Texture qualities of cooked rice are comprised of many indexes with the complex relationship, so it is difficult to analyze and evaluate cooked rice. In this paper, the related indexes of texture properties were conve...Texture qualities of cooked rice are comprised of many indexes with the complex relationship, so it is difficult to analyze and evaluate cooked rice. In this paper, the related indexes of texture properties were conversed into the independent indexes of principal component based on the principal component analysis method. The results showed that the rice kernel types influenced the meanings of principal components indexes. For long and short rice, the first principal component was comprehensive index. But the second principal component was springiness for the short rice, while it was adhesiveness for long rice. Therefore, the first principal component can be used to express the quality of cooked rice with a few of indexes, and the rice type can be recognized according to the second principal component.展开更多
Appearance and cooked rice elongation are key quality traits of rice. Although some QTL for these traits have been identified, understanding of the genetic relationship between them remains limited. In the present stu...Appearance and cooked rice elongation are key quality traits of rice. Although some QTL for these traits have been identified, understanding of the genetic relationship between them remains limited. In the present study, large phenotypic variation was observed in 760 accessions from the 3 K Rice Genomes Project for both appearance quality and cooked rice elongation. Most component traits of appearance quality and cooked rice elongation showed significant pairwise correlations, but a low correlation was found between appearance quality and cooked rice elongation. A genome-wide association study identified 74 QTL distributed on all 12 chromosomes for grain length, grain width, length to width ratio, degree of endosperm with chalkiness, rice elongation difference, and elongation index. Thirteen regions containing QTL stably expressed in multiple environments and/or exerting pleiotropic effects on multiple traits were detected. By gene-based association analysis and haplotype analysis, 46 candidate genes, including five cloned genes, and 49 favorable alleles were identified for these 13 QTL. The effect of the candidate gene Wx on rice elongation difference was validated by a transgenic strategy. These results shed light on the genetic bases of appearance quality and cooked rice elongation and provide gene resources for improving rice quality by molecular breeding.展开更多
This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork ...This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork sausage by inoculating sausage samples containing preservative with an S.aureus strain producing staphylococcal enterotoxin A(SEA)and then storing them at 37℃ for 36 h.Samples were analyzed every 3 h to count the S.aureus colonies and to detect SEA.The modified Gompertz model was used to describe S.aureus growth in the samples under various conditions,and the preservatives with a significant antimicrobial effect were selected.In addition,the antimicrobial effects of the selected preservatives under various concentrations were tested.Results showed that sodium nitrite,nisin,and potassium sorbate had a weak effect against S.aureus growth and had no effect against SEA production,whereas sodium lactate could significantly inhibit S.aureus growth and SEA production.Moreover,the antimicrobial effect of sodium lactate was concentration-dependent,wherein sodium lactate concentration<12 g/kg showed no inhibitory effect,but when the concentration was increased to 24 g/kg,sodium lactate could effectively inhibit S.aureus growth and SEA production,and at 48 g/kg,sodium lactate had a significant inhibitory effect.展开更多
Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomit...Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.展开更多
Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating ...Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating cerebral stroke,where patients often face severe constipation.This study explored the pharmacological effects and mechanisms of CR against ischemic stroke(IS)in rats.We used integrated analysis of gut microbiota,metabolomics,and network pharmacology.Methods:The compounds in CR were identified using LC-MS/MS.The impact of CR on rat middle cerebral artery occlusion/reperfusion(MCAO/R)-induced cerebral infarct size and brain tissue pathology was assessed through 2,3,5-triphenyl tetrazolium chloride and HE staining.Changes in hemorheology were measured by evaluating blood viscosity,and serum levels of pro-inflammatory cytokine were also determined.Gut microbiota composition was analyzed through 16S rRNA gene sequencing.Serum metabolites were examined using untargeted metabolomics and Spearman correlation analysis.The pseudo-germ-free test was used to determine whether tumour necrosis factor-α(TNF-α)and interleukin-1β(IL-1β)improvement in IS are dependent on gut microbiota.Results:In vivo studies showed CR enhances neurobehavioral function in MCAO/R rats and reduces cerebral infarction area.CR also ameliorates brain and intestinal barrier damage caused by stroke.It also decreased inflammation and oxidative stress in IS rats.Furthermore,CR promotes the growth of Akkermansia and Verrucomicrobia,aiding in intestinal barrier repair.Notably,CR primarily influences the primary bile acid biosynthesis pathway.The pseudo-germ-free experiment and network pharmacology confirmed TNF-αand IL-1βas potential targets.CR relies on gut microbiota for its anti-inflammatory effects to improve IS.Conclusion:Cooked rhubarb offers neuroprotective benefits by enhancing beneficial bacteria abundance and regulating bile acid metabolism.It emerges as a potential therapeutic agent for IS.展开更多
Off-grid solar cooking in the developed and developing regions of the world is becoming one response to climate change that causes wood-fuel shortages and an increase in cost of coal, gas, and electricity production a...Off-grid solar cooking in the developed and developing regions of the world is becoming one response to climate change that causes wood-fuel shortages and an increase in cost of coal, gas, and electricity production and their transportation. This paper examines a series unloaded temperature and loaded (food) performance metrics for an inclined window solar box cooker (SBC) designed for Mediterranean latitudes (35.31˚N, 24.31˚E). Solar radiation analysis using two different computer software platforms (SunCalc and Autodesk Revit® with insight plug-in software) is used to date and time-stamp the solar box cooker solar input power. Performed sensible heat tests demonstrate that the solar cooker can reach unloaded internal temperatures of 120˚C at a solar irradiance of 192 W, and a first figure of merit of 0.08 to 0.105. Food cooking metrics is performed on: whole eggs-without water, and the following with water;White medium-grain rice, rice pudding, pastitsio #2 pasta and Brown small lentils. The analytical metrics reveals that their required cooking power is 13 to 53 W;cooking energy of 94 to 210 kJ and energy density is 0.2 to 0.6 kJ⋅g−1. Using day and time-stamped computed solar input power the food cooking power efficiency varies between 6% to 8.9% for three whole eggs-without water, and 16% to 35.5% for rice, pasta, and lentils cooked in water. For water-stressed communities in traditional desert and emerging drought regions a mass-based wastewater/product metrics is used to help drive the water efficiency of the solar cooking process.展开更多
IT＇s lunch hour on a weekday and the little restaurant in central Beijing is packed to th＇e gills. Harried-looking waiters run from table to table to cope with the stream of orders and the manager＇s fingers fly lik...IT＇s lunch hour on a weekday and the little restaurant in central Beijing is packed to th＇e gills. Harried-looking waiters run from table to table to cope with the stream of orders and the manager＇s fingers fly like lightning over the calculator as she totes up bills.展开更多
Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on te...Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.展开更多
Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not be...Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.展开更多
To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each c...To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice variety（Ciherang and Ciliwung） and the second factor was the cooking method（stovetop, boiling and steaming, and rice cooker）. Results showed that Ciherang and Ciliwung varieties were classified into slender grain rice type with yellowred color. The amylose content of Ciherang was classified as moderate, while the amylose content of Ciliwung classified as low. The most abundant amino acid contained in Ciherang and Ciliwung varieties was glutamic acid. Statistical analysis showed that cooking method had significant effects on texture, lightness, chroma, hue and moisture content of cooked rice. Rice cooked with liwet method had the lowest texture value, lowest lightness value, highest chroma value, and highest moisture content.展开更多
Geographical indication(GI)rice refers to the rice of specific geographical origin,which tends to have a good taste quality and a high commodity price.Rice is favored for its soft texture and chewiness after cooking.H...Geographical indication(GI)rice refers to the rice of specific geographical origin,which tends to have a good taste quality and a high commodity price.Rice is favored for its soft texture and chewiness after cooking.However,GI rice is also plagued by rice fraud.Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry.In this study,we determined the taste quality of rice.Untargeted metabolomics based on UHPLC-Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking.Our findings suggested that GI rice showed lower protein and amylose content,resulting in higher starch gelatinization properties and taste quality.This study identified 520 metabolites,among which 142 and 175 were significantly different between GI and regular rice,before and after cooking,respectively.The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice.GI rice was lower in amino acids and lipid metabolite content before and after cooking,which may be the reason for the excellent taste quality.Through linear discriminant analysis,we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins,up to 100%.This work gained new insights into the metabolites of GI rice,which explains its excellent taste quality.The rice metabolites after cooking could be used for more accurate geographical identification of rice.展开更多
Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetab...Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amygdalina, Cucurbita maxima, Amarathus hybridus, Colococia esculenta, Solanum macrocarpon and Telfairia occidentalis) consumed in Bamenda, Cameroon. A survey was carried out in 70 households in Bamenda, Cameroon to determine methods of preparation of these green leafy vegetables. Iron, antinutrients and vitamin C levels were determined using standard methods and the bioavailability of iron was determined using an in vitro dialys ability method. The vegetables used for the study were cooked with the addition of tomatoes, peanuts, melon seeds and soybean seeds. The loss of iron in GLVs was as a result of dilution caused by addition of the principal ingredients. The V. amygdalina cooked with soybean contained the highest level of iron (128.28 mg/100g). The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g;the C. esculenta recorded the highest with values ranging between 0.14 - 0.35 g/100g;the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g);and the vegetables cooked with melon seeds recording the highest in phytatelevels (70 - 1.63 g/100g). Vitamin C levels were highest in the S. macrocarpon cooked with tomatoes (199.96 mg/100g). Iron bioavailability was highest in A. hybridus cooked with tomatoes (28.09%). The iron bioavailability negatively correlated with phytates and positively with vitamin C. GLV consumed in Bamenda are good sources of iron whose bioavailability can be improved by using tomatoes in cooking.展开更多
Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatme...Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatment (TC) with annealing and water-soluble fraction removal decreased the cooking losses for Goamibyeo but not for Chenmaai and Milyang260, which had soft kernels and contained less damaged starch than the hard kernel rice after milling. TC significantly reduced the hardness and adhesiveness of cooked noodles, and increased the cohesiveness according to the texture profile analysis. A sensory evaluation detected an increase in mouth feel firmness and elasticity of cooked TC noodles. These results indicate that annealing at room temperature for 3 h followed by the removal of the water-soluble fraction is effective for reducing the cooking losses and improving the textural properties of noodles made from rice flour with high starch damage.展开更多
This paper discussed the setting up of a comeuter automatic system for testing the dy-namic dissociating tension of cooked cocoon filament by means of microcomputer tech-niques.The dynamic dissociating tension of two ...This paper discussed the setting up of a comeuter automatic system for testing the dy-namic dissociating tension of cooked cocoon filament by means of microcomputer tech-niques.The dynamic dissociating tension of two kinds of row cocoons with differentreelability was tested and analysed under different cocoon cooking conditions.More relia-ble data have been obtained by quantitative tests.The conclusions reached by analysingthese data are of practical significance to perfecting the cocoon cooking theory,assessingcocoon quality,improving the cocoon cooking process,etc.展开更多
By the measurement and analysis on the viscoelasticity of cooked cocoons,theconclusion has been obtained that under the condition of random sampling,the loga-rithm attenuation factor of amplitude obeys normal distribu...By the measurement and analysis on the viscoelasticity of cooked cocoons,theconclusion has been obtained that under the condition of random sampling,the loga-rithm attenuation factor of amplitude obeys normal distribution. The measuring sam-ple size of cooked cocoons is explored.The mathimatic formula between cook periodand the logarithm attenuation factor of amplitude of cooked cocoon is known.Thisperfected the theory of measuring the degree of cocoon cooking by instruments.展开更多
The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pec...The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pectic substances of raw and cooked flesh were fractionated into three reagents. The galacturonic acid compositions of hydrochloric acid （HC1）-soluble pectin （PA）, sodium acetate buffer-soluble pectin （PB） and sodium hexametaphosphate-soluble pectin （PC） of raw flesh were 69.0%, 28.9% and 2.1%, respectively. Also, the degree of esterification （DE） ofPA, PB and PC was 67.4%, 61.5% and 55.6%, respectively. The DE of pectin was from the greatest to the least： PA 〉 PB 〉 PC, respectively, and the diethylaminoethyl （DEAE）-cellulose column chromatograms of PA and PB showed that they were comparatively in high methoxyl pectin. Therefore, about 50% of pectic substances in flesh were released into a cooking solution during 15-30 min of cooking. Highmethoxylpectin was degraded by β-elimination during boiling. Consequently, the flesh was separated into strands. This suggests that highmethoxylpectin glues strands together in the flesh of spaghetti squash.展开更多
The continuous increase in global demand and cost of electricity are some of the reasons that solar cooking has received much attention recently. Another factor which has also contributed to the acceptance of solar co...The continuous increase in global demand and cost of electricity are some of the reasons that solar cooking has received much attention recently. Another factor which has also contributed to the acceptance of solar cookers is global campaigns against actions that contribute to climate change. Various types of solar cookers are currently in existence, these are box, panel and parabolic cookers. Some solar cookers only function when the cooking section is placed under direct sunshine, while others have been modified to cook without directly exposing their cooking section to the sun. Most solar cookers face similar challenges, and these include, exposure of users to sun, inability to function at night or when there is no sunshine, low utilization efficiency and technical complexities. This report presents an indirect parabolic cooker that eliminates the identified solar cooker challenges. The cooker uses a parabolic reflector to focus the sun rays to a frustum shaped receiver that was placed at its focus. The cooker has an insulated cooking/heat storage tank which was separated from the dish and cavity receiver system. The heat transfer fluid was distributed through the system with the aid of high temperature flexible hoses. Several cooking tests including water boiling and pancake baking were done, an extensive analysis of cooking based on the international testing procedures for solar cookers was also carried out. This solar cooker had a utilization efficiency of 39%, an overall calculated exergy efficiency of 0.05% and an average characteristic boiling time of approximately 13 minutes/kg. The manufactured solar cooker in this study was used for family cooking.展开更多
Rice,a global staple,requires quality preservation in cold storage for food security and consumer preferences.This review focuses on challenges in rice quality,featuring insights on sushi rice rapidly evolving ready-t...Rice,a global staple,requires quality preservation in cold storage for food security and consumer preferences.This review focuses on challenges in rice quality,featuring insights on sushi rice rapidly evolving ready-to-eat food with a short shelf-life.Cooked rice storage undergoes crucial changes,notably starch retrogradation,impacting quality,sensory attributes and consumer acceptance.The review analyzes challenges,emphasizing rice quality,exploring various analytical methods such as differential scanning calorimetry,X-ray diffraction,texture profile analysis,nuclear magnetic resonance.Strategies and innovations-physical,chemical and biochemical are discussed for combating sushi rice quality deterioration.The review highlights the potential of additives and the importance of specific water content,pH and temperature to prevent retrogradation in rice.Emphasizing the need for further research and development,this review aims to enhance cold storage methods for rice and sushi rice in particular,ensuring the availability of premium rice products with uncompromised quality.展开更多
In this study,we investigated cooked hams to understand the relationship between display life and quality changes,as well as the microbiological characteristics of refrigerated storage for up to 90 days.Initially,the ...In this study,we investigated cooked hams to understand the relationship between display life and quality changes,as well as the microbiological characteristics of refrigerated storage for up to 90 days.Initially,the L*and a*values exhibited an initial decline with a gradual restitution to levels insignificantly disparate from those Day 15 hams.In contrast,the b*and h◦values demonstrated an ascending pattern,indicating an augmentation in yellow intensity during the storage.Furthermore,there was an observable escalation in the C*value following 45 days of storage,implying an amplified luminosity and vividness of color during the latter phase of the storage period.Analyses of TBARS,TVB-N,and other physicochemical indexes indicated that the hams underwent deterioration during storage.Whereas,UV-vis and fluorescence spectroscopy illustrated that the pigment in cooked hams changed from nitrosylheme(NO-heme)to Zn-protoporphyrin IX(ZnPP)during storage.The NO-heme content decreased from 41.08±0.44 to 12.76±0.29 mg/kg,while the ZnPP content increased from 12.19±0.41 to 89.44±1.57 mg/kg.The structure of the bacterial community in the ham samples changed over the storage period.Towards the end of the shelf life,the microbial population was dominated by Lactic acid bacteria(LAB),particularly Latilactobacillus(34.91%)and Leuconostoc(19.73%).Redundancy analysis and Pearson correlation revealed a positive correlation between Latilactobacillus and Leuconostoc with TBARS,TVB-N,ZnPP content,and negative correlations with Aw and NO-heme.展开更多
基金Education Department of Heilongjiang Province in China for the Oversea Researcher Projects(1151HZ01,10531002)
文摘Texture qualities of cooked rice are comprised of many indexes with the complex relationship, so it is difficult to analyze and evaluate cooked rice. In this paper, the related indexes of texture properties were conversed into the independent indexes of principal component based on the principal component analysis method. The results showed that the rice kernel types influenced the meanings of principal components indexes. For long and short rice, the first principal component was comprehensive index. But the second principal component was springiness for the short rice, while it was adhesiveness for long rice. Therefore, the first principal component can be used to express the quality of cooked rice with a few of indexes, and the rice type can be recognized according to the second principal component.
基金funded by the National Key Research and Development Program of China (2016YFD0100301)Project for Cultivating New Transgenic Varieties (2016ZX08009003-004)+2 种基金the Agricultural Science and Technology Innovation Program and the Cooperation and Innovation Mission (CAAS-ZDXT202001)Open Fund of Hubei Collaborative Innovation Center for Grain Industry (HCICGI2020-06)the National Natural Science Foundation of China (U19A2025 and 31870229)。
文摘Appearance and cooked rice elongation are key quality traits of rice. Although some QTL for these traits have been identified, understanding of the genetic relationship between them remains limited. In the present study, large phenotypic variation was observed in 760 accessions from the 3 K Rice Genomes Project for both appearance quality and cooked rice elongation. Most component traits of appearance quality and cooked rice elongation showed significant pairwise correlations, but a low correlation was found between appearance quality and cooked rice elongation. A genome-wide association study identified 74 QTL distributed on all 12 chromosomes for grain length, grain width, length to width ratio, degree of endosperm with chalkiness, rice elongation difference, and elongation index. Thirteen regions containing QTL stably expressed in multiple environments and/or exerting pleiotropic effects on multiple traits were detected. By gene-based association analysis and haplotype analysis, 46 candidate genes, including five cloned genes, and 49 favorable alleles were identified for these 13 QTL. The effect of the candidate gene Wx on rice elongation difference was validated by a transgenic strategy. These results shed light on the genetic bases of appearance quality and cooked rice elongation and provide gene resources for improving rice quality by molecular breeding.
基金Development of Application Technology Project(No:2015-114)issued by Science and Technology Committee of Shanghai Municipal GovernmentNational Key Scientific Instruments Project(No:2013YQ150557)issued by Ministry of Science and Technology of the P.R.China.
文摘This study was conducted to analyze the effects of sodium nitrite,nisin,potassium sorbate,and sodium lactate against Staphylococcus aureus(S.aureus)growth and staphylococcal enterotoxins(SEs)production in cooked pork sausage by inoculating sausage samples containing preservative with an S.aureus strain producing staphylococcal enterotoxin A(SEA)and then storing them at 37℃ for 36 h.Samples were analyzed every 3 h to count the S.aureus colonies and to detect SEA.The modified Gompertz model was used to describe S.aureus growth in the samples under various conditions,and the preservatives with a significant antimicrobial effect were selected.In addition,the antimicrobial effects of the selected preservatives under various concentrations were tested.Results showed that sodium nitrite,nisin,and potassium sorbate had a weak effect against S.aureus growth and had no effect against SEA production,whereas sodium lactate could significantly inhibit S.aureus growth and SEA production.Moreover,the antimicrobial effect of sodium lactate was concentration-dependent,wherein sodium lactate concentration<12 g/kg showed no inhibitory effect,but when the concentration was increased to 24 g/kg,sodium lactate could effectively inhibit S.aureus growth and SEA production,and at 48 g/kg,sodium lactate had a significant inhibitory effect.
文摘Eight different types of Bologna type cooked sausages apart from the control were produced in order to reduce the fat content (15%, 30%, 45%), replace the animal fat by olive oil (3%, 6.5% and 10%) as well as concomitant reduction and replacement of animal fat (30% of fat reduction with 2% of olive oil as an animal fat replacer). Quality attributes such as texture, water binding and color were monitored. Texture and water binding of fat reduced and fat replaced samples were quite similar to the control while color was strongly affected by the fat reduction and replacement. Fat reduction led to a redder cooked sausage and the addition of olive oil to a more yellow product. Chemical analysis revealed no major changes among samples apart from protein and fat content and fatty acid profile. Noteworthy, cooked sausage with more than 6.5% of olive oil achieved the World Health Organization’s recommendation on the nutritional fat index ((polyunsaturated + monounsaturated)/saturated fatty acid ≥ 2) which is very relevant to the development of healthier formulations. Cooked sausages with 45% of fat reduction and 30% fat reduced with 2% of olive oil were considered as the best by the panelists, which in addition had a balanced nutritional content by a lower caloric content. We concluded that fat reduction (up to 45%) and replacement (up to 10%) are possible with acceptable sensory quality and improved nutritional composition. When replacing animal fats by plant oils, the color of the product, which has a strong influence on the sensory acceptability of Bologna type cooked sausages, is affected. Therefore it must be controlled for a proper product development of meat products containing vegetable oils.
基金supported by Projects of The National Natural Science Foundation of China(Grant No.82173972,82374172,82004086,81473413,81274060)The National Major Scientific and Technological Special Project for“Significant New Drugs Development”during the 13th Five-year Plan Period(Grant No.2017ZX09301077)2021 Traditional Chinese Medicine(Medicine of South China)Industry Talents Project-Innovation Team of South China Medicine Resources,Guangdong Provincial Basic and Applied Basic Research Fund(Grant No.2023A1515011147).
文摘Background:Cooked rhubarb(CR)is obtained by steaming raw rhubarb(Rheum palmatum L.,Rheum officinale Baill.,or Rheum tanguticum Maxim.ex Balf.)with millet wine.It is used as a traditional Chinese medicine for treating cerebral stroke,where patients often face severe constipation.This study explored the pharmacological effects and mechanisms of CR against ischemic stroke(IS)in rats.We used integrated analysis of gut microbiota,metabolomics,and network pharmacology.Methods:The compounds in CR were identified using LC-MS/MS.The impact of CR on rat middle cerebral artery occlusion/reperfusion(MCAO/R)-induced cerebral infarct size and brain tissue pathology was assessed through 2,3,5-triphenyl tetrazolium chloride and HE staining.Changes in hemorheology were measured by evaluating blood viscosity,and serum levels of pro-inflammatory cytokine were also determined.Gut microbiota composition was analyzed through 16S rRNA gene sequencing.Serum metabolites were examined using untargeted metabolomics and Spearman correlation analysis.The pseudo-germ-free test was used to determine whether tumour necrosis factor-α(TNF-α)and interleukin-1β(IL-1β)improvement in IS are dependent on gut microbiota.Results:In vivo studies showed CR enhances neurobehavioral function in MCAO/R rats and reduces cerebral infarction area.CR also ameliorates brain and intestinal barrier damage caused by stroke.It also decreased inflammation and oxidative stress in IS rats.Furthermore,CR promotes the growth of Akkermansia and Verrucomicrobia,aiding in intestinal barrier repair.Notably,CR primarily influences the primary bile acid biosynthesis pathway.The pseudo-germ-free experiment and network pharmacology confirmed TNF-αand IL-1βas potential targets.CR relies on gut microbiota for its anti-inflammatory effects to improve IS.Conclusion:Cooked rhubarb offers neuroprotective benefits by enhancing beneficial bacteria abundance and regulating bile acid metabolism.It emerges as a potential therapeutic agent for IS.
文摘Off-grid solar cooking in the developed and developing regions of the world is becoming one response to climate change that causes wood-fuel shortages and an increase in cost of coal, gas, and electricity production and their transportation. This paper examines a series unloaded temperature and loaded (food) performance metrics for an inclined window solar box cooker (SBC) designed for Mediterranean latitudes (35.31˚N, 24.31˚E). Solar radiation analysis using two different computer software platforms (SunCalc and Autodesk Revit® with insight plug-in software) is used to date and time-stamp the solar box cooker solar input power. Performed sensible heat tests demonstrate that the solar cooker can reach unloaded internal temperatures of 120˚C at a solar irradiance of 192 W, and a first figure of merit of 0.08 to 0.105. Food cooking metrics is performed on: whole eggs-without water, and the following with water;White medium-grain rice, rice pudding, pastitsio #2 pasta and Brown small lentils. The analytical metrics reveals that their required cooking power is 13 to 53 W;cooking energy of 94 to 210 kJ and energy density is 0.2 to 0.6 kJ⋅g−1. Using day and time-stamped computed solar input power the food cooking power efficiency varies between 6% to 8.9% for three whole eggs-without water, and 16% to 35.5% for rice, pasta, and lentils cooked in water. For water-stressed communities in traditional desert and emerging drought regions a mass-based wastewater/product metrics is used to help drive the water efficiency of the solar cooking process.
文摘IT＇s lunch hour on a weekday and the little restaurant in central Beijing is packed to th＇e gills. Harried-looking waiters run from table to table to cope with the stream of orders and the manager＇s fingers fly like lightning over the calculator as she totes up bills.
文摘Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice （Sang Tarom, Domsiyah and Fair） on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.
基金financially supported by the National Natural Science Foundation of China(Grant No.U20A2032)the Agro ST Project(Grant No.NK2022050102)the Hainan Provincial Natural Science Foundation,China(Grant No.323MS066)。
文摘Rice cooking and eating qualities(CEQ)are mainly determined by cooked rice textural parameters and starch physicochemical properties.However,the genetic bases of grain texture and starch properties in rice have not been fully understood.We conducted a genome-wide association study for apparent amylose content(AAC),starch pasting viscosities,and cooked rice textural parameters using 279 indica rice accessions from the 3000 Rice Genome Project.We identified 26 QTLs in the whole population and detected single nucleotide polymorphisms(SNPs)with the lowest P-value at the Waxy(Wx)locus for all traits except pasting temperature and cohesiveness.Additionally,we detected significant SNPs at the SUBSTANDARD STARCH GRAIN6(SSG6)locus for AAC,setback(SB),hardness,adhesiveness,chewiness(CHEW),gumminess(GUM),and resilience.We subsequently divided the population using a SNP adjacent to the Waxy locus,and identified 23 QTLs and 12 QTLs in two sub-panels,WxT and WxA,respectively.In these sub-panels,SSG6 was also identified to be associated with pasting parameters,including peak viscosity,hot paste viscosity,cold paste viscosity,and consistency viscosity.Furthermore,a candidate gene encoding monosaccharide transporter 5(OsMST5)was identified to be associated with AAC,breakdown,SB,CHEW,and GUM.In total,39 QTLs were co-localized with known genes or previously reported QTLs.These identified genes and QTLs provide valuable information for genetic manipulation to improve rice CEQ.
基金supported by International Rice Research Institute (IRRI)Research Center of Sub-Optimal Land (PUR-PLSO) Universitas Sriwijaya
文摘To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice variety（Ciherang and Ciliwung） and the second factor was the cooking method（stovetop, boiling and steaming, and rice cooker）. Results showed that Ciherang and Ciliwung varieties were classified into slender grain rice type with yellowred color. The amylose content of Ciherang was classified as moderate, while the amylose content of Ciliwung classified as low. The most abundant amino acid contained in Ciherang and Ciliwung varieties was glutamic acid. Statistical analysis showed that cooking method had significant effects on texture, lightness, chroma, hue and moisture content of cooked rice. Rice cooked with liwet method had the lowest texture value, lowest lightness value, highest chroma value, and highest moisture content.
基金supported by the National Natural Science Foundation of China(32272204)the Key Project of Hongshan Laboratory of Hubei Province,China(2021hszd002)+2 种基金the Guangdong Provincial Key R&D Program of China(2021B0202030002)the Strategic Consulting Research Project of Chinese Academy of Engineering(2021-XZ-30)the Fundamental Research Funds for the Central Universities,China(2662019QD049).
文摘Geographical indication(GI)rice refers to the rice of specific geographical origin,which tends to have a good taste quality and a high commodity price.Rice is favored for its soft texture and chewiness after cooking.However,GI rice is also plagued by rice fraud.Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry.In this study,we determined the taste quality of rice.Untargeted metabolomics based on UHPLC-Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking.Our findings suggested that GI rice showed lower protein and amylose content,resulting in higher starch gelatinization properties and taste quality.This study identified 520 metabolites,among which 142 and 175 were significantly different between GI and regular rice,before and after cooking,respectively.The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice.GI rice was lower in amino acids and lipid metabolite content before and after cooking,which may be the reason for the excellent taste quality.Through linear discriminant analysis,we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins,up to 100%.This work gained new insights into the metabolites of GI rice,which explains its excellent taste quality.The rice metabolites after cooking could be used for more accurate geographical identification of rice.
文摘Green leafy vegetables (GLVs) are a potential source of iron to combat iron deficiency in iron deficient population. The aim of this study was to determine the bioavailability of iron in seven species of leafy vegetables (Solanumscrabrun, Venonia amygdalina, Cucurbita maxima, Amarathus hybridus, Colococia esculenta, Solanum macrocarpon and Telfairia occidentalis) consumed in Bamenda, Cameroon. A survey was carried out in 70 households in Bamenda, Cameroon to determine methods of preparation of these green leafy vegetables. Iron, antinutrients and vitamin C levels were determined using standard methods and the bioavailability of iron was determined using an in vitro dialys ability method. The vegetables used for the study were cooked with the addition of tomatoes, peanuts, melon seeds and soybean seeds. The loss of iron in GLVs was as a result of dilution caused by addition of the principal ingredients. The V. amygdalina cooked with soybean contained the highest level of iron (128.28 mg/100g). The S. scrabrum cooked with tomatoes had the highest Total phenolic coumponds of 0.91 g/100g;the C. esculenta recorded the highest with values ranging between 0.14 - 0.35 g/100g;the C. maxima cooked with soybean recorded the highest oxalate level (6.46 g/100g);and the vegetables cooked with melon seeds recording the highest in phytatelevels (70 - 1.63 g/100g). Vitamin C levels were highest in the S. macrocarpon cooked with tomatoes (199.96 mg/100g). Iron bioavailability was highest in A. hybridus cooked with tomatoes (28.09%). The iron bioavailability negatively correlated with phytates and positively with vitamin C. GLV consumed in Bamenda are good sources of iron whose bioavailability can be improved by using tomatoes in cooking.
文摘Rice noodles were prepared using dry-milled rice flours, which were treated by annealing and removing the water-soluble fraction to improve the quality of noodles without using chemical additives. The combined treatment (TC) with annealing and water-soluble fraction removal decreased the cooking losses for Goamibyeo but not for Chenmaai and Milyang260, which had soft kernels and contained less damaged starch than the hard kernel rice after milling. TC significantly reduced the hardness and adhesiveness of cooked noodles, and increased the cohesiveness according to the texture profile analysis. A sensory evaluation detected an increase in mouth feel firmness and elasticity of cooked TC noodles. These results indicate that annealing at room temperature for 3 h followed by the removal of the water-soluble fraction is effective for reducing the cooking losses and improving the textural properties of noodles made from rice flour with high starch damage.
文摘This paper discussed the setting up of a comeuter automatic system for testing the dy-namic dissociating tension of cooked cocoon filament by means of microcomputer tech-niques.The dynamic dissociating tension of two kinds of row cocoons with differentreelability was tested and analysed under different cocoon cooking conditions.More relia-ble data have been obtained by quantitative tests.The conclusions reached by analysingthese data are of practical significance to perfecting the cocoon cooking theory,assessingcocoon quality,improving the cocoon cooking process,etc.
文摘By the measurement and analysis on the viscoelasticity of cooked cocoons,theconclusion has been obtained that under the condition of random sampling,the loga-rithm attenuation factor of amplitude obeys normal distribution. The measuring sam-ple size of cooked cocoons is explored.The mathimatic formula between cook periodand the logarithm attenuation factor of amplitude of cooked cocoon is known.Thisperfected the theory of measuring the degree of cocoon cooking by instruments.
文摘The purpose of this paper is to investigate the relationship between pectic substances and the separation into strands during cooking of spaghetti squash. Spaghetti squash flesh separated into strands when boiled. Pectic substances of raw and cooked flesh were fractionated into three reagents. The galacturonic acid compositions of hydrochloric acid （HC1）-soluble pectin （PA）, sodium acetate buffer-soluble pectin （PB） and sodium hexametaphosphate-soluble pectin （PC） of raw flesh were 69.0%, 28.9% and 2.1%, respectively. Also, the degree of esterification （DE） ofPA, PB and PC was 67.4%, 61.5% and 55.6%, respectively. The DE of pectin was from the greatest to the least： PA 〉 PB 〉 PC, respectively, and the diethylaminoethyl （DEAE）-cellulose column chromatograms of PA and PB showed that they were comparatively in high methoxyl pectin. Therefore, about 50% of pectic substances in flesh were released into a cooking solution during 15-30 min of cooking. Highmethoxylpectin was degraded by β-elimination during boiling. Consequently, the flesh was separated into strands. This suggests that highmethoxylpectin glues strands together in the flesh of spaghetti squash.
文摘The continuous increase in global demand and cost of electricity are some of the reasons that solar cooking has received much attention recently. Another factor which has also contributed to the acceptance of solar cookers is global campaigns against actions that contribute to climate change. Various types of solar cookers are currently in existence, these are box, panel and parabolic cookers. Some solar cookers only function when the cooking section is placed under direct sunshine, while others have been modified to cook without directly exposing their cooking section to the sun. Most solar cookers face similar challenges, and these include, exposure of users to sun, inability to function at night or when there is no sunshine, low utilization efficiency and technical complexities. This report presents an indirect parabolic cooker that eliminates the identified solar cooker challenges. The cooker uses a parabolic reflector to focus the sun rays to a frustum shaped receiver that was placed at its focus. The cooker has an insulated cooking/heat storage tank which was separated from the dish and cavity receiver system. The heat transfer fluid was distributed through the system with the aid of high temperature flexible hoses. Several cooking tests including water boiling and pancake baking were done, an extensive analysis of cooking based on the international testing procedures for solar cookers was also carried out. This solar cooker had a utilization efficiency of 39%, an overall calculated exergy efficiency of 0.05% and an average characteristic boiling time of approximately 13 minutes/kg. The manufactured solar cooker in this study was used for family cooking.
文摘Rice,a global staple,requires quality preservation in cold storage for food security and consumer preferences.This review focuses on challenges in rice quality,featuring insights on sushi rice rapidly evolving ready-to-eat food with a short shelf-life.Cooked rice storage undergoes crucial changes,notably starch retrogradation,impacting quality,sensory attributes and consumer acceptance.The review analyzes challenges,emphasizing rice quality,exploring various analytical methods such as differential scanning calorimetry,X-ray diffraction,texture profile analysis,nuclear magnetic resonance.Strategies and innovations-physical,chemical and biochemical are discussed for combating sushi rice quality deterioration.The review highlights the potential of additives and the importance of specific water content,pH and temperature to prevent retrogradation in rice.Emphasizing the need for further research and development,this review aims to enhance cold storage methods for rice and sushi rice in particular,ensuring the availability of premium rice products with uncompromised quality.
基金supported by the Major Science and Technology Program of Anhui,China(2021d06050001)the Anhui Provincial Natural Science Foundation of China(2108085QC148 and 2208085QC96)+3 种基金the National Natural Science Foundation of China(32302114)the Fundamental Research Funds for the Central Universities of China(JZ2021HGQA0242,JZ2022HGTB0263 and JZ2021HGQB0278)the National Key R&D Program of China(Grant No.2021YFD2100803)the Cooperation Project from Anhui Qingsong Food Co.,Ltd.(W2021JSKF0780).
文摘In this study,we investigated cooked hams to understand the relationship between display life and quality changes,as well as the microbiological characteristics of refrigerated storage for up to 90 days.Initially,the L*and a*values exhibited an initial decline with a gradual restitution to levels insignificantly disparate from those Day 15 hams.In contrast,the b*and h◦values demonstrated an ascending pattern,indicating an augmentation in yellow intensity during the storage.Furthermore,there was an observable escalation in the C*value following 45 days of storage,implying an amplified luminosity and vividness of color during the latter phase of the storage period.Analyses of TBARS,TVB-N,and other physicochemical indexes indicated that the hams underwent deterioration during storage.Whereas,UV-vis and fluorescence spectroscopy illustrated that the pigment in cooked hams changed from nitrosylheme(NO-heme)to Zn-protoporphyrin IX(ZnPP)during storage.The NO-heme content decreased from 41.08±0.44 to 12.76±0.29 mg/kg,while the ZnPP content increased from 12.19±0.41 to 89.44±1.57 mg/kg.The structure of the bacterial community in the ham samples changed over the storage period.Towards the end of the shelf life,the microbial population was dominated by Lactic acid bacteria(LAB),particularly Latilactobacillus(34.91%)and Leuconostoc(19.73%).Redundancy analysis and Pearson correlation revealed a positive correlation between Latilactobacillus and Leuconostoc with TBARS,TVB-N,ZnPP content,and negative correlations with Aw and NO-heme.
