Search Results - "Sticky

Omgivningens påverkan på pollinering av rödklöver by Brodde, Frans, Åkesson, Pär

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Desarrollo y multiplicación de variedades comerciales de cítricos by Martínez, Mauricio Fernando, Barreto Rojas, Juliene Andrea, Murcia Riaño, Nubia

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Métodos de trampeo para la captura del gusano tornillo Telchin atymnius (Dalman, 1824) en cultivos de plátano (Musa AAB) by Silva Arero, Elías Alexander, Cardona, William Andrés, Bolaños Benavides, Martha Marina, Atuesta Moreno, Sebastián Felipe

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Avances en el conocimiento y recomendaciones para el manejo integrado de la enfermedad Huanglongbing (HLB) en los cultivos de cítricos en Colombia by Kondo, Takumasa, Murcia Riaño, Nubia, Pérez Artiles, Lumey, Martínez, Mauricio Fernando, Ríos Rojas, Liliana, Parra Fuentes, Madeleyne, Guarín, Juan Humberto, Carabalí Muñoz, Arturo, Orduz Rodríguez, Javier Orlando, Castillo Urquiza, Gloria Patricia, Barreto Rojas, Juliene Andrea, Gómez Correa, Juan Camilo, Montes Rodríguez, José Mauricio, Yacomelo Hernández, Marlon José, Brochero Bustamante, Carlos Esteban, Burbano Díaz, Ronal Arturo, López Galé, Yeison, Campos Patiño, Yenifer, Ramos Portilla, Andrea Amalia, Camelo Martínez, Catalina, Díaz Niño, María Fernanda

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Control de calidad fisicoquímico de bioplaguicidas microbianos by Grijalba Bernal, Erika Paola

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International Cooperative Comparison of Instrument Methods for Cooked Rice Texture by Juliano, Bienvenido O., Perez, Consuelo M., BARBER, SALVADOR, Blakeney, Anthony B., IWASAKI, TETSUY A., SHIBUYA, NAOTO, KENEASTER, KENNETH K., CHUNG, SOOMI, LAIGNELET, BERNARD, LAUNAY, B., DEL MUNDO, ANGELITA M., Suzuki, Hiroshi, SHIKI, JUN'ICHI, TSUJI, SHOJIRO, YAMA, JUNKO TOKO, TATSUMI, KYOKO, WEBB, BILL D.

“…Instrument indexes for hardness correlated positively among each other as did those for stickiness. Most hardness indexes showed significant negative correlation with stickiness indexes. …”
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Influence of cassava variety and storage on gari quality by Almazan, A.M.

“…Storage of gari with moisture content of ó 10 '#percent#'in sealed plastic bags at 25ñ 2øC for periods ranging 2-40 weeks resulted in decreased cyanide concentration and less eba stickiness.…”
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Genetic diversity of organoleptic properties in water yam (Dioscorea alata L.) by Egesi, Chiedozie N., Asiedu, Robert, Egunjobi, J.K., Bokanga, M.

“…Consistency, colour and stickiness determined the general preference for pounded yam. …”
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Changes in Physicochemical Properties of Rice During Storage by Villareal, R.M., Resurreccion, A.P., Suzuki, L.B., Juliano, Bienvenido O.

“…Changes in hardness index, water absorption, stickiness, viscosity, salt‐soluble protein, free fatty acids, and carbonyl compounds during storage are discussed.…”
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The effect of durum wheat bran particle size on the quality of bran enriched pasta by Sandberg, Emmy

“…Stickiness decreased with decreasing bran particle sizes and the pasta containing the smallest particles were significantly less preferred compared to the pasta with larger bran particles. …”
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Texture Changes and Storage of Rice by Perez, Consuelo M., Juliano, Bienvenido O.

“…Surface defatting with petroleum ether had little effect on storage change in cooked rice hardness and stickiness, but reduced the changes in gel consistency and amylograph setback and consistency.…”
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Sensory and Instrumental Evaluation of Texture of Cooked and Raw Milled Rices with Similar Starch Properties by Mundo, Angelita M. Del, Kosco, Deborah A., Juliano, Bienvenido O., Siscar, Julie Joy H., Perez, Consuelo M.

“…Instrumental methods for translucency and whiteness of raw rice and Instron hardness and stickiness of cooked rice were not able to detect differences perceived by the Filipino consumer panels.…”
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Los volátiles microbianos y su potencial en el control biológico de fitopatógenos e insectos by Clerck, Caroline de, Borrero Echeverry, Felipe

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Incorporating iron fortificant in ultrasonicated waxy rice led to its stickier and firmer characteristics by Bonto, Aldrin, Camacho, Drexel, Sreenivasulu, Nese

“…The textural hardness of fortified sonicated rice significantly decreased (p < 0.01) by 19%, attributed to the microporous formation after the ultrasonic treatment. The rice stickiness increased by 39.5% after ultrasonication, and iron fortification was associated with the enhancement of the leached amylopectin-iron network resulting in a stronger attraction between the fortified rice and the TPA probe. …”
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How the cuticle of soil-digging beetles can help us achieve non-stick surfaces for soil tillage tools: a review by Favret, Eduardo Alfredo, Guillen, Noelia Belén, Setten, Lorena

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Unraveling the impact of nitrogen nutrition on cooked rice flavor and texture by Champagne, Elaine T., Bett-Garber, Karen L., Thomson, Jessica L., Fitzgerald, Melissa A.

“…Models revealed a negative correlation of protein content with initial starchy coating, slickness, and stickiness between grains—three attributes that are perceived when cooked rice is first introduced into the mouth. …”
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Sensory evaluation of upland rice varieties with farmers: A case study by Singh, R.K., Prasad, Kameshwari, Mandal, Nimai Prasas, Singh, Rama Kant, Courtois, Brigitte, Singh, Virendra Pal, Paris, T.R.

“…Twenty-four farmers (12 women and 12 men) evaluated 15 upland rice varieties as raw rice and parboiled rice for milled and cooked rice appearance, color, odor, texture, stickiness, taste, and overall acceptability. The rice samples were milled and cooked by the women farmers following their ordinary practices, one variety recorded good result with both raw and parboiled modes of preparation, the preferences of women and men farmers did not differ significantly. …”
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Impact of gender on trait prioritization and food product profile (fufu) development in Nigeria: Guide to breeders by Madu, Tessy, Nwafor, Solomon, Onyemauwa, Nnaemeka, Ukeje, Blesing, Ejechi, Mercy, Okoye, Benjamin

“…Smoothness and mouldability ranked high in terms of importance, followed by stickiness, stretchability and color, while hardness/softness and aroma were ranked the lowest. …”
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Incorporation of oat β-glucan in pasta and the effect on product quality by Brandstedt, Tove

“…Cooking quality was evaluated by measuring optimal cooking time, cooking loss and water absorption. Stickiness, firmness, elasticity, grain flavour and colour were also evaluated. …”

From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria by Ndjouenkeu, R., Kegah, F.N., Teeken, Béla, Okoye, B.C., Madu, Tessy, Olaosebikan, O., Chijioke, Alamu Ugo, Bello, A.A., Osunbade, A.O., Owoade, D., Takam-Tchuente, N.H., Njeufa, E.B., Chomdom, I.L.N., Forsythe, L., Maziya-Dixon, Busie, Fliedel, G.

“…Eba, the major consumption form of gari in Cameroon and Nigeria, is mainly characterised by its textural properties: smoothness, firmness, stickiness, elasticity and mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision‐making by breeders and the development of high‐throughput selection methods of cassava varieties. …”
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