Study on quality improvement of fresh and wet rice noodle by LIU Jian, KANG Jian-ping, ZHANG Xing-can, YANG Jian, BAI Ju-hong, HUA Miao-miao, ZHONG Xue-ting, WU Miao

“…Fresh and wet rice noodles are the traditional staple food of rice products in south China, which contain high moisture, therefore it is difficult to ensure the quality during processing.The effects of different addition quantities of the four quality improvers on the quality of fresh and wet rice noodles were compared with potato modified starch, sodium pyrophosphate, lecithin and sodium alginate as quality improvers, and the cooking loss rate and sensory evaluation of fresh and wet rice noodles as indicators.On this basis,orthogonal tests were designed, and it was found that when adding 5% modified potato starch (dry matter mass fraction, the same below), 0.4% sodium pyrophosphate, 0.4% lecithin and 0.3% sodium alginate, the cooking loss rate of fresh and wet rice noodles was 1.3% and the sensory score was 91.4, which reached the best under the same conditions.Then, the fresh wet rice noodles were prepared with the optimal adding amount of quality improvers selected by single factor experiments, and the noodles with the optimal adding amount of compound quality improvers selected by orthogonal experiment, with the broken rate, cooking loss rate, transmittance and gelatinization degree as the indexes, and the fresh wet rice noodles without quality improvers as control group.Under the same conditions, for the fresh and wet rice noodles with the optimal addition amount of compound quality improver, the broken rate reduced to 1.7%, cooking loss rate reduced to 1.3%, transmittance increased to 0.836, gelatinization degree increased to 92.1%, and the quality improvement effect was the best in the comparative experiment.…”
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Study on quality improver of high content potato dried noodles by YANG Jian, KANG Jian-ping, ZHANG Xing-can, LIU Jian, HUA Miao-miao, ZHONG Xue-ting, BAI Ju-hong

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Anti-aging effect of hydrocolloid on tartary buckwheat parfaith by BAI Ju-hong, KANG Jian-ping, ZHANG Xing-can, LIU Jian, HUA Miao-miao, YANG Jian, ZHONG Xue-ting

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Research progress on quality improvement of instant rice by LUO Shuang-shuang, KANG Jian-ping, ZHANG Xing-can, YANG Jian, LIU Jian

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The Influence of Secondary Extrusion Process on The Quality of Instant Rice Noodle by ZHANG Xing-can, LIU Jian, YANG Jian, HUA Miao-miao, REN Yuan-yuan, WU Miao, ZOU yu, KANG Jian-ping

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Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure by Beibei Zhao, Liuyu Hou, Ting Liu, Xinru Liu, Shijian Fu, Hua Li

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Preparation Technology of Fresh and Wet Convenient Rice by LUO Shuang-shuang, ZHANG Xing-can, YANG Jian, ZHOU Ze-lin, LIU Jian

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Research on the Effects of High-resistant Starch Rice to the Quality and GI of Instant Rice Products by LUO Shuang-shuang, ZHANG Xing-can, YANG Jian, ZHOU Ze-lin, LIU Jian

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Research on the Effect of Vacuum Dough Kneading on the Quality of Noodles with Whole Potato Flour by DU Hong, YANG Jian, ZHANG Xing-can, HUA Miao-miao, ZHANG Yi, KANG Jian-ping

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Analysis on the Technical Means and Application Status of Food Sensory Evaluation by Jiangyan SUN, Yifeng LIU, Lei LIU, Shiwei LIU, Xiaofeng HAN, Jia LIU, Shenglin DUAN, Yongxia WANG

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Simultaneous Determination of Six Sugars in Beef Hydrolysates by Ion Chromatography with Pulsed Amperometric Detection by Xiuhong CHEN, Peng JI, Guoliang HE, Ran XIA, Zuming LI, Jia LIU

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Diversification of Food Consumption for Food Security Based on Local Potency at Household Level in Semin, Gunung Kidul by Made Suyastiri.YP Ni

“…Staple food diversification system is rice, and rice substitution like corn, rice-corn, rice-cassava, and rice-corn-cassava. …”
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EXPLORING THE DYNAMICS OF FOOD PRICES AND FARMER’S TERMS OF TRADE: REFLECTING ON THE WELFARE OF INDONESIAN FARMERS by Bano M., Nendissa D.R., Elvani S., Lerik M.D.

“…This research explores changes in staple food price trends and their impact on the Farmers' Term of Trade (FTT) as a primary indicator of farmer prosperity. …”
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Research on New Products of High Fiber Mixed-grain Noodle Premixed Powder by REN Yuan-yuan, WU Miao, MENG Zi-kuan, ZOU Yu, HUA Miao-miao, ZHANG Xin

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Compounding Uncertainties in Economic and Population Growth Increase Tail Risks for Relevant Outcomes Across Sectors by Franklyn Kanyako, Jonathan Lamontagne, Abigail Snyder, Jennifer Morris, Gokul Iyer, Flannery Dolan, Yang Ou, Kenneth Cox

“…However, the impact of staple food prices and water withdrawal depends on regional factors. …”
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Natural Resource-Based Food Supply Chain in Development of the Masela Block by Maryam Sangadji, Muspida, Lussi R Loppies

“…Meanwhile, those who can supply staple food are transportation, warehousing, sales services, and labour services. …”
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Changes in the gut microbiota composition of healthy young volunteers after administration of Lacticaseibacillus rhamnosus LRa05: A placebo-controlled study by Zhonghui Gai, Yao Dong, Fei Xu, Fei Xu, Junli Zhang, Yujiao Yang, Yujiao Yang, Yuwen Wang, Yuwen Wang

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The latest application and research progress of Glycemic Index by ZHONG Xue-ting, KANG Jian-ping, HUA Miao-miao, ZHANG Xing-can

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Implementation of Traditional Knowledge Protection of Enbal Processing by Theresia Nolda Agnes Narwadan, Muchtar Anshary Hamid Labetubun, Sabri Fataruba

“…However, this protection can be provided if the community continues to maintain traditional processing without the help of modern tools when processing enbal into staple foods.…”
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ANALISIS FAKTOR HARGA BERAS DI INDONESIA TAHUN 1979 by , RUFAIDA ANNY S., , Drs. Dumairy, M.A.

“…Where 98 percent of the Indonesia people is have rice as a staple food (Riyadi in Kusumaningrum (2008)). Because rice is the staple food, the increased consumption of rice and rice price movements can affect the stability of the existing food system. …”