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Chen W, Li W, Wang Y. Evaluation of Rice Degree of Milling Based on Bayesian Optimization and Multi-Scale Residual Model. Foods 2022; 11:foods11223720. [PMID: 36429313 PMCID: PMC9689551 DOI: 10.3390/foods11223720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/08/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
Traditional machine learning-based methods for the detection of rice degree of milling (DOM) that are not comprehensive in feature extraction and have low recognition rates fail to meet the demand for fast, non-destructive, and accurate detection. This paper presents a digital image processing technology combined with deep learning to implement the classification of DOM of rice. An improved multi-scale information fusion model of the InceptionResNet-Bayesian optimization algorithm (IRBOA) was constructed based on the Inception-v3 structure and residual network (ResNet) model. It enables to automatically extract more comprehensive features of rice and determine the DOM of rice. Additionally, the important hyperparameters in the model were tuned by the BOA to optimize the recognition rate of rice DOM. The results show the hyperparameters optimized using the BOA are those that would not be chosen in manual tuning. The classification precision of the IRBOA model reached 99.22%, 94.92%, and 96.55% for well-milled, reasonably well-milled, and substandard rice, respectively, with an average accuracy of no less than 96.90%. This model improved 7.41% over the traditional machine learning model and at least 1.35% over the fashionable CNN model with strong generalization performance. This method effectively completes rapid, non-destructive, and accurate intelligent detection of rice DOM, which can supply a reliable and accurate technical mean for rice processing enterprises to guide the rice processing process.
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Affiliation(s)
- Weidong Chen
- College of Information Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- National Engineering Research Center for Grain Storage and Logistics (Wheat), Zhengzhou 450001, China
- Correspondence:
| | - Wanyu Li
- College of Information Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Wang
- College of Information Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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2
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Bruce RM, Atungulu GG, Sadaka S, Mauromoustakos A. AGING CHARACTERISTICS OF RICE DRIED USING MICROWAVE AT 915 MHZ FREQUENCY. Cereal Chem 2022. [DOI: 10.1002/cche.10584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Rebecca M. Bruce
- Department of Food ScienceUniversity of Arkansas Division of Agriculture2650 N. Young AvenueFayettevilleAR72704USA
| | - Griffiths G. Atungulu
- Department of Food ScienceUniversity of Arkansas Division of Agriculture2650 N. Young AvenueFayettevilleAR72704USA
| | - Sammy Sadaka
- Department of Biological and Agricultural EngineeringUniversity of Arkansas2301 S. University Ave., Box 391Little RockAR72203USA
| | - Andy Mauromoustakos
- Agricultural Statistics LabUniversity of Arkansas Division of AgricultureFayettevilleAR72701USA
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3
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The Optimization of Dietary Protein Level and Carbon Sources on Biofloc Nutritive Values, Bacterial Abundance, and Growth Performances of Whiteleg Shrimp ( Litopenaeusvannamei) Juveniles. Life (Basel) 2022; 12:life12060888. [PMID: 35743919 PMCID: PMC9228149 DOI: 10.3390/life12060888] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/06/2022] [Accepted: 06/13/2022] [Indexed: 12/04/2022] Open
Abstract
A biofloc technology-based 75-day indoor growth trial in an 80 L glass aquaria was conducted to evaluate the effects of two different carbon sources (sugarcane bagasse, SB, and wheat flour, WF) on the biofloc composition, bacterial abundance, and growth of whiteleg shrimp (Litopenaeus vannamei) juveniles (0.23 ± 0.04 g). Three different levels of dietary protein content (250, 300, and 350 g protein kg−1 diet) and two carbon sources (SB and WF) were applied (SB250, WF250, SB300, WF300, SB350, and WF350, respectively), comparing to a controlled diet without biofloc and fed on a 450 g protein kg−1 diet (C450). With the addition of SB and WF, water quality was in the ideal recommended ranges for L. vannamei culture. At the end of the experiment, the biofloc volume increased with increasing dietary protein levels. The nutritional value of biofloc in different treatments was influenced by dietary protein and added SB and WF. Increasing dietary protein significantly increased the protein and lipid contents of the produced biofloc. The use of WF as a carbon source significantly increased lipids and nitrogen-free extract in the biofloc. The total heterotrophic bacterial (THB) count was significantly higher (p < 0.05) in WF300 and WF350 than in the other treatments. The mean effect of the protein levels and carbon source was significantly reported, whereas the highest significant THB count was recorded with 300 dietary protein and using WF as a carbon source. The growth performances of L. vannamei fed with biofloc treatments were significantly (p < 0.05) higher than the C450 group. The highest final weight and weight gain were recorded in SB350 treatment. The feed conversion ratio was not affected by reducing dietary protein levels; meanwhile, the protein efficiency ratio increased significantly in biofloc treatments than in the control. Overall, the results demonstrate that, compared to the control treatment of 450 dietary protein, the biofloc treatments using WF as a carbon source could compensate for the reduction in the dietary protein levels in the diet of L. vannamei and maintain higher zootechnical performance.
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4
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Miraji KF, Linnemann AR, Fogliano V, Laswai HS, Capuano E. Dry-heat processing at different conditions impact the nutritional composition and in vitro starch and protein digestibility of immature rice-based products. Food Funct 2021; 12:7527-7545. [PMID: 34227637 DOI: 10.1039/d1fo01240a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Immature grain represents a precious nutritional source in many rural Africa areas. To optimize processing of immature rice into pepeta (a traditional rice-flakes produced from immature rice grains), immature rice (TXD306 variety) harvested at 18 and 26 days after 50% heading were processed in the laboratory under different soaking (0 and 12 h) and roasting temperature (80, 100 and 120 °C) regimes. Riboflavin, nicotinic acid, nicotinamide and iron concentration increased with severity of roasting temperature, while thiamine has an opposite trend. Heating promoted the transformation of insoluble into soluble dietary fiber, increased lipid digestibility decreasing protein one, which showed the highest value when rice was roasted at 100 °C. Soaking before roasting significantly increased moisture and iron content while slightly increased riboflavin, nicotinic acid and nicotinamide when compared to unsoaked products. Among roasted products, starch digestibility increased with roasting temperature. Microstructure analysis indicated a complete loss of cell wall integrity in cooked rice, determining a complete starch and protein digestion while this is delayed in raw rice and roasted products. We concluded that roasting at 100 °C is the optimum temperature to produce pepeta of the highest protein digestibility and low starch digestibility. Soaking before roasting at 120 °C is best when retaining micronutrients is considered.
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Affiliation(s)
- Kulwa F Miraji
- Tanzania Agricultural Research Institute, Ifakara Centre, Ifakara, Tanzania
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5
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Wei L, Wang W, Zhu J, Wang Z, Wang J, Li C, Zeng Q, Ziska LH. Responses of rice qualitative characteristics to elevated carbon dioxide and higher temperature: implications for global nutrition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3854-3861. [PMID: 33336371 DOI: 10.1002/jsfa.11021] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 12/11/2020] [Accepted: 12/18/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Protein and some minerals of rice seed are negatively affected by projected carbon dioxide (CO2 ) levels. However, an in-depth assessment of rice quality that encompasses both CO2 and temperature for a wide range of nutritional parameters is not available. Using a free-air CO2 enrichment facility with temperature control, we conducted a field experiment with two levels of CO2 (ambient; ambient + 200 ppm) and two levels of temperature (ambient; ambient + 1.5 °C). An in-depth examination of qualitative factors indicated a variable nutritional response. RESULTS For total protein, albumin, glutelin, and prolamin, elevated CO2 reduced seed concentrations irrespective of temperature. Similarly, several amino acids declined further as a function of higher temperature and elevated CO2 relative to elevated CO2 alone. Higher temperature increased the lipid percentage of seed; however, elevated CO2 reduced the overall lipid content. At the nutrient elements level, whereas elevated CO2 reduced certain elements, a combination of CO2 and temperature could compensate for CO2 reductions but was element dependent. CONCLUSION Overall, these data are, at present, the most detailed analysis of rising CO2 /temperature on the qualitative characteristics of rice. They indicate that climate change is likely to significantly impact the nutritional integrity of rice, with subsequent changes in human health on a global basis. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lianlian Wei
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Weilu Wang
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, China
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, China
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Jianguo Zhu
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, China
| | - Zhiqin Wang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, China
| | - Jianqing Wang
- Key Laboratory for Humid Subtropical Eco-geographical Processes of the Ministry of Education, Fujian Normal University, Fuzhou, China
| | - Chunhua Li
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Qing Zeng
- State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing, China
| | - Lewis H Ziska
- Department of Environmental Health Sciences, Mailman School of Public Health, Columbia University, New York, NY, USA
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Bruce RM, Atungulu GG, Sadaka S, Smith D. Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars. Cereal Chem 2021. [DOI: 10.1002/cche.10398] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Rebecca M. Bruce
- Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas USA
| | - Griffiths G. Atungulu
- Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas USA
| | - Sammy Sadaka
- Department of Biological and Agricultural Engineering University of Arkansas Little Rock Arkansas USA
| | - Deandrae Smith
- Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas USA
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Wei L, Ma F, Du C. Application of FTIR-PAS in Rapid Assessment of Rice Quality under Climate Change Conditions. Foods 2021; 10:foods10010159. [PMID: 33466600 PMCID: PMC7828744 DOI: 10.3390/foods10010159] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 01/06/2021] [Accepted: 01/09/2021] [Indexed: 11/16/2022] Open
Abstract
Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS), versus attenuated total reflectance spectroscopy (FTIR-ATR) and diffuse reflectance spectroscopy (DRIFT), was firstly applied in quick assessment of rice quality in response to rising CO2/temperature instead of conventional time-consuming chemical methods. The influences of elevated CO2 and higher temperature were identified using FTIR-PAS spectra by principal component analysis (PCA). Variations in the rice functional groups are crucial indicators for rice identification, and the ratio of the intensities of two selected spectral bands was used for correlation analysis with starch, protein, and lipid content, and the ratios all showed a positive linear correlation (R2 = 0.9103, R2 = 0.9580, and R2 = 0.9246, respectively). Subsequently, changes in nutritional components under future environmental conditions that encompass higher CO2 and temperature were evaluated, which demonstrated the potential of FTIR-PAS to detect the responses of rice to climate change, providing a valuable technique for agricultural production and food security.
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Affiliation(s)
- Lianlian Wei
- The State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China; (L.W.); (F.M.)
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Fei Ma
- The State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China; (L.W.); (F.M.)
| | - Changwen Du
- The State Key Laboratory of Soil and Sustainable Agriculture, Institute of Soil Science, Chinese Academy of Sciences, Nanjing 210008, China; (L.W.); (F.M.)
- College of Advanced Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China
- Correspondence: ; Tel.: +86-25-86881565
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Miraji KF, Linnemann AR, Fogliano V, Laswai HS, Capuano E. Nutritional quality and in vitro digestion of immature rice-based processed products. Food Funct 2020; 11:7611-7625. [DOI: 10.1039/d0fo01668c] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The nutritional contents of rice decreased as grains matured, and pepeta-type processing improves the nutritional properties and in vitro protein digestibility of rice.
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Affiliation(s)
- Kulwa F. Miraji
- Tanzania Agricultural Research Institute
- Ifakara Centre
- Ifakara
- Tanzania
- Food Quality and Design
| | - Anita R. Linnemann
- Food Quality and Design
- Wageningen University and Research
- Wageningen
- The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design
- Wageningen University and Research
- Wageningen
- The Netherlands
| | | | - Edoardo Capuano
- Food Quality and Design
- Wageningen University and Research
- Wageningen
- The Netherlands
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9
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Olatunde GA, Atungulu GG. Milling behavior and microstructure of rice dried using microwave set at 915 MHz frequency. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.02.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Effects of temperature and soaking durations on the hydration kinetics of hybrid and pureline parboiled brown rice cultivars. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9751-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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11
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Pojić MM, Mastilović JS, Pestorić MV, Daković SM. A Comparative Study of Two Analytical Methods for Fat Content Determination in Brewer's Grits. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-0515-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Milica M. Pojić
- University of Novi Sad, Institute for Food Technology, Novi Sad, Serbia
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12
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Smith DL, Atungulu GG, Sadaka S, Rogers S. Implications of microwave drying using 915 MHz frequency on rice physicochemical properties. Cereal Chem 2018. [DOI: 10.1002/cche.10012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Deandrae L. Smith
- Department of Food Science; University of Arkansas Division of Agriculture; Fayetteville AR USA
| | - Griffiths G. Atungulu
- Department of Food Science; University of Arkansas Division of Agriculture; Fayetteville AR USA
| | - Sammy Sadaka
- Department of Biological and Agricultural Engineering; University of Arkansas; Little Rock AR USA
| | - Stephen Rogers
- AMTek Applied Microwaves Technology Inc.; Cedar Rapids IA USA
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13
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Patindol J, Jinn JR, Wang YJ, Siebenmorgen T. Kernel and Starch Properties of U.S. and Imported Medium- and Short-Grain Rice Cultivars. Cereal Chem 2016. [DOI: 10.1094/cchem-03-16-0077-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- James Patindol
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Jia-Rong Jinn
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Terry Siebenmorgen
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
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14
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Rodríguez-Arzuaga M, Cho S, Billiris MA, Siebenmorgen T, Seo HS. Impacts of degree of milling on the appearance and aroma characteristics of raw rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3017-3022. [PMID: 26399552 DOI: 10.1002/jsfa.7471] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 09/15/2015] [Accepted: 09/16/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Little has been reported about the sensory impact of degree of milling (DOM) on raw, uncooked rice. This study focuses on the effects of DOM, which was measured by surface lipid content (SLC), on appearance and aroma attributes of raw rice, as well as the appearance of cooked rice; greater DOM leads to lesser SLC levels. RESULTS Milled-rice samples with SLCs of 0.64, 0.59, 0.42 and 0.25%, as well as brown rice (2.27% total lipid content), were evaluated by trained panelists on three appearance- and five aroma-related attributes of raw rice, as well as four appearance-related attributes of the resultant cooked rice. All milled-rice samples, varying in SLC level from 0.64% to 0.25%, differed from brown rice with respect to raw-rice and cooked-rice appearance and aroma attributes. A significant sensory difference among the four raw-rice samples was present only in the degree of whiteness; however, such a difference was absent once the samples were cooked. When cooked, highly milled rice (0.25% SLC) was rated glossier than either lightly milled rice (0.64% SLC) or brown rice. CONCLUSION The present study demonstrated that sensory impacts of DOM on raw rice were present between brown rice and milled-rice samples, but not among the milled-rice samples varying in SLC level from 0.64% to 0.25%. The overall findings indicate that consumers may not detect appearance- or aroma-related differences among raw-rice samples ranging in SLC from 0.64% to 0.25%. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Mariana Rodríguez-Arzuaga
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
- Laboratorio Tecnológico del Uruguay, 11500 Montevideo, Uruguay
| | - Sungeun Cho
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | | | - Terry Siebenmorgen
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA
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15
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Grigg BC, Siebenmorgen TJ, Norman RJ. Effects of Nitrogen Rate and Harvest Moisture Content on Physicochemical Properties and Milling Yields of Rice. Cereal Chem 2016. [DOI: 10.1094/cchem-06-15-0130-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Brandon C. Grigg
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
| | - Terry J. Siebenmorgen
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
| | - Richard J. Norman
- Department of Crop, Soil and Environmental Sciences, University of Arkansas, 115 Plant Science Bldg., Fayetteville, AR 72701, U.S.A
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16
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Ochiai M, Kuroda T, Gohtani S, Matsuo T. Dietary protein derived from dried bonito fish improves type-2 diabetes mellitus-induced bone frailty in Goto-Kakizaki rats. J Food Sci 2015; 80:H848-56. [PMID: 25716219 DOI: 10.1111/1750-3841.12797] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Accepted: 12/24/2014] [Indexed: 11/28/2022]
Abstract
Type-2 diabetes mellitus (T2DM) induces bone frailty. Protein and polyunsaturated fatty acids (PUFA) contained in fish can be effective in enhancing bone quality, but the bone developing effect of fish protein containing less PUFA has not been evaluated in young animals with T2DM. We prepared a bonito fish (BF) and defatted BF (DBF) and hypothesized that protein contained in BF and DBF would be effective for mitigating the effects of T2DM-induced bone frailty. We mainly evaluated the effect of dietary BF and DBF on bone and apparent calcium absorption in young Goto-Kakizaki (GK) rats with T2DM. GK rats were divided into 3 groups based on diets (casein, BF, and DBF) and fed with each diet for 6 wk. Wistar rats were fed with the casein diet as a non-T2DM control. Bone mass, bone strength, apparent calcium absorption, and serum biochemical parameters were determined. The dry weight and strength of the femurs were lower in the GK rats than in the Wistar rats fed with the casein diet. Dietary intake of the BF and DBF diets enhanced the maximum load and dry weight of the femurs and suppressed the serum alkaline phosphatase activity although the apparent calcium absorption was lower in the GK rats fed with the BF and DBF diets than in those fed with the casein diet. These parameters were not different between the rats fed with the BF and DBF diets. Our data suggest that protein contained in the BF and DBF diets improved T2DM-induced bone frailty.
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Affiliation(s)
- Masaru Ochiai
- Faculty of Agriculture, Kagawa Univ, 2393 Ikenobe, Miki, Kita, Kagawa, 761-0795, Japan
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Basutkar NN, Siebenmorgen TJ, Wang YJ, Patindol JA. Functional Properties of Commingled Rice-Cultivar Lots. Cereal Chem 2015. [DOI: 10.1094/cchem-04-14-0068-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nikhil N. Basutkar
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
| | | | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
| | - James A. Patindol
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704, U.S.A
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18
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Chen WT, Kuo YF. Observation and Measurement of Residual Bran on Milled Rice Using Hyperspectral Imaging. Cereal Chem 2014. [DOI: 10.1094/cchem-11-13-0238-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wei-Tung Chen
- Department of Bio-Industrial Mechatronics Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 106, Taiwan
| | - Yan-Fu Kuo
- Department of Bio-Industrial Mechatronics Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei 106, Taiwan
- Corresponding author. Phone: +886-2-33665329. Fax: +886-2-23627620
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19
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Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling. Journal of Food Science and Technology 2013; 52:1602-9. [PMID: 25745230 DOI: 10.1007/s13197-013-1180-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/14/2013] [Accepted: 09/26/2013] [Indexed: 10/26/2022]
Abstract
Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultivars were milled using McGill laboratory mill for 30 and 40 s after warmed up the mill before milling. Four different milling temperatures per milling duration were achieved. Cooked rice texture properties were assessed using a uniaxial compression test and rice flour pasting properties measured using a TA-2000 rheometer. Results of this study showed that exposure of rice to high temperatures during milling significantly decreased cooked rice firmness. An increase in milled rice temperature after milling from 10.0 to 13.3 °C resulted in a 5.4 and 8.1 N decrease in cooked rice firmness. Although not always significant, the increase in milled rice temperature during milling resulted in an increase in cooked rice stickiness. The increase in milling temperature also showed significant increase in rice flour pasting properties. Changes in rice functional characteristics were attributed to the changes occurring to rice chemical constituents due to temperature exposure as indicated by the increase in rice protein hydrophobicity. Proteins are known to affect rice starch water holding capacity and other starch gelatinization properties.
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Ondier GO, Siebenmorgen TJ, Mauromoustakos A. Physicochemical Properties of Rice Dried in a Single Pass Using High Temperatures. Cereal Chem 2013. [DOI: 10.1094/cchem-09-12-0110-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- George O. Ondier
- Graduate student and university professor, respectively, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, U.S.A
| | - Terry J. Siebenmorgen
- Graduate student and university professor, respectively, Department of Food Science, University of Arkansas, Fayetteville, AR 72704, U.S.A
- Corresponding author. Phone: (479) 575-2841. Fax: (479) 575-6936. E-mail:
| | - Andronikos Mauromoustakos
- Professor, Agricultural Statistics Department, University of Arkansas, Fayetteville, AR 72704, U.S.A
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Saleh M, Meullenet JF. Broken rice kernels and the kinetics of rice hydration and texture during cooking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1673-1679. [PMID: 23174947 DOI: 10.1002/jsfa.5948] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2012] [Revised: 08/31/2012] [Accepted: 10/15/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND During rice milling and processing, broken kernels are inevitably present, although to date it has been unclear as to how the presence of broken kernels affects rice hydration and cooked rice texture. Therefore, this work intended to study the effect of broken kernels in a rice sample on rice hydration and texture during cooking. Two medium-grain and two long-grain rice cultivars were harvested, dried and milled, and the broken kernels were separated from unbroken kernels. Broken rice kernels were subsequently combined with unbroken rice kernels forming treatments of 0, 40, 150, 350 or 1000 g kg(-1) broken kernels ratio. Rice samples were then cooked and the moisture content of the cooked rice, the moisture uptake rate, and rice hardness and stickiness were measured. RESULTS As the amount of broken rice kernels increased, rice sample texture became increasingly softer (P < 0.05) but the unbroken kernels became significantly harder. Moisture content and moisture uptake rate were positively correlated, and cooked rice hardness was negatively correlated to the percentage of broken kernels in rice samples. CONCLUSION Differences in the proportions of broken rice in a milled rice sample play a major role in determining the texture properties of cooked rice. Variations in the moisture migration kinetics between broken and unbroken kernels caused faster hydration of the cores of broken rice kernels, with greater starch leach-out during cooking affecting the texture of the cooked rice. The texture of cooked rice can be controlled, to some extent, by varying the proportion of broken kernels in milled rice.
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Affiliation(s)
- Mohammed Saleh
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan.
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22
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Wood DF, Siebenmorgen TJ, Williams TG, Orts WJ, Glenn GM. Use of microscopy to assess bran removal patterns in milled rice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6960-6965. [PMID: 22642895 DOI: 10.1021/jf301263s] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
During rice milling, the bran and germ are successively removed from the caryopsis (kernel). Because bran and germ contain large quantities of lipid, the amount of lipid remaining on the kernel surface may be used as a method for the assessment of milling quality. Bulk samples of rice pureline varieties and an experimental hybrid were milled for 0, 10, 20, 30, and 40 s. Scanning electron microscopy (SEM) revealed that brown rice kernels had large contours of linear protuberances and depressions running lengthwise along the kernel surface. The protuberances were abraded successively during milling, but varying amounts of material remained in the depressions. Light microscopy combined with the lipid-specific probes Nile Blue A or Sudan Black B demonstrated that the material in the depressions observed with SEM was lipid. Sections of whole, milled rice kernels, prepared using a modified sectioning technique and stained with Nile Blue A, showed that portions of the embryo remain after milling and that lipid is located on or near the surface of the kernel. Differences in quantity and distribution of residual lipid as milling duration increased were documented photographically to indicate the extent to which the bran and embryo components were removed during milling. This paper provides proof of concept that residual lipid is a robust measure of the degree of milling.
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Affiliation(s)
- Delilah F Wood
- Agricultural Research Service, United States Department of Agriculture (USDA), Western Regional Research Center, Albany, California 94710, United States.
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Altheide MC, Morawicki RO, Hager TJ. Impact of milling and water-to-rice ratio on cooked rice and wastewater properties. FOOD SCI TECHNOL INT 2012; 18:291-8. [DOI: 10.1177/1082013211428001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Due to the environmental concerns and expense associated with the disposal of wastewater after industrial cooking of rice, the purpose of this study was to evaluate the extent of leaching, water uptake and volumetric expansion of rice during cooking at various milling durations and water-to-rice ratios. Two cultivars of Arkansas rice, a long grain (Francis) and a medium grain (Jupiter), were milled for 10, 20, and 30 s with a laboratory mill. Samples were cooked in aluminum foil covered beakers at water-to-rice ratios of 10:1, 15:1, and 20:1. After 20 min, rice was weighed for water uptake and measured for volumetric expansion using hexane displacement. The excess cooking water was evaluated for total solids, amylose, and protein to determine the extent of leaching. Water uptake and volumetric expansion significantly increased with milling duration in both cultivars. Leached solids increased as the water-to-rice ratio increased in Francis and increased with milling duration in Jupiter; however, the amylose content of leached solids was unaffected by the water-to-rice ratio in both cultivars. Thus, shorter milling durations may limit the extent of leaching during cooking, as observed with Jupiter, while a lower water-to-rice ratio may reduce wastewater contamination for cultivars similar to Francis.
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Affiliation(s)
- MC Altheide
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - RO Morawicki
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - TJ Hager
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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Lanning SB, Siebenmorgen TJ, Ambardekar AA, Counce PA, Bryant RJ. Effects of Nighttime Air Temperature During Kernel Development of Field-Grown Rice on Physicochemical and Functional Properties. Cereal Chem 2012. [DOI: 10.1094/cchem-12-11-0146] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sarah B. Lanning
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
| | - Terry J. Siebenmorgen
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
- Corresponding author. Phone: (479) 575-2841. Fax: (479) 575-6936. E-mail:
| | - Amogh A. Ambardekar
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
| | - Paul A. Counce
- University of Arkansas Rice Research and Extension Center, Stuttgart, AR 72160
| | - Rolfe J. Bryant
- USDA ARS Dale Bumpers National Rice Research Center, Stuttgart, AR 72160
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25
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Shen Y, Liu L, Jiang L, Zhang Y, Liu X, Zhai H, Wan J. Identification of Quantitative Trait Loci Affecting Grain Fat Content in Rice (Oryza sativaL.). Cereal Chem 2010. [DOI: 10.1094/cchem-87-2-0118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yingyue Shen
- State Key Laboratory for Crop Genetics & Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University; Weigang 1, Nanjing 210095, China
| | - Linglong Liu
- State Key Laboratory for Crop Genetics & Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University; Weigang 1, Nanjing 210095, China
| | - Ling Jiang
- State Key Laboratory for Crop Genetics & Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University; Weigang 1, Nanjing 210095, China
| | - Yingxing Zhang
- State Key Laboratory for Crop Genetics & Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University; Weigang 1, Nanjing 210095, China
| | - Xiaolu Liu
- Institute of Crop Science, The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing 10081, China
| | - Huqu Zhai
- Institute of Crop Science, The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing 10081, China
| | - Jianmin Wan
- State Key Laboratory for Crop Genetics & Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University; Weigang 1, Nanjing 210095, China
- Institute of Crop Science, The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing 10081, China
- Corresponding author. Fax: 0086-25-84396516. E-mail:
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26
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Graves AM, Siebenmorgen TJ, Saleh MI. A Comparative Study Between the McGill #2 Laboratory Mill and Commercial Milling Systems. Cereal Chem 2009. [DOI: 10.1094/cchem-86-4-0470] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- A. M. Graves
- Graduate assistant, university professor, and postdoctoral associate, respectively, University of Arkansas, Dept. of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
| | - T. J. Siebenmorgen
- Graduate assistant, university professor, and postdoctoral associate, respectively, University of Arkansas, Dept. of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
- Corresponding author. Phone: 479-575-2841. Fax: 479-575-6936. E-mail:
| | - M. I. Saleh
- Graduate assistant, university professor, and postdoctoral associate, respectively, University of Arkansas, Dept. of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
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MORAWICKI RUBÉNO, SIEBENMORGEN TERRY, CHO MIJIN. STUDY OF SOLIDS LEACHED DURING RICE COOKING USING THE TRANSMITTANCE AT 650 NM. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00252.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Saleh MI, Meullenet JF, Siebenmorgen TJ. Development and Validation of Prediction Models for Rice Surface Lipid Content and Color Parameters Using Near-Infrared Spectroscopy: A Basis for Predicting Rice Degree of Milling. Cereal Chem 2008. [DOI: 10.1094/cchem-85-6-0787] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. I. Saleh
- Department of Food Science University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
| | - J. F. Meullenet
- Department of Food Science University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
- Corresponding author. Phone: (479) 575-6822. E-mail:
| | - T. J. Siebenmorgen
- Department of Food Science University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
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29
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Wang HL, Zhang WW, Liu LL, Shen YY, Wang JK, Jiang L, Zhai HQ, Wan JM. Dynamic QTL Analysis on Rice Fat Content and Fat Index Using Recombinant Inbred Lines. Cereal Chem 2008. [DOI: 10.1094/cchem-85-6-0769] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- H. L. Wang
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
| | - W. W. Zhang
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
| | - L. L. Liu
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
| | - Y. Y. Shen
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
| | - J. K. Wang
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - L. Jiang
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
| | - H. Q. Zhai
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - J. M. Wan
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
- Corresponding author. Phone: +86-25-84396516. Fax: +86-25-84396516. E-mail: , or
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30
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Cooper NTW, Siebenmorgen TJ, Counce PA. Effects of Nighttime Temperature During Kernel Development on Rice Physicochemical Properties. Cereal Chem 2008. [DOI: 10.1094/cchem-85-3-0276] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- N. T. W. Cooper
- Program associate and university professor, respectively, Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
| | - T. J. Siebenmorgen
- Program associate and university professor, respectively, Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
- Corresponding author. Phone: 479-575-2841. Fax: 479-575-6936. E-mail address:
| | - P. A. Counce
- Professor, University of Arkansas Rice Research and Extension Center, Stuttgart, AR
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31
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SALEH MOHAMMEDI, MEULLENET JEANFRANCOIS. EFFECT OF PROTEIN DISRUPTION USING PROTEOLYTIC TREATMENT ON COOKED RICE TEXTURE PROPERTIES. J Texture Stud 2007. [DOI: 10.1111/j.1745-4603.2007.00105.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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32
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Patindol JA, Gonzalez BC, Wang YJ, McClung AM. Starch fine structure and physicochemical properties of specialty rice for canning. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2006.08.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Bergman CJ, Goffman FD. A Gas Chromatography Procedure for Determining Milled Rice Surface Lipid Content. Cereal Chem 2007. [DOI: 10.1094/cchem-84-2-0202] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- C. J. Bergman
- Department of Food and Beverage, University of Nevada-Las Vegas, Las Vegas, NV 89154 U.S.A
- Corresponding author. E-mail:
| | - F. D. Goffman
- Philip Morris International, R&D Department, Quai Jeanrenaud 56, 2000 Neuchatel, Switzerland
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34
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Saleh MI, Meullenet JF. Effect of Moisture Content at Harvest and Degree of Milling (Based on Surface Lipid Content) on the Texture Properties of Cooked Long-Grain Rice. Cereal Chem 2007. [DOI: 10.1094/cchem-84-2-0119] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mohammed I. Saleh
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
| | - Jean-Francois Meullenet
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704
- Corresponding author. Phone: 479-575-6822. E-mail:
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35
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Cooper NTW, Siebenmorgen TJ. Correcting Head Rice Yield for Surface Lipid Content (Degree of Milling) Variation. Cereal Chem 2007. [DOI: 10.1094/cchem-84-1-0088] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- N. T. W. Cooper
- Graduate assistant and university professor, respectively, University of Arkansas, Department of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
| | - T. J. Siebenmorgen
- Graduate assistant and university professor, respectively, University of Arkansas, Department of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
- Corresponding author. Phone: 479-575-2841. Fax: 479-575-6936. E-mail:
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36
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Wang HL, Wan XY, Bi JC, Wang JK, Jiang L, Chen LM, Zhai HQ, Wan JM. Quantitative Analysis of Fat Content in Rice by Near-Infrared Spectroscopy Technique. Cereal Chem 2006. [DOI: 10.1094/cc-83-0402] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- H. L. Wang
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
| | - X. Y. Wan
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
| | - J. C. Bi
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
| | - J. K. Wang
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - L. Jiang
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
| | - L. M. Chen
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
| | - H. Q. Zhai
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - J. M. Wan
- National Key Laboratory for Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, 210095, China
- Corresponding author. Phone: +86-25-84396516. Fax: +86-25-84396516. E-mail:
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37
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Siebenmorgen TJ, Bautista RC, Meullenet JF. Predicting Rice Physicochemical Properties Using Thickness Fraction Properties. Cereal Chem 2006. [DOI: 10.1094/cc-83-0275] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- T. J. Siebenmorgen
- Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
- Corresponding author. E-mail:
| | - R. C. Bautista
- Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
| | - J.-F. Meullenet
- Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
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38
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Siebenmorgen TJ, Matsler AL, Earp CF. Milling Characteristics of Rice Cultivars and Hybrids. Cereal Chem 2006. [DOI: 10.1094/cc-83-0169] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- T. J. Siebenmorgen
- Professor and research associate, respectively, University of Arkansas, Department of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
- Corresponding author. Phone: 479-575-2841. Fax: 479-575-6936. E-mail:
| | - A. L. Matsler
- Professor and research associate, respectively, University of Arkansas, Department of Food Science, 2650 N. Young Ave., Fayetteville, AR 72704
| | - C. F. Earp
- Former research scientist, RiceTec, Inc., 3505 Linwood St., Pearland, TX 77581
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