Papers mentioning rice bread or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The influence of lactic acid bacteria (LAB) strains of various species isolated from Chinese traditional sourdough on the properties of rice sourdough and the textural and flavor q... Read full abstract on PubMed →
Gluten-free rice bread made from <i>japonica</i> rice finds challenge in achieving a good shape and structure, presenting a significant obstacle in the baking industry. This study... Read full abstract on PubMed →
This study was aimed to investigate the effects of wet, semi-dry, and dry milling on the quality characteristics of rice flour and the anti-aging quality of rice bread. The wet mil... Read full abstract on PubMed →
There is considerable interest in preparing high-quality gluten-free bread. The effect of the molecular structure of extruded pregelatinization starch on the dough's rheological pr... Read full abstract on PubMed →
Mead was analyzed by using the concept of molecular sensory science for the identification of key odorants. A total of 29 odor-active compounds were identified in mead by using gas... Read full abstract on PubMed →
Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy a... Read full abstract on PubMed →
Extensive and long-term efforts on wheat breeding [...]. Read full abstract on PubMed →
Gluten-free rice breading (RB) is generally prepared by shredding of gluten-free rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of t... Read full abstract on PubMed →
Papain (cysteine protease), subtilisin (Protin SD-AY10, serine protease), and bacillolysin (Protin SD-NY10, metallo protease) increased the specific volume of gluten-free rice brea... Read full abstract on PubMed →
The impact of dough hydration level and particle size distribution of the rice flour on the gluten free bread quality and in vitro starch hydrolysis was studied. Rice flour was fra... Read full abstract on PubMed →
BACKGROUND: Colorectal cancer (CRC) incidence rate increased rapidly in Japan between the 1950s and 1990s. We examined the association between rice intake and CRC risk in compariso... Read full abstract on PubMed →
BACKGROUND: It is difficult to predict rice bread quality only from the amylose content (AC) or dough characteristics of new lines produced by rice breeding programmes. This study... Read full abstract on PubMed →
Childhood diet is important for brain development. Furthermore, the quality of breakfast is thought to affect the cognitive functioning of well-nourished children. To analyze the r... Read full abstract on PubMed →
It became possible to produce high-quality and bio-functional wheat/rice bread and wheat/rice noodles by blending, pre-germinated and cooked brown rice of a super-hard cultivar wit... Read full abstract on PubMed →
Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from... Read full abstract on PubMed →
Gluten-free breads are usually characterized by deficient quality characteristics as compared to wheat breads. Problems related to volume and crumb texture are associated with glut... Read full abstract on PubMed →
Small intestinal bacterial overgrowth (SIBO) and extraoral halitosis are often observed in functional dyspepsia (FD). We aimed to identify their associations for the first time. In... Read full abstract on PubMed →
Methyl mercaptan is a typical volatile organosulfur pollutant contained in many gases emitted by urban waste treatment, various industries, natural gas handling, refining processes... Read full abstract on PubMed →
Odor emission during livestock manure treatment poses a threat to the environment and human health. However, the odor emission profiles and related factors of commonly employed pou... Read full abstract on PubMed →
This study aimed to measure the levels of volatile sulfur compounds and investigate the occurrence of halitosis in patients with gingivitis and periodontitis. Additionally, the inc... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.