Activity, Myanmar Agriculture. Monitoring the agri-food system in Myanmar: Rice millers – April 2021 survey round. International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134420.

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Policy Support Activity, Myanmar Agriculture. Monitoring the agri-food system in Myanmar: Rice millers – June 2021 survey round. International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134525.

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Goeb, Joseph, Phoo Pye Zone, Nang Lun Kham Synt, A. Myint Zu, Yulu Tang, and Bart Minten, eds. Agro-processing, food prices, and COVID-19: The case of rice mills in Myanmar. International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134307.

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Research Institute (IFPRI), International Food Policy. Safety and quality of food (rice and wheat) distributed through Public Food Distribution System (PFDS) in Bangladesh: Results from laboratory tests for selected contaminants. International Food Policy Research Institute, 2019. http://dx.doi.org/10.2499/p15738coll2.133123.

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Kok, M. G., and H. Snel. Food loss measurements in the rice supply chain of Olam Nigeria : Analysis of the pilot study results. Wageningen University & Research, 2019. http://dx.doi.org/10.18174/508838.

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Ismail, Zenobia. Interaction Between Food Prices and Political Instability. Institute of Development Studies (IDS), 2021. http://dx.doi.org/10.19088/k4d.2021.091.

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This report reviews the literature on links between international food prices and political instability (including protests, riots and social unrest). The literature on food prices and protests, riots, unrest, or violent incidents consists mainly of peer-reviewed scholarly articles that utilise econometric modeling. Some early studies examined the links between international food prices and political instability and found conflicting results. Some assessments concluded that there were links between international food prices or food insecurity and the number of violent incidents, while others f

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Alemu, Dawit, John Thompson, and Abebaw Assaye. Rice Commercialisation, Agrarian Change and Livelihood Trajectories: Transformations on the Fogera Plain of Ethiopia. Institute of Development Studies (IDS), 2021. http://dx.doi.org/10.19088/apra.2021.020.

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Rice was considered a minor crop in Ethiopia, rarely consumed by many households in Sub-Saharan Africa. In recent decades, however, it has become the most rapidly growing staple food source in the country. This paper presents an historical analysis of rice commercialisation and the observed agrarian changes that have resulted from its introduction and spread in Ethiopia. The paper analyses the role of the state, private actors and development partners in promoting improvements in rice production and value chain upgrading, as well as examines the impacts of small-scale commercialisation on loca

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Assaye, Abebaw, and Dawit Alemu. Impact of COVID-19 on Food Systems and Rural Livelihoods in Fogera Plain, Ethiopia - Round 2 Report . Institute of Development Studies (IDS), 2020. http://dx.doi.org/10.19088/apra.2020.021.

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This report presents an assessment of the changes in effects of COVID-19 on agricultural commercialisation, food and nutrition security, labour and employment, and poverty and well-being in rural Ethiopia by comparing the results of a baseline household survey (R1) in late June 2020 with a follow-up survey (R2) in late October 2020. Data was collected from a stratified random sample of 106 smallholder rice farmer households (24 female and 82 male-headed) in five kebeles (villages) in the Fogera Plain area of Amhara Region. Data was also collected through 25 key informant interviews conducted i

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