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Parboiled Rice
Parboiled rice (also called converted rice and easy-cook rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils. The treatment is practiced in many parts of the world. Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is mostly nutritionally similar to brown rice. Process and chemistry The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules which, when fully hydrated are at maximum viscosity. The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylose mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Riso Parboiled
Riso may refer to: Architecture and museums * Palazzo Riso, a contemporary art museum in Palermo, Italy Institutions and corporations * Riso Kagaku Corporation, a Japanese manufacturer of duplicating machines * Risø National Laboratory, a scientific research organization in Denmark People * Don Richard Riso (1946–2012), author of several books on the Enneagram of Personality {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erich Gustav Huzenlaub
Erich Gustav Huzenlaub (27 October 1888 – 12 September 1964) was a German-British chemist. He invented the Huzenlaub process for parboiling rice. Life Huzenlaub studied chemistry in Germany, served in the German military, and emigrated to London where he became a British citizen. He traveled the world pursuing various enterprises, chief among these included the invention of numerous food improvement processes.Google Patents Database for Erich Huzenlaub https://patents.google.com/?inventor=Huzenlaub+Erich+Gustav While in London, Huzenlaub founded the company ''Converted Rice, Ltd.'' where a form of parboiling rice designed to retain more of the nutrients in rice was invented, now known as the Huzenlaub Process. The process consisted first in vacuum drying the whole grain, then steaming, and finally vacuum drying and husking.British Patents 519,926 (10 April 1940) and 522,353 (17 June 1940); U.S. Patents 2,239608 (22 April 1941), 2,287,737 (20 December 1941), 2,287,737 (23 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Congee
Congee or conjee ( ) is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. It is typically served as a meal on its own, especially for breakfast or people who are ill. Names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice. Etymology The English word ''congee'' is derived from the Tamil word ''kanji'' (, ''kañci'', ). In Chinese, it is known as ''zhou'' (). It is mentioned in the ''Book of Rites'' and noted in Pliny’s account of India circa 77 CE. Preparation To prepare the dish, rice is boiled in a large amount of water until it softens significantly. Congee can be made in a pot or in a rice cooker. Some rice cooker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
CC-BY Icon
A Creative Commons (CC) license is one of several public copyright licenses that enable the free distribution of an otherwise copyrighted "work".A "work" is any creative material made by a person. A painting, a graphic, a book, a song/lyrics to a song, or a photograph of almost anything are all examples of "works". A CC license is used when an author wants to give other people the right to share, use, and build upon a work that the author has created. CC provides an author flexibility (for example, they might choose to allow only non-commercial uses of a given work) and protects the people who use or redistribute an author's work from concerns of copyright infringement as long as they abide by the conditions that are specified in the license by which the author distributes the work. There are several types of Creative Commons licenses. Each license differs by several combinations that condition the terms of distribution. They were initially released on December 16, 2002, by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arsenic
Arsenic is a chemical element with the symbol As and atomic number 33. Arsenic occurs in many minerals, usually in combination with sulfur and metals, but also as a pure elemental crystal. Arsenic is a metalloid. It has various allotropes, but only the gray form, which has a metallic appearance, is important to industry. The primary use of arsenic is in alloys of lead (for example, in car batteries and ammunition). Arsenic is a common n-type dopant in semiconductor electronic devices. It is also a component of the III-V compound semiconductor gallium arsenide. Arsenic and its compounds, especially the trioxide, are used in the production of pesticides, treated wood products, herbicides, and insecticides. These applications are declining with the increasing recognition of the toxicity of arsenic and its compounds. A few species of bacteria are able to use arsenic compounds as respiratory metabolites. Trace quantities of arsenic are an essential dietary element in rats, ham ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Improved Rice Cooking Approach To Maximise Arsenic Removal While Preserving Nutrient Elements
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Improved may refer to: * Improved clinch knot, a knot commonly used to secure a fishing line * Improved-definition television (IDTV) * Improved Touring, a category of classifications for cars in amateur road racing * Improved Orion, an American research rocket * LNWR Improved Precedent Class, a class of 2-4-0 steam locomotive originally designed for express passenger work See also * Most Improved Player (other), a sports award * Past participle of Improvement Improvement is the process of a thing moving from one state to a state considered to be better, usually through some action intended to bring about that better state. The concept of improvement is important to governments and businesses, as well a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacuum
A vacuum is a space devoid of matter. The word is derived from the Latin adjective ''vacuus'' for "vacant" or "void". An approximation to such vacuum is a region with a gaseous pressure much less than atmospheric pressure. Physicists often discuss ideal test results that would occur in a ''perfect'' vacuum, which they sometimes simply call "vacuum" or free space, and use the term partial vacuum to refer to an actual imperfect vacuum as one might have in a laboratory or in space. In engineering and applied physics on the other hand, vacuum refers to any space in which the pressure is considerably lower than atmospheric pressure. The Latin term ''in vacuo'' is used to describe an object that is surrounded by a vacuum. The ''quality'' of a partial vacuum refers to how closely it approaches a perfect vacuum. Other things equal, lower gas pressure means higher-quality vacuum. For example, a typical vacuum cleaner produces enough suction to reduce air pressure by around 20%. But hig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Mineral
In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. However, the four major structural elements in the human body by weight (oxygen, hydrogen, carbon, and nitrogen), are usually not included in lists of major nutrient minerals (nitrogen is considered a "mineral" for plants, as it often is included in fertilizers). These four elements compose about 96% of the weight of the human body, and major minerals (macrominerals) and minor minerals (also called trace elements) compose the remainder. Nutrient minerals, being elements, cannot be synthesized biochemically by living organisms. Plants get minerals from soil. Most of the minerals in a human diet come from eating plants and animals or from drinking water. As a group, ''minerals'' are one of the four groups of essential nutrients, the others of which are vitamins, essential fatty acids, and essential amino acids. The five major minerals i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamins
A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e. vitamers) that is an essential micronutrient that an organism needs in small quantities for the proper functioning of its metabolism. Essential nutrients cannot be synthesized in the organism, either at all or not in sufficient quantities, and therefore must be obtained through the diet. Vitamin C can be synthesized by some species but not by others; it is not a vitamin in the first instance but is in the second. The term ''vitamin'' does not include the three other groups of essential nutrients: minerals, essential fatty acids, and essential amino acids. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. Some sources list fourteen vitamins, by including choline, but major health organizations list thirteen: vitamin A (as all-''trans''-retinol, all-''trans''- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice In The United States
Rice production is the third largest among cereals in the United States, after corn and wheat. Of the country's row crop farms, rice farms are the most capital-intensive, and have the highest national land rental rate average. In the US, all rice acreage requires irrigation. In 2000-09 approximately 3.1 million acres in the US were under rice production; an increase was expected over the next decade to approximately 3.3 million acres. USA Rice represents rice producers in the six largest rice-producing states of Arkansas, California, Louisiana, Mississippi, Missouri, and Texas. Historically, rice production in the United States was connected to agriculture using enslaved labor in the American South, first planting African rice and other kinds of rice in the marsh areas in Georgia, South Carolina, and later in the Louisiana territory and Texas frequently in southern plantations. For some regions, this became an important profitable cash crop during the 18th and 19th centuries. Du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, cre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
