Washing rice before cooking has no large effect on the texture of cooked rice

Li, Hongyan; Yang, Jingyuan; Gao, Muyao; Wang, Jing; Sun, Baoguo

doi:10.1016/j.foodchem.2018.07.172

Cited by 47 publications

(7 citation statements)

References 8 publications

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“…Fig. 3 (b) displays the type IV nitrogen adsorption/desorption isotherms, with obvious hysteresis loops at a range from 0.4 to 1.0 in the relative pressure, which suggest the existence of mesopores in the samples [32][33][34][35] . The specific surface areas ( S BET ) are as follow:…”

Section: Resultsmentioning

confidence: 99%

Synergistic cerium doping and MXene coupling in layered double hydroxides as efficient electrocatalysts for oxygen evolution

Wen

Wei

Liu

et al. 2021

Journal of Energy Chemistry

116

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Section: Resultsmentioning

confidence: 99%

Synergistic cerium doping and MXene coupling in layered double hydroxides as efficient electrocatalysts for oxygen evolution

Wen

Wei

Liu

et al. 2021

Journal of Energy Chemistry

116

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“…Additionally, the electrochemical impedance spectroscopy measurement was carried out to analyze the interfacial resistance of the electrocatalysts (Figure 6b). The Nyquist plots of the catalysts were fitted by the RC circuit model, as shown in the inset of Figure 6b, including an internal resistance (R1) and a charge transfer resistance (R2) for the electrochemical reaction [28,29,30,31,32]. The simulated R1 and R2 were shown in Table S5, which reveals that CoNi-ZIF-67@Ti 3 C 2 T x exhibits a smaller R1 and R2 than the pure CoNi-ZIF-67 and IrO 2 , disclosing the optimized charge-transfer capacity of the hybrid during the OER process.…”

Section: Resultsmentioning

confidence: 99%

MXene Boosted CoNi-ZIF-67 as Highly Efficient Electrocatalysts for Oxygen Evolution

Wen

Wei

et al. 2019

Nanomaterials

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Oxygen evolution reaction (OER) is a pivotal step for many sustainable energy technologies, and exploring inexpensive and highly efficient electrocatalysts is one of the most crucial but challenging issues to overcome the sluggish kinetics and high overpotentials during OER. Among the numerous electrocatalysts, metal-organic frameworks (MOFs) have emerged as promising due to their high specific surface area, tunable porosity, and diversity of metal centers and functional groups. It is believed that combining MOFs with conductive nanostructures could significantly improve their catalytic activities. In this study, an MXene supported CoNi-ZIF-67 hybrid (CoNi-ZIF-67@Ti3C2Tx) was synthesized through the in-situ growth of bimetallic CoNi-ZIF-67 rhombic dodecahedrons on the Ti3C2Tx matrix via a coprecipitation reaction. It is revealed that the inclusion of the MXene matrix not only produces smaller CoNi-ZIF-67 particles, but also increases the average oxidation of Co/Ni elements, endowing the CoNi-ZIF-67@Ti3C2Tx as an excellent OER electrocatalyst. The effective synergy of the electrochemically active CoNi-ZIF-67 phase and highly conductive MXene support prompts the hybrid to process a superior OER catalytic activity with a low onset potential (275 mV vs. a reversible hydrogen electrode, RHE) and Tafel slope (65.1 mV∙dec−1), much better than the IrO2 catalysts and the pure CoNi-ZIF-67. This work may pave a new way for developing efficient non-precious metal catalyst materials.

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“…e hardness result was attributed to both the amylose content and the amylose molecular size. Li et al [23] reported that the hardness of cooked rice was determined by the inner structure of the rice grain, especially the proportion of amylose branches with a degree of polymerization (DP: the average number of monomeric units per molecules) from 1,000 to 2,000. us, a smaller amylose molecular size and a higher proportion of amylose branches accelerated hardness, as these structural features affected the amylose leaching and the degree of starch granule swelling during cooking.…”

Section: Effect Of Rice-to-water Ratio and Cooking Methods Onmentioning

confidence: 99%

“…In the current study, the microwave-cooked rice had higher adhesiveness than from conventional cooking, suggesting that microwaving leached more components (total solid loss, starch, amylose, and amylopectin) than from conventional cooking because the microwave energy could weaken the interaction between the amylose and amylopectin and improve their dispersion and separation. Li et al [23] mentioned that stickiness of cooked rice was affected by the total amount of amylopectin, the proportion of short amylopectin chains, and the amylopectin molecular size in the leachate. Furthermore, the protein content in rice was considered as a secondary factor affecting the starch molecular structure and was related to cooked rice adhesiveness [5].…”

Section: Effect Of Rice-to-water Ratio and Cooking Methods Onmentioning

confidence: 99%

Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

Chin

Therdthai

Ratphitagsanti

2020

Journal of Food Quality

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Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in the food quality. This study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W). The texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N). The total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice. Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively. Microwave cooking also maintained similar contents of fiber, ash, and total starch to those from conventional cooking. The glycemic index (GI) for all freshly cooked rice samples was not significantly different, and the rice was classified as a high-GI food. Microwave cooking could be recommended as an alternative technique for rice cooking due to its rapid heating regime and the comparable quality and maximized TPC and antioxidant activity of the cooked rice.

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Washing rice before cooking has no large effect on the texture of cooked rice

Cited by 47 publications

References 8 publications

Synergistic cerium doping and MXene coupling in layered double hydroxides as efficient electrocatalysts for oxygen evolution

Synergistic cerium doping and MXene coupling in layered double hydroxides as efficient electrocatalysts for oxygen evolution

MXene Boosted CoNi-ZIF-67 as Highly Efficient Electrocatalysts for Oxygen Evolution

Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

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