Search results for "Rice grain"
showing 4 items of 4 documents
Research Regarding the Influence of Raw Material and Knitted Fabric Geometry on the Tensile Strength and Breaking Elongation
2016
Abstract The main purpose of this research paper is to increase the performance of knitting process during socks manufacturing by choosing the right knitted fabric geometry and raw material. On the other side, tests results show the wear resistance regarding mechanical properties like tensile strength and breaking elongation of knitted fabrics for socks. To obtain samples knitted fabric were used several types of some classic yarns, which already use to obtain socks organic also another type of yarns less used: cotton, organic cotton, bamboo viscose, soy + cotton, Tencel. From these yarns the following knitted fabric geometry were obtained: plated single jersey, plated ribb 4:2 and plated p…
Geographical traceability of “Arròs de Valencia” rice grain based on mineral element composition
2011
The geographical traceability of rice grain samples involves the use of analytical methodologies that allow their differentiation on the basis of the rice composition, thus confirming their authenticity. In this paper, trace element determination of rice samples by inductively coupled plasma optical emission spectroscopy (ICP-OES) has been addressed to achieve a complete geographical origin classification. Samples (107) from Spain including Valencia, Tarragona, Murcia and Extremadura, Japan, Brazil and India were employed as training set whereas the validation set was formed by 46 samples of the aforementioned geographical origins. Data were processed by linear discriminant analysis (LDA), …
Rice cooking and sensory quality
2019
International audience; This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption. The main sensory attributes evaluated around the world are described, and their relationship with the diversity of consumer demand is discussed. Instrumental methods for predicting quality measured on either raw or cooked grains are reviewed. The changes that occur in the rice grain during cooking are described along with a modeling approach able to predict the changes and their spatial distribution in the rice grai…
Bioavailability of inorganic arsenic in cooked rice: practical aspects for human health risk assessments.
2005
Arsenic is present in rice grain mainly as inorganic arsenic. Little is known about the effect of cooking on inorganic arsenic content in rice and its bioavailability. This study evaluated total arsenic and inorganic arsenic in rice cooked with arsenic-contaminated water, the bioaccessibility of As(III) and As(V) after simulated gastrointestinal digestion, and the extent of arsenic retention and transport by Caco-2 cells used as a model of intestinal epithelia. After cooking, inorganic arsenic contents increase significantly. After simulated gastrointestinal digestion, the bioaccessibility of inorganic arsenic reached 63-99%; As(V) was the main species found. In Caco-2 cells, arsenic retent…