Search Results - ((food processing) OR (rice processing))

Exploring nutritional compositions, volatile compounds, health benefits, emerging processing technologies, and potential food products of glutinous rice: a review by Mohd Ali, Maimunah, Hashim, Norhashila

“…Emerging processing technologies related to glutinous rice are elaborated to improve the latest developments for incorporating them into various food products.…”
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Rice bran: from waste to nutritious food ingredients by Tan, Bee Ling, Norhaizan, Mohd Esa, Chan, Lee Chin

“…Rice is predominantly consumed as white rice, a refined grain that is produced during the rice milling process which removes the bran and germ and leaves the starchy endosperm. …”
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Land Suitability for Rice Growing In the Klang Valley Using Geographical Information System and Analytical Hierarchy Process for Urban Food Security by Abu Bakar, Shamsul

“…By using Geographical Information System (GIS) and Analytical Hierarchy Process (AHP), a land suitability analysis for rice cultivation was carried out in this study area. …”
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Rice for food security: revisiting its productivity, diversity, rice milling process and nutrient content by Mohidem, Nur Atikah, Hashim, Norhashila, Shamsudin, Rosnah, Che Man, Hasfalina

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Quality elements of rice processing; rice millers view on quality during rice production by Zulpikri, Muhammad Afif, Nasirun, Noraini, Mohamed Kassim, Kamsol, Muhammad Noor, Sarina

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Determination of physical rice composition using image processing technique by Bibi Hanibah, Siti Sharifah, Bejo, Siti Khairunniza, Wan Ismail, Wan Ishak, Wayayok, Aimrun

“…Physical rice grain composition is one of the components used for rice grading which involve the identification of head rice and broken rice. …”
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A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality by Fitri, Nursyah, Chan, Sharon Xi Ying, Qadi, Wasim S.M., Wong, Pei Lou, Hellal, Khaoula, Hamezah, Hamizah Shahirah, Mediani, Ahmed, Abas, Faridah

“…Additionally, this review can benefit the researchers as well as food sectors involved in the commercialization of fermented rice by providing fundamental insights into fermentation processes and guidance for generating high-quality products without compromising customer safety and health.…”
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Parboiled rice processing method, rice quality, health benefits, environment and future perspectives: a review by Muchlisyiyah, Jhauharotul, Shamsudin, Rosnah, Kadir Basha, Roseliza, Shukri, Radhiah, How, Syahmeer, Niranjan, Keshavan, Onwude, Daniel

“…Parboiled rice is recognized for its greater milling yield and reduced rice breakage compared to raw rice during processing. …”
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Midea Group Co. Ltd / Siti Saihah Ibrahim by Ibrahim, Siti Saihah

“…Although rice cookers do not necessarily speed up the cooking process, with an electric rice cooker the cook's involvement in cooking rice is reduced to simply measuring the rice, preparing the rice properly and using the correct amount of water - the rest of the process is automated. …”
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Modelling mastication and aroma release from white rice during food oral processing by How, Syahmeer, Jones, Jim R., Morgenstern, Marco P., Gray-Stuart, Eli, Bronlund, John E., Saint-Eve, Anne, Cristian Trelea, Ioan, Souchon, Isabelle

“…A mathematical model describing the aroma release from white rice during food oral processing (FOP) was developed based of a coupled selection-breakage and mass transport models. …”
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Nutrient Composition of Selected Cooked and Processed Snack Foods by Tee, E Siong, Shahid, Siti Mizura, Ariffin, Anuar, Kuladevan, R., Young, S. I., Khor, Swan Choo, Chin, S. K.

“…Nutrient composition of 27 cooked snack foods and 19 processed snacks was determined. The cooked foods were mostly cereal based, made from wheat flour, rice or rice flour, and almost all of them were traditional Malaysian kuih or dishes. …”
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Paddy-tech machines / Awangku Irfan Haqimie Awang Abdul Ghani, Sailfan Sultan and Muhammad Afiq Afdhal Abdua by Awang Abdul Ghani, Awangku Irfan Haqimie, Sultan, Sailfan, Abdua, Muhammad Afiq Afdhal

“…In the process of milling the rice after harvest, our method not only makes husking simpler, but it also makes the milling process simpler. …”
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Feature extraction for head and broken rice detection using image processing technique by Bibi Hanibah, Siti Sharifah, Bejo, Siti Khairunniza, Wan Ismail, Wan Ishak, Wayayok, Aimrun

“…In this paper, a new approach of image processing technique has been developed to extract rice features. …”
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Modelling the role of oral processing on in vivo aroma release of white rice: conceptual model and experimental validation by How, Muhammad Syahmeer, Jones, Jim R., Morgenstern, Marco P., Gray-Stuart, Eli, Bronlund, John E., Saint-Eve, Anne, Trelea, Ioan Cristian, Souchon, Isabelle

“…A conceptual model was developed to relate oral processing parameters and aroma release of cooked white rice. …”
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Development of rice washing machine (warima) by Ismail, Yunus

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Kinetics of water absorption during rice soaking: a review by Muchlisyiyah, Jhauharotul, Shamsudin, Rosnah, Hashim, Norhashila, Kadir, Roseliza, Che Man, Hasfalina

“…Hydration is a crucial step in the processing of glutinous rice. It occurs prior to the cooking operation. …”
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Instant Turkish Rice / Muhammad Fahmi Mohd Fauzi and Mohamad Isyraf Fauzi by Mohd Fauzi, Muhammad Fahmi, Fauzi, Mohamad Isyraf

“…The use of quality ingredients in the processing of these food products. The idea to create this Instant Turkish Rice was started when we found out that to obtain this turkey rice is very difficult because this turkey rice can only be done by expert cooks only. …”
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Lactic Acid Production From Broken Rice Via Fermentation Process by Baharuddin, Nur Shuhada

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By-products of rice processing: an overview of health benefits and applications by Mohd Esa, Norhaizan, Tan, Bee Ling, Loh, Su Peng

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Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids by Muhammad, Lubowa

“…Noodles are the main processed food product made from rice flour. However, fresh rice noodles have a weak structure, are generally fragile, sticky and easily collapse in overall structure upon high handling/temperature processing. …”
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