Effect of cooking methods and cooking oils on color, texture and antioxidative properties of brown rice

QR Code

Effect of cooking methods and cooking oils on color, texture and antioxidative properties of brown rice

Brown rice consumption is in continuing trends due to its health-promoting features. Effects of cooking on physical and antioxidative properties of brown rice were investigated by applying three different cooking methods involving steaming (40 mins) and/or frying (1 min) with/without palm and coconu...

Full description

Bibliographic Details
Main Author:	Chen, Jia Ling
Format:	Final Year Project / Dissertation / Thesis
Published:	2023
Subjects:	Q Science (General) QD Chemistry
Online Access:	http://eprints.utar.edu.my/5609/ http://eprints.utar.edu.my/5609/1/fyp_FD_2023_CJL.pdf

Similar Items

Production of biodiesel from used cooking oil
by: Yunus, Rosli Mohd, et al.
Published: (2012)

Transesterification of Used Cooking Oil Over Alkali Metal (Li, Na, K) Supported Rice Husk Silica as Potential Solid Base Catalyst
by: Noor, Hindryawati, et al.
Published: (2014)

Development of filtering system for the production of biodiesel from used cooking oil
by: Noor Adilah, Md Arifin
Published: (2006)

Relevance of composition and localisation of raw rice grains to texture of cooked rice
by: Awg Hj Tengah, Hjh Noorhasifah
Published: (2016)

A study of enzymatic reaction in biodiesel conversion using fresh and waste cooking oil
by: Tay, Khim Sim
Published: (2012)

Development of limestone based catalyst for biodiesel production from waste cooking oil
by: Nurul Hidayah, Muhamad @ Ghazali
Published: (2015)

Transesterification of Waste Cooking Oil using Calcium Loaded on Deoiled Spent Bleaching Clay as a Solid Base Catalyst
by: Gaanty Pragas, Maniam, et al.
Published: (2016)

Effect of domestic cooking methods on physicochemical, nutritional and sensory properties of different varieties of brown rice from Southern Thailand and Malaysia
by: Chapagai, M.K., et al.
Published: (2017)

A comparative study of mineral contents in selected Malaysian brown rice and white rice / Bagirathy a/p Govarethinam
by: Govarethinam, Bagirathy
Published: (2014)

A review on production of biodiesel from waste cooking oils
by: Azizi, Muzhda, et al.
Published: (2018)

Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models
by: Hong, Pui Khoon, et al.
Published: (2020)

Cytotoxic and apoptosis-inducing activities of the extracts and chemical constituents from the tiger’s milk mushroom, Lignosus rhinocerotis (cooke) ryvarden / Lau Beng Fye
by: Lau , Beng Fye
Published: (2016)

Quality identification of used cooking oil based on feature fusion of gas sensor and color
by: Ishak, Asnor Juraiza, et al.
Published: (2016)

Effects of phosphate and two-stage sous-vide cooking on textural properties of the beef semitendinosus
by: Ruslan, Nurul Nazirah, et al.
Published: (2023)

Biodiesel production from waste cooking oil : A brief review
by: Suzihaque, M. U.H., et al.
Published: (2022)

Using the right recipe for cooking rice reduces toxic inorganic arsenic content
by: M. M., Yusoff, et al.
Published: (2009)

Antioxidant properties, degradation kinetics and storage stability of drinks prepared from the cooking water of pigmented rice
by: Handayani, Adyati Putriekasari, et al.
Published: (2014)

Effect of cooking method on the physicochemical properties of tomatoes
by: Arnida Hani Teh,, et al.
Published: (2024)

Effect of yeast fermented brown rice flour substitution on nutritional, rheological and textural properties of steamed brown rice bread
by: Syed Muhammad, Sharifah Kharidah, et al.
Published: (2017)

Comparative study on antioxidant and sensory properties of natto prepared using different brands of starter culture
by: Jia Ying, Mong
Published: (2024)

Performance of waste cooking oil esterification for biodiesel production using various catalysts
by: Herman, Indah Thuraya, et al.
Published: (2024)

Nutritional composition and palatability evaluation of some selected commercially available local brown rice in Kelantan prepared by different types of cooking methods
by: Ting, Chan Chiew
Published: (2013)

Nutritional composition and palatability evaluation of some selected Commercially available local brown rice in Kelantan prepared by different types of cooking methods.
by: Ting, Chan Chiew
Published: (2013)

Effects of different cooking methods on the antioxidant activities of Hericium erinaceus (BULL.: FR.) pers. / Siti Amalina Mohamad Jalani
by: Siti Amalina , Mohamad Jalani
Published: (2017)

The cook
by: Whish-Wilson, David
Published: (2014)

The effect of cooking methods on meat samples using PCR-RFLP analysis
by: Zainal Abidin, Zaima Azira, et al.
Published: (2011)

New cooking oil from virgin coconut-palm olein blends
by: Omar, Muhammad Nor, et al.
Published: (2011)

Behavioral properties of locally isolated acinetobacter species in degrading hydrocarbon chain in crude oil and used cooking oil
by: Tan, Yong Hui
Published: (2011)

A single step transesterification process to produce biodiesel from the spent cooking oil
by: Indah Thuraya, Herman, et al.
Published: (2021)

Polysulfide: Sorbent made from waste cooking palm oil for petroleum refinery wastewater
by: Jun Haslinda, Shariffuddin, et al.
Published: (2021)

Effects Of Different Cooking Methods And Storage Conditions On The Rice Starch Digestibility
by: Ramakrishnan, Yogeshini
Published: (2009)

Guest editorial: To cook or not to cook – what are the barriers?
by: Caraher, M., et al.
Published: (2017)

Unconventional method for monitoring of waste cooking oil transesterification
by: Adeyemi, Nabeel A., et al.
Published: (2012)

Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
by: Abdulhameed, Asmaa A., et al.
Published: (2016)

Oil palm trunk (OPT) as an alternative cellulosic material for brown paper production
by: Mohd Ashriq Muzzammil, Bahari
Published: (2010)

Effect of antioxidant characteristic from waste cooking oil in modified asphalt binder
by: Wan Azahar, Wan Nur Aifa, et al.
Published: (2016)

Microwave assisted enzymatic transesterification of waste cooking oil & rubber seed oil
by: Liyana, Amer Shah
Published: (2014)

Effect of cooking time and temperature on extraction yield and antioxidant properties of Beef Rendang
by: Ithnin, Nur Huwaidah, et al.
Published: (2023)

The potential health risks of heavy metals in cooked rice
by: Bakar, Nur Balkish Abu
Published: (2017)

Cooking fresh
by: Christopher Toh,
Published: (2017)