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

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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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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2

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

YAMAZAKI, Akira, Kazuhiro YAMAMOTO, and Akifumi YAMADA. "An Approach to the Evaluation of the Physical Quality of Rice Cakes." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 42, no. 5 (1995): 369–75. http://dx.doi.org/10.3136/nskkk.42.369.

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12

Silvana Arianti, Yoesti, and Yos Wahyu Harinta. "Sweet Potatoes: Development and Potential as Alternative Food Ingredients in Karanganyar Regency, Indonesia." E3S Web of Conferences 226 (2021): 00050. http://dx.doi.org/10.1051/e3sconf/202122600050.

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Sweet potato is a local food that can reduce dependence on rice and flour consumption. It is the main source of carbohydrates, after rice, cassava, flour and corn. The benefits and potency of sweet potatoes as alternative food needs to be developed, especially in rural areas. However, sweet potato has not been considered as an important and high economic value commodity in Indonesia. Sweet potatoes have been used as food and non-food raw materials in developed countries i.e. noodles, fried sweet potatoes, desserts, confectionery, soy sauce, flour, wine, vinegar, nata de coco, bioethanol and ot

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13

Xie, M., H. Huff, F. Hsieh, and A. Mustapha. "Puffing of Okara/Rice Blends Using a Rice Cake Machine." Journal of Food Science 73, no. 8 (2008): E341—E348. http://dx.doi.org/10.1111/j.1750-3841.2008.00905.x.

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14

Ronda, F., M. Gómez, P. A. Caballero, B. Oliete, and C. A. Blanco. "Improvement of Quality of Gluten-free Layer Cakes." Food Science and Technology International 15, no. 2 (2009): 193–202. http://dx.doi.org/10.1177/1082013208105170.

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The development and study of new gluten-free foods of high quality that are suitable for people with celiac disease is necessary since there is increasing frequency of people who have been found to be allergic to proteins in wheat flour. Rice is one of the most used cereals in these special foods elaborations. However, replacement of wheat flour by rice flour usually leads to a noticeable decrease in the quality of the products discussed in this study. This work studied the individual and combined influence of xanthan gum (XAN), emulsifier, pregelatinizated starch, and transglutaminase on qual

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15

Curtain, Felicity, Alexandra Locke, and Sara Grafenauer. "Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment." Nutrients 12, no. 2 (2020): 313. http://dx.doi.org/10.3390/nu12020313.

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The Australia New Zealand Food Standards Code does not regulate on-pack claims describing the amount of whole grain in foods. In July 2013, The Grains & Legumes Nutrition Council™ (GLNC) established a voluntary Code of Practice for Whole Grain Ingredient Content Claims (the Code) providing guidance for whole grain claims, with cut-off values and suggested wording ≥8 g, ≥16 g, and ≥24 g per manufacturer serve (contains; high and very high in whole grain), based on a 48 g whole grain daily target intake. The aim of this impact assessment was to report the uptake of the Code by manufacturers,

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16

Smith, Claire, Andrew R. Gray, Louise A. Mainvil, Elizabeth A. Fleming, and Winsome R. Parnell. "Secular changes in intakes of foods among New Zealand adults from 1997 to 2008/09." Public Health Nutrition 18, no. 18 (2015): 3249–59. http://dx.doi.org/10.1017/s1368980015000890.

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AbstractObjectiveTo examine changes in the food choices of New Zealand (NZ) adults, between the 1997 National Nutrition Survey (NNS97) and the 2008/09 NZ Adult Nutrition Survey (2008/09 NZANS).DesignThe 2008/09 NZANS and the NNS97 were cross-sectional surveys of NZ adults (aged 15 years and over). Dietary intake data were collected using a computer-based 24 h diet recall. Logistic regression models were used to examine changes over time in the percentage reporting each food group, with survey year, sex and age group (19–30 years, 31–50 years, 51–70 years, ≥71 years) as the variables.SettingNZ

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17

HUFF, H. E., F. HSIEH, and I. C. PENG. "Rice Cake Production using Long-grain and Medium-grain Brown Rice." Journal of Food Science 57, no. 5 (1992): 1164–67. http://dx.doi.org/10.1111/j.1365-2621.1992.tb11289.x.

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18

Tsatsaragkou, Kleopatra, Maria Papantoniou, and Ioanna Mandala. "Rheological, Physical, and Sensory Attributes of Gluten-Free Rice Cakes Containing Resistant Starch." Journal of Food Science 80, no. 2 (2015): E341—E348. http://dx.doi.org/10.1111/1750-3841.12766.

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19

Ding, Yuanyuan, Liping Yang, Yuesheng Xia, Yiming Wu, Yibin Zhou, and Haisong Wang. "Effects of frying on starch structure and digestibility of glutinous rice cakes." Journal of Cereal Science 83 (September 2018): 196–203. http://dx.doi.org/10.1016/j.jcs.2018.08.014.

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20

NABAE, K., M. TAKAHASHI, T. WAKUI, et al. "A Shiga toxin-producingEscherichia coliO157 outbreak associated with consumption of rice cakes in 2011 in Japan." Epidemiology and Infection 141, no. 9 (2012): 1897–904. http://dx.doi.org/10.1017/s0950268812002439.

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SUMMARYIn May 2011, an outbreak of Shiga toxin-producingEscherichia coli(STEC) O157 was reported from Yamagata Prefecture, Japan. Investigations, including a case-control study, revealed that the outbreak was linked to two varieties of rice cakes produced by a local manufacturer between 2 and 7 May. Active and passive surveillance identified 136 suspected cases, 142 confirmed cases, 26 asymptomatic cases, and 25 secondary cases. While no environmental samples taken from the manufacturing premises tested positive for STEC, other than a stool sample taken from one employee, on-site and epidemiol

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21

Chen, Yen-Cheng, Ching-Sung Lee, and Shuo-Hui Kuan. "Tasty but Nasty? The Moderating Effect of Message Appeals on Food Neophilia/Neophobia as a Personality Trait: A Case Study of Pig Blood Cake and Meatballs." Foods 10, no. 5 (2021): 1093. http://dx.doi.org/10.3390/foods10051093.

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Given the development of food tourism, food culture has become an important motivation for tourists. This study focuses on food tourism and examines the effects of message appeal and personality traits (food neophilia or neophobia) on tourists’ willingness to consume pig blood cake (PBC) and meatballs, two rice-based Taiwanese street foods. A total of 181 valid questionnaires were administered to foreign tourists in Taiwan (the majority of subjects were Europeans and Americans) through snowball sampling. The questionnaires were analysed using the AMOS 6.0 statistical software package. Foreign

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22

Garcia, Ada, Louise Curtin, Ada Garcia, and Charlotte Wright. "Sweet Snack Foods Are Promoted by the Baby Food Industry: A Survey of Baby Foods in the UK." Current Developments in Nutrition 4, Supplement_2 (2020): 990. http://dx.doi.org/10.1093/cdn/nzaa054_062.

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Abstract Objectives Snacking is nor part of UK complementary feeding recommendations, but 60% of UK infants aged 7–10 months consume home-made and/or commercial baby snacks. We aimed to explore trends in the availability of commercial baby snacks in the UK food market over time. Methods We surveyed all infant food products available to buy in the UK, online and in-store, n 2019 and used our own 2010–2011 data for comparison. Product type [wet purees or dry (snacks)] were recorded at both time points. In 2019 for snack products we recorded main types, feeding claims on product packaging and sug

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23

Orts, W. J., G. M. Glenn, G. A. R. Nobes, and D. F. Wood. "Wheat Starch Effects on the Textural Characteristics of Puffed Brown Rice Cakes." Cereal Chemistry Journal 77, no. 1 (2000): 18–23. http://dx.doi.org/10.1094/cchem.2000.77.1.18.

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24

Kim, Hak-Seon, and Hui-Rang Yim. "Exploratory Study of Korean Traditional Food, Rice Cakes’ Product Attributes, and Customers’ Satisfaction and Loyalty." Journal of Culinary Science & Technology 12, no. 4 (2014): 339–53. http://dx.doi.org/10.1080/15428052.2014.904836.

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25

Mohamed, Suhaila, and Norhasimah Abdul Hamid. "Effects of ingredients on the characteristics of rice cakes." Journal of the Science of Food and Agriculture 76, no. 3 (1998): 464–68. http://dx.doi.org/10.1002/(sici)1097-0010(199803)76:3<464::aid-jsfa971>3.0.co;2-b.

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26

TOKURA, Masaaki, Sunkwi MOON, Kunio UESAKA, Yoshihiko SEIMA, and Takemi SUGIMOTO. "A CASE OF FOOD-INDUCED ILEUS DUE TO "MOCHI" RICE CAKES TREATED BY CONSERVATIVE THERAPY." Nihon Rinsho Geka Gakkai Zasshi (Journal of Japan Surgical Association) 70, no. 9 (2009): 2726–31. http://dx.doi.org/10.3919/jjsa.70.2726.

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27

Ji, Ying, Kexue Zhu, Haifeng Qian, and Huiming Zhou. "Microbiological characteristics of cake prepared from rice flour and sticky rice flour." Food Control 18, no. 12 (2007): 1507–11. http://dx.doi.org/10.1016/j.foodcont.2006.11.005.

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28

Lee, Jin-Cheol, Jong-Dae Kim, Fu-hung Hsieh, and Jong-Bang Eun. "Production of black rice cake using ground black rice and medium-grain brown rice." International Journal of Food Science & Technology 43, no. 6 (2008): 1078–82. http://dx.doi.org/10.1111/j.1365-2621.2007.01569.x.

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29

OHTSUBO, Ken'ichi, Sumiko NAKAMURA, Koichi YOZA, and Koichi SHISHIDO. "Identification of Glutinous Rice Cultivars Using Rice Cake as Samples by the PCR Method." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 48, no. 4 (2001): 306–10. http://dx.doi.org/10.3136/nskkk.48.306.

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30

Azouma KOMBIEN, Hervé, and Frédéric M’Bouaré KOMBIENI. "Processing and Marketing of Rice-Derived Products in the Township of Natitingou, Benin." International Journal of Scientific Research and Management 9, no. 06 (2021): 2251–65. http://dx.doi.org/10.18535/ijsrm/v9i06.em02.

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In view of the profound changes that have taken place in agriculture, rice has become a major consumer crop. Thus, in addition to its important role in food security, rice is increasingly being transformed into small-scale by-products that are still poorly understood and marketed. The objective of this research is to study the process of transformation and commercialization of rice products in the township of Natitingou. The methodological approach adopted consists essentially of collecting data from 78 actors, mainly processors and traders of rice derivatives, processing the data and an

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31

Rakmai, Jaruporn, Benjamas Cheirsilp, and Sirasit Srinuanpan. "Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation." Journal of Food Science and Technology 56, no. 6 (2019): 3014–22. http://dx.doi.org/10.1007/s13197-019-03784-9.

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32

Eom, Haeyoung, Yoonjee Chang, Eun-sil Lee, Hee-Don Choi, and Jaejoon Han. "Development of a starch/gum-based edible coating for rice cakes to retard retrogradation during storage." LWT 97 (November 2018): 516–22. http://dx.doi.org/10.1016/j.lwt.2018.07.044.

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33

Liu, Shanshan, Yadong Zhong, Mingyue Shen, et al. "Changes in fatty acids and formation of carbonyl compounds during frying of rice cakes and hairtails." Journal of Food Composition and Analysis 101 (August 2021): 103937. http://dx.doi.org/10.1016/j.jfca.2021.103937.

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34

Türker, Burcu, Nazlı Savlak, and Müzeyyen Kaşıkcı. "Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes." Current Research in Nutrition and Food Science Journal 4, Special-Issue-October (2016): 197–204. http://dx.doi.org/10.12944/crnfsj.4.special-issue-october.25.

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Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provi

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35

Araujo, Aretha Matos de, Socorro Adriana de Sousa Meneses Brandão, Marcos Antônio da Mota Araújo, Karoline de Macêdo Gonçalves Frota, and Regilda Saraiva dos Reis Moreira-Araujo. "Overweight and obesity in preschoolers: Prevalence and relation to food consumption." Revista da Associação Médica Brasileira 63, no. 2 (2017): 124–33. http://dx.doi.org/10.1590/1806-9282.63.02.124.

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Summary Objective: To determine overweight and obesity prevalence in preschool children from public education, and to determine their relation to food consumption. Method: Cross-sectional study with children aged between 2 and 5 years, of both sexes, enrolled at municipal day care centers. Socioeconomic, demographic and anthropometric data were collected, in order to calculate the body mass index (BMI) for age. Data on food consumption were assessed using a Food Frequency Questionnaire. χ2 test, Kruskal-Wallis test, Student's t-test and Pearson's correlation were used at a significance level o

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36

Seo, N. S., S. A. Roh, J. H. Auh, J. H. Park, Y. R. Kim, and K. H. Park. "Structural Characterization of Rice Starch in Rice Cake Modified by Thermus scotoductus 4-?-Glucanotransferase (TS?GTase)." Journal of Food Science 72, no. 6 (2007): C331—C336. http://dx.doi.org/10.1111/j.1750-3841.2007.00428.x.

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37

HONG, YU-JIN, YOUNG-MIN BAE, BOKYUNG MOON, and SUN-YOUNG LEE. "Inhibitory Effect of Cinnamon Powder on Pathogen Growth in Laboratory Media and Oriental-Style Rice Cakes (Sulgidduk)." Journal of Food Protection 76, no. 1 (2013): 133–38. http://dx.doi.org/10.4315/0362-028x.jfp-12-241.

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There has been an increasing interest in the use of natural plant materials as alternative food preservatives. We examined the antimicrobial effects of natural plant materials used as additives against foodborne pathogens in laboratory media and Sulgidduk, oriental-style rice cakes. Cinnamon, mugwort, and garlic powder solutions (3%) were tested for their antimicrobial activities against pathogens in laboratory media. Sulgidduk prepared with different amounts of cinnamon powder (1, 3, and 6%) was inoculated with a Staphylococcus aureus or Bacillus cereus cocktail. The samples were air or vacuu

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38

Kim, Young-A., Su-Jung In, and Jeonghae Rho. "Effect of germinated grain flours on physicochemical characteristics of rice cakes, Seolgitteok." Food Science and Biotechnology 26, no. 1 (2017): 21–28. http://dx.doi.org/10.1007/s10068-017-0003-8.

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Astuti, Dian Wuri, Siti Fatimah, and Ana Zubaidah. "Identifikasi Boraks pada Lontong Sayur di Sunmor UGM." Journal of Health 2, no. 2 (2017): 48. http://dx.doi.org/10.30590/vol2-no2-p48-51.

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Background: The number of people in Indonesia led to increased food needs have also increased. This causes a variety of food products appear with different variations to make it more durable, attractive and profitable. Food Additives (BTM) in everyday life has been used by the general public in making food. Since the old borax misused by manufacturers as a food additive, but is actually a function of borax used in non-food industry as a solder material, cleaning agents, wood preservatives, antiseptics, and cockroach control. One of the suspected food is rice cake containing borax. The purpose

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40

Ji, Ying, Kexue Zhu, Haifeng Qian, and Huiming Zhou. "Staling of cake prepared from rice flour and sticky rice flour." Food Chemistry 104, no. 1 (2007): 53–58. http://dx.doi.org/10.1016/j.foodchem.2006.10.072.

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Kim, Min-Ji, Su-Jin Lee, Young-Hee Choi, Dong-Hwa Son, and Hyun-Jung Chung. "Quality and Digestibility Characteristics of Rice Cake with Germinated Brown Waxy Rice." Journal of the Korean Society of Food Science and Nutrition 45, no. 9 (2016): 1310–15. http://dx.doi.org/10.3746/jkfn.2016.45.9.1310.

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42

Cho, Yong-Sun, Hae-Jin Wang, Joo-young Lee, Da-Yeon Lee, and Dong-Bin Shin. "Prevalence and characterization of Staphylococcus aureus pathogenic factors isolated from Korean rice cakes." Food Science and Biotechnology 22, no. 4 (2013): 1153–59. http://dx.doi.org/10.1007/s10068-013-0197-3.

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43

KODAMA, Ikuko, Chika SHIBATA, Naoko FUJITA, et al. "Starch Properties of Waxy Rice Cultivars Influencing Rice Cake Hardening." Japan Journal of Food Engineering 12, no. 4 (2011): 157–62. http://dx.doi.org/10.11301/jsfe.12.157.

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44

FENG, Nianjie, Shimiao TANG, Mengzhou ZHOU, et al. "Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour." Food Science and Technology 39, no. 4 (2019): 810–17. http://dx.doi.org/10.1590/fst.02618.

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45

Shin, Woo-Kyoung, Hwi-Won Lee, Aesun Shin, et al. "Multi-Grain Rice Diet Decreases Risk of Breast Cancer in Korean Women: Results from the Health Examinees Study." Nutrients 12, no. 8 (2020): 2273. http://dx.doi.org/10.3390/nu12082273.

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Although a number of studies explain the association between dietary patterns, which take into account that foods are eaten in combination, and breast cancer risk, the findings are inconsistent. We examined the association between dietary patterns and multi-grain rice intake, and the risk of breast cancer in a large-scale prospective cohort study in Korean women. A total of 93,306 women aged 40–69 years from the Health Examinees-Gem (HEXA-G) study (2004 and 2013) were included. We obtained Information on cancer diagnosis via linkage to the Korea Central Cancer Registry. Factor analysis was con

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46

WANGPAN, Tonlong, Hemprova GOGOI, Taka TAPI, and Sumpam TANGJANG. "Bio-cultural Diversity and Ethnobotanic Utility of Indigenous Rice (Oryza sativa L.) in Lakhimpur District, Assam, India." Notulae Scientia Biologicae 11, no. 1 (2019): 138–44. http://dx.doi.org/10.15835/nsb11110354.

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The traditional landraces of rice plant had a major role in building socio-economic status of rural poor. The present study deals with the diversity and ethnobotanic significance of indigenous landraces of rice in Lakhimpur district of Assam, India. Altogether, twenty-one indigenous landraces of rice were collected during the present study. Each class having important role to play, the major classes of rice include glutinous, common rice and aromatic rice. Other than being a staple food, rice and its products are still frequently used by rural folk in various festivals, religious and social ce

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47

Kang, Jae-Hee, and Jin-Hee Kang. "Effect of the consumption values of rice cake type rice processed food on attitude and purchase intention." International Journal of Tourism and Hospitality Research 31, no. 9 (2017): 217–32. http://dx.doi.org/10.21298/ijthr.2017.09.31.9.217.

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Mohd Nawawi, F. N., I. S. AhmadFadzly, Noor Safiqah Ain Safingi N.S.A., N. Mustafa Khalid, M. F. Md Noh, and A. Azlan. "Sugar composition and in vitro glycaemic response of selected sugars, rice-based meals and traditional kuih." Food Research 4, S1 (2020): 187–95. http://dx.doi.org/10.26656/fr.2017.4(s1).s08.

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High glycaemic index foods were found to increase the risk of getting diabetes, obesity, cancer and cardiovascular disease. This study aimed to determine the in vitro glycaemic response and sugar composition of selected food types, which include sugars, rice-based meals and traditional cakes and desserts (kuih). The food samples were purchased prepared and analysed using High Performance Liquid Chromatography (HPLC) to determine the sugar composition. The samples were also prepared and assayed using validated in vitro digestion method to determine the estimated glycaemic response. The in vitro

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Shaikh, Shagufta Ambreen, Anila Sidiqui, Shagufta Naz, and Seema Ismat. "Detection of Food Poisoning (Bacillus cereus) Pathogen in Cooked and Refrigerated Rice Samples." Biological Sciences - PJSIR 62, no. 3 (2019): 172–77. http://dx.doi.org/10.52763/pjsir.biol.sci.62.3.2019.172.177.

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 Rice is a staple food of Pakistan. It is being contaminated with several food poisoning causing bacterial and mold contaminants. In this study 100 different rice samples were collected from local market of Karachi city. The presence of Bacillus cereus vegetative cell and survival of their spores were quantitavely analyzed after cooking and refrigeration. From the study it was observed that out of 100 rice samples, 25% cooked/refrigerated samples were positive for the presence of B.cereus spores , even there were few samples which showed increase of count due to improper (cooking and ref

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Dodds, W. Jean. "Diagnosis of Feline Food Sensitivity and Intolerance Using Saliva: 1000 Cases." Animals 9, no. 8 (2019): 534. http://dx.doi.org/10.3390/ani9080534.

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This prospective study assessed the efficacy of a novel saliva-based immunoassay of IgA- and IgM-antibodies in predicting feline food sensitivities and intolerances. Clinical samples were obtained from 1000 cats proven or suspected to have food intolerances. Most were of domestic shorthair breed type, over 10 years of age, and weighed around 5 kg; they were equally distributed between spayed females and neutered males. Saliva was collected after at least an 8-h fast with a dental cotton rope, placed in a double-sleeved saliva collection tube, and sent to the laboratory. Salivary antibodies eli

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