Search Results (82)

With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2 rice flour on batter rheology and the quality attributes of deep-fat fried chicken. Baromi-2 is a rice variety specifically developed to meet the demands of the modern food processing industry, especially for applications requiring dry milling. Five particle sizes (60, 100, 120, 160, and 180 mesh) were evaluated on the basis of their physicochemical properties, including water-holding capacity (WHC), amylose content, and damaged starch levels. Batter consistency was assessed and frying performance was analyzed with regard to coating pickup, cooking loss, moisture content, crust color, and textural attributes. Results demonstrated that finer particle sizes (e.g., 180 mesh) exhibited high WHC and batter viscosity, resulting in reduced flowability and enhanced adhesion. These properties contributed to high coating pickup, improved moisture retention, and reduced cooking loss during frying. Fried chicken prepared with finer particles showed soft textures, great cohesiveness, and light crust colors with high lightness (L*) and reduced redness (a*) and yellowness (b*), producing a visually appealing product. By contrast, larger particle sizes (e.g., 60 mesh) resulted in low viscosity, uneven coatings, and high cooking loss. This study highlights the critical role of rice flour particle size in optimizing batter functionality and improving the quality of fried foods. Furthermore, these findings suggest the potential to bridge the gap between consumer demand for healthier fried foods and the food industry’s demands. Full article

This study proposes CEL-DL-Bagging (Cross-Entropy Loss-optimized Deep Learning Bagging), a multi-model fusion framework that integrates cross-entropy loss-weighted voting with Bootstrap Aggregating (Bagging). First, we develop a lightweight recognition architecture by embedding a salient position attention (SPA) mechanism into four base networks (YOLOv5s-cls, EfficientNet-B0, MobileNetV3, and ShuffleNetV2), significantly enhancing discriminative feature extraction for disease patterns. Our experiments show that these SPA-enhanced models achieve consistent accuracy gains of 0.8–1.7 percentage points, peaking at 97.86%. Building on this, we introduce DB-CEWSV—an ensemble framework combining Deep Bootstrap Aggregating (DB) with adaptive Cross-Entropy Weighted Soft Voting (CEWSV). The system dynamically optimizes model weights based on their cross-entropy performance, using SPA-augmented networks as base learners. The final integrated model attains 98.33% accuracy, outperforming the strongest individual base learner by 0.48 percentage points. Compared with single models, the ensemble learning algorithm proposed in this study led to better generalization and robustness of the ensemble learning model and better identification of rice diseases in the natural background. It provides a technical reference for applying rice disease identification in practical engineering. Full article

Due to consumer needs and the prevalence of gluten-related disorders such as celiac disease, the gluten-free food market is expanding rapidly and is expected to surpass USD 2.4 billion by 2036. The objective of this study was to substitute wheat flour with oat, black rice, brown rice, buckwheat, and rice flours in the production of gluten-free scones, to assess consumer acceptability, and to identify factors contributing to consumer acceptability using check-all-that-apply questions. The 10 attributes of appearance, color, texture, grainy flavor, sweetness, familiar flavor, novelty, familiarity, moistness, and consistency exhibited statistically significant differences among the samples (p < 0.001). One hundred consumers evaluated 18 attributes using a nine-point hedonic scale, and all attributes demonstrated statistically significant differences across six samples (p < 0.001). The samples from buckwheat and wheat scored the highest in consumer acceptability. The results indicate a strong positive correlation between overall liking and purchase intention, with sensory attributes such as nutty flavor, cohesiveness, appearance, moistness, color, texture, and inner softness positively influencing consumer acceptability. The attributes affecting negatively were thick throat sensation, unique flavor, and stuffiness. This study is expected to provide data to aid in the development of better-tasting gluten-free products that meet customer and market needs. Full article

Rice (Oryza sativa L.) is essential for global food security and sustains billions worldwide, emphasizing the need to improve production and quality. One key challenge in rice breeding is the inheritance and environmental sensitivity of amylose content, a starch component that influences the texture, water absorption, and firmness after cooking, which are crucial for market acceptance. While international markets prefer low-amylose varieties for their softness, intermediate- and high-amylose varieties are favored in Latin America for their firmness. The objective of this study was to develop a molecular quality assessment methodology that, combined with morphological and culinary evaluations, helps in the selection of rice varieties during the breeding process. First, ten Ecuadorian rice materials were evaluated for milling and culinary quality characteristics, revealing significant grain size, sterility, milling yield, cooking time, and texture variations. Amylose content (AC) is genetically regulated by the waxy gene and its allelic variants, affecting granule-bound starch synthase (GBSS) enzyme expression. Secondly, to classify rice varieties molecularly based on AC, the testing ten genotypes plus nine control varieties were analyzed using microsatellite (SSR) markers. The waxy molecular marker, combined with metaphor agarose gel electrophoresis (MAGE), proved effective for early-stage AC analysis, reducing variety selection costs and improving breeding efficiency. Additionally, a restriction enzyme protocol assay facilitated variety differentiation by selectively cleaving the waxy gene sequence at a specific single-nucleotide polymorphism (SNP) site, allowing for precise AC genetic classification. By integrating molecular techniques with traditional assessments, this study reveals that using marker-assisted selection in breeding programs, as well as supporting the identification and development of high-quality local rice varieties to meet market demands, improves production efficiency and optimizes the assessment of developing varieties under diverse environmental conditions. Full article

Supposing that polydextrose molecules could improve the hard texture of cooked rice based on intermolecular interactions and forming a hydrogel-like network structure, this study added polydextrose (moisture content 1%) at 0%, 3%, 5%, 7%, and 10% concentrations to rice (cv. Super Qianhao, SQ) milled from a 3-year-stored paddy and compared their cooking properties, their cooked rice texture, the pasting and thermal properties of their flours, the thermo-mechanical characteristics of their flour dough, and the microstructure of their cooked rice grains with a newly harvested japonica rice cv. Nanjing 5 (NJ5). With an increase in polydextrose addition, a General Linear Model (GLM) analysis showed that the cooking times of two japonica rice varieties was significantly (p < 0.05) reduced, and their gruel solid loss increased. Adding polydextrose significantly reduced the hardness, springiness, gumminess, and chewiness of cooked rice and increased the cohesiveness and resilience. By increasing polydextrose addition in rice flours, the peak, breakdown, and setback viscosities of pasting were significantly decreased, but the pasting temperature and peak time increased. Adding polydextrose reduced the gelatinization enthalpy and increased gelatinization peak temperature of the rice flour and significantly decreased the ageing of the retrograded rice flour paste stored at 4 °C when measured at 21 days. A Mixolab test showed that the stability time of the rice flour dough increased, and the protein weakening, gelatinization peak torque, and starch breakdown, as well as the starch setback and the speeds of heating, gelatinization, and enzymatic degradation all decreased. The addition of 5–10% polydextrose significantly reduced the amorphous and crystalline regions of starch and relative percent of β-sheet in cooked rice grains, with an increase in the relative percent of α-helix, random coil, and β-turn. Observing the microstructure, we confirmed that polydextrose addition facilitated the formation of a soft and evenly swollen honeycomb structure of the cooked rice. These results suggest that polydextrose might decrease the cooked rice hardness and improve the eating quality of sea rice through intermolecular interactions. Full article

This study examines the relationship between the 1141 most consumed foods in Brazil and their individual and combined health and environmental impacts. Foods are analyzed across different food system clusters, based on the health burden (DALYs) in minutes of healthy life using the Health Nutritional Index (HENI), greenhouse gas emissions, and water use. The most consumed foods were in natura products, such as rice, beans and meat, and a few ultra-processed products such as biscuits and soft drinks. Our results revealed an average HENI of −5.89 min, with values varying from −39.69 min of healthy life (stuffed cookies) to 17.22 min (freshwater fish). Animal-derived products, particularly red meat, had the highest environmental costs, contributing significantly to greenhouse gas emissions and water use. In contrast, plant-based foods like beans and fruits had better HENI scores and lower environmental impacts. We also found that greenhouse gas emissions reached up to 21.3 kg CO_2eq (beef dish), and water use peaked at 306.1 L (mozzarella pizza). Our findings provide valuable insights into the real-world consequences of individual and institutional food choices, demonstrating their measurable impacts on health and the environment. By moving beyond theoretical assumptions, this evidence strengthens the case for integrating sustainability into public food policies, including dietary guidelines that consider regional specificities and environmental concerns alongside nutritional recommendations. Full article

Background/Objectives: Little is known about preschool-age children’s food concepts among diverse populations. Grounded in the Theory of Mind and Naïve Biology, the primary aim of this study was to describe Black and Hispanic preschool-age children’s food concepts. A secondary aim was to determine the feasibility of collecting data from preschool-age children via a video conferencing platform. Methods: Preliminary qualitative descriptive study. A purposive sample of nine 4- to 6-year-old children ($\overline{\mathrm{x}}$ age = 4.9; Black, n = 7; Hispanic, n = 2), mostly female (n = 7) participated. Children generated two free lists: foods they think of, and foods they eat, reported mouthfeel of 16 foods, and performed a constrained card sort with rationale. Results: All children were able to use the video conference platform. Foods that Black and Hispanic children frequently listed as thought of ($\overline{\mathrm{x}}$ = 6.75) included chicken, rice, carrots, and apples; those frequently listed as foods they eat ($\overline{\mathrm{x}}$ = 8.33) included pancakes and grapes. Black and Hispanic children used various lexicon such as warm, soft, crunchy, and “ouchy” to describe mouthfeel. All preschool-age children sorted foods into piles (range 4–20 piles). Younger children used discrete labels to categorize foods and created many piles while older children used broader labels and created fewer piles. Conclusions: This is the first study to add to the literature about Black and Hispanic preschool-age children’s food concepts before receiving formal education about nutrition. Additionally, we highlight the novel and successful use of ethnographic techniques via internet video conferencing. Subtle differences in their experiential knowledge about food reflect culturally salient qualities that are critical to consider when developing interventions to promote healthy eating behavior. Full article

Sandy soils are prone to engineering issues due to their high permeability and low cohesion in the natural environment. Therefore, eco-friendly reinforcement techniques are required for projects such as subgrade filling and soft soil foundation reinforcement to enhance their performance. This study proposes a synergistic reinforcement method that combines Enzyme-Induced Calcium Carbonate Precipitation with Glutinous rice slurry (G-EICP). The macroscopic mechanical properties and pore structure evolution of reinforced sand were systematically investigated through triaxial permeability tests, unconfined compressive strength (UCS) tests, and microstructural characterization based on Scanning Electron Microscope (SEM) and Micro- Computed Tomography (CT) tests. The results indicate that when the glutinous rice slurry volume ratio (V_G) reaches 10%, the UCS of G-EICP-reinforced soil peaks at 449.2 kPa. The permeability coefficient decreases significantly with increasing relative density (D_r), V_G, confining pressure (σ₃), and seepage pressure (p). Microstructural analysis reveals that glutinous rice slurry may promote calcium carbonate crystal growth, potentially by providing nucleation sites, establishing a dual mechanism of skeleton enhancement and pore-throat clogging. The increased incorporation of glutinous rice slurry reduces the number of connected pores, lowers the coordination number, and elevates tortuosity, thereby inducing marked enhancements in both the strength and permeability of the treated soil compared to plain soil. Full article

To reduce the hard texture of cooked early indica rice, two types of polydextrose (ST with 1% moisture content (MC) and XG with 4.7% MC) were added at 0%, 3%, 5%, 7%, and 10%, respectively, to the cooking milled rice polished from the paddies of the 2.5-year-stored IP46 variety and the newly harvested Sharuan Nian (SRN) variety. Compared with early indica rice without polydextrose, the cooking time was significantly reduced and gruel solids loss was increased with the increase in polydextrose addition. Generalized linear model (GLM) analysis shows that both polydextrose equally reduced the hardness, adhesive force, adhesiveness, cohesiveness, gumminess, and chewiness of the cooked early indica rice, and maintained the resilience. They also significantly reduced the rapid viscosity analysis (RVA) parameters like the peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of early indica rice, and significantly increased the peak time and pasting temperature. Both polydextrose significantly increased the gelatinization temperature of rice flour measured by a differential scanning calorimeter (DSC)and reduced the gelatinization enthalpy and aging. Compared with the sample without polydextrose, the addition of two types of polydextrose significantly increased the dough development time of rice flour measured by a Mixolab, but reduced the maximum gelatinization torque, starch breakdown and setback torque, and heating rate. XG had a higher capability in decreasing the rice cooking time and the aging of retrograded rice flour paste, and in increasing the score of the appearance structure and taste in cooked rice than ST; ST was better in decreasing the gelatinization enthalpy of rice flour paste and the setback torque of rice dough than XG, maybe due to the polymer molecular weight. Microstructure analysis showed that adding polydextrose promoted the entry of water molecules into the surface of the rice kernel and the dissolution of starch, and the honeycomb structure was gradually destroyed, resulting in larger pores. The cross-section of the cooked rice kernel formed cracks due to the entry of water, the cracks in the IP46 variety were larger and shallower than those in the SRN variety, and there were more filamentous aggregates in the IP46 variety. Polydextrose addition aggravated the swelling of starch granules, made the internal structure loose and produced an obvious depression in the central area of the cross-section, forming soft and evenly swollen rice kernels. These results suggest that polydextrose addition can significantly improve the hard texture of cooked early indica rice and shorten the cooking time. Full article

The Chinese soft-shelled turtle (Pelodiscus sinensis) is an aquatic reptile prized for its nutritional and health benefits. Given its adaptability to various culturing modes including the greenhouse, pond and rice culturing modes, we conducted a comparative analysis of the morphology, organ trait and nutritional composition of turtles cultured in three culturing modes. This study investigated the plasticity of morphology and physiology, as well as the variations in nutritional composition across varying culturing modes. The results demonstrated that after approximately 120 days of cultivation, significant changes were observed in the morphology, physiology and nutritional composition of turtles from each culturing mode. In terms of morphology, rice turtles exhibited an arched shell shape, broad plastron, elongated limbs, narrow interocular distance and slender head and neck. Pond turtles displayed similar morphological characteristics to rice turtles, with the additional features of a flattened body shape and narrower plastron. Greenhouse turtles presented a flattened shell shape, narrow plastron, shortened limbs, wider interocular distance and stocky head and neck. Regarding the organ characteristics, the specific weights of liver, viscera, internal fat lumps and condition factors were significantly higher in greenhouse turtles compared to rice turtles and pond turtles (p < 0.05). Conversely, the specific weights of the back carapace, calipash and edible part were significantly lower than those in rice turtles and pond turtles (p < 0.05). Nutritional analysis revealed that crude protein, total amino acid, essential amino acid, flavor amino acid, pharmacodynamic amino acid, collagen and EPA+DHA contents were significantly higher in rice turtles and pond turtles than greenhouse turtles (p < 0.05). However, crude fat and unsaturated fatty acid contents were significantly higher in greenhouse turtles than in rice turtles and pond turtles (p < 0.05). In summary, Chinese soft-shelled turtles exhibited significant morphological and organ plasticity in response to different culturing modes. While the rice and pond culturing modes could enhance the nutritional quality of turtles to some extent, the impact of commercial feed on fatty acid profiles must be carefully considered. Full article

This study is the first to convert two waste materials, waste rice noodles (WRN) and red mud (RM), into a low-cost, high-value magnetic photocatalytic composite. WRN was processed via a hydrothermal method to produce a solution containing carbon quantum dots (CQDs). Simultaneously, RM was dissolved in acid to form a Fe³⁺ ion-rich solution, which was subsequently mixed with the CQDs solution and underwent hydrothermal treatment. During this process, the Fe³⁺ ions in RM were transformed into the maghemite (γ-Fe₂O₃) phase, while CQDs were incorporated onto the γ-Fe₂O₃ surface, resulting in the CQDs/γ-Fe₂O₃ magnetic photocatalytic composite. Experimental results demonstrated that the WRN-derived CQDs not only facilitated the formation of the magnetic γ-Fe₂O₃ phase but also promoted a synergistic interaction between CQDs and γ-Fe₂O₃, enhancing electron-hole pair separation and boosting the production of reactive radicals such as O₂^·− and ·OH. Under optimized conditions (pH = 8, carbon loading: 10 wt%), the CQDs/γ-Fe₂O₃ composite exhibited good photocatalytic performance against methylene blue, achieving a 97.6% degradation rate within 480 min and a degradation rate constant of 5.99 × 10⁻³ min⁻¹, significantly outperforming RM and commercial γ-Fe₂O₃ powder. Beyond methylene blue, this composite also effectively degraded common organic dyes, including malachite green, methyl violet, basic fuchsin, and rhodamine B, with particularly high efficiency against malachite green, reaching a degradation rate constant of 5.465 × 10⁻² min⁻¹. Additionally, due to its soft magnetic properties (saturation magnetization intensity: 16.7 emu/g, residual magnetization intensity: 2.2 emu/g), the material could be conveniently recovered and reused after photocatalytic cycles. Even after 10 cycles, it retained over 98% recovery and 96% photocatalytic degradation efficiency, underscoring its potential for cost-effective, large-scale photocatalytic water purification. Full article

This study investigated the differences in appearance quality among different soft japonica rice varieties based on grain shape, with a particular focus on the broad-ovate soft japonica rice varieties Nanjing 9108 and Nanjing 5718, as well as the slender soft japonica rice varieties Shangshida 19 and Jiahe 218, all sourced from the Yangtze River Delta. The results showed that the slender soft japonica rice varieties exhibited significantly superior appearance quality compared to the broad-ovate varieties. In the case of superior grains, the chalky grain rate of the broad-ovate soft japonica rice was 4307.79 percent higher than that of the slender varieties, and the degree of chalkiness was 8275.00 percent higher. For inferior grains, the chalky grain rate of the broad-ovate soft japonica rice was 238.34 percent higher than the slender varieties, and the degree of chalkiness was 339.96 percent higher. In contrast to the slender soft japonica rice, the broad-ovate varieties had a lower percentage of high-weight grains and a higher percentage of low-weight grains. Compared to the broad-ovate soft japonica rice, the slender varieties exhibited a faster grain-filling rate and shorter effective grain-filling days. Correlation analysis revealed that chalkiness had a significant negative correlation with grain length and aspect ratio. Simultaneously, chalkiness also showed a positive correlation with the number of effective grain-filling days while demonstrating a negative correlation with both the maximum and average grain-filling rates. The slender soft japonica rice exhibited a lower likelihood of developing chalkiness and higher grain-filling efficiency and developed a favorable grain weight distribution. These distinctive attributes significantly contribute to the superior appearance quality of the slender japonica soft rice. Full article

Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice, and white vinegars, used in different proportions. Six treatments were established with three concentrations (1%, 3%, and 5%), evaluating the coagulation time and curd yield. The treatments with the lowest coagulation time were analyzed for texture by TPA, color through the CIEL*a*b scale, protein content, and moisture. The results showed that the rice vinegar + 3% white vinegar (T6C3) treatment showed the lowest coagulation time (0.78 min). The 5% apple vinegar (T1C5) treatment provided the highest curd yield, averaging 23.73%. This treatment’s protein and moisture contents were 3.93% protein and 69.73% moisture, confirming that better texture characteristics are recorded in tofu at lower pH values. The TPA results showed that using apple and rice vinegars as coagulants provided a challenging, less cohesive, more adhesive, and less elastic tofu. White vinegar provided a soft, more cohesive, less adhesive, and more elastic tofu. In the color analysis, it was observed that tofu coagulated with apple vinegar showed a tendency toward a yellow color, and tofu coagulated with rice and white vinegars showed a tendency toward a white color. These findings parameterize the effects of using each type of vinegar as a coagulant. These organic coagulants provide faster coagulation times and desirable texture characteristics, thus offering a practical alternative to traditional coagulants in tofu manufacturing. Full article

Nowadays, aligners represent a possible therapeutical approach that combines both esthetic and function in order to address dental malocclusion. However, they require a significant level of compliance from the patient. According to the manufacturer, at least 22 h of wearing a day is demanded to reach the optimal therapeutical level; hence, aligners can only be removed during meals. Patients’ compliance might increase and the duration of the treatment might decrease if they were allowed to eat with aligners on. The idea of patients keeping the aligners on during meals has been contemplated, not only to favor patients’ compliance but also treatment effectiveness. This study aims to assess the degree of chewing difficulty that aligners cause when eating certain kinds of food and the quantity of residue left. Material and Methods: A questionnaire titled “Questionnaire for the Assessment of Masticatory Function with Aligners” was administered using Google Forms to 240 patients in treatment with clear aligners. The survey was validated through the reliability test using the test–retest method. This method had a higher correlation coefficient of 0.9 across all items (with a cutoff of 0.8) with statistical significance, and an excellent internal correlation coefficient (α > 0.9). The statistical analysis performed consisted of descriptive analysis, frequencies, percentages, Pearson’s correlation test and Friedman’s test. Results: Pearson’s test showed a statistically significant correlation between all items except between meat or clams and yogurt or ice cream and with mozzarella or soft cheese regarding food chewing difficulties. Pearson’s test showed a statistically significant correlation between all items regarding food residues. A total of 69.2% of the cohort reported some movements of aligners during mastication. In total, 88.3% of them affirmed not to have perceived deformations or breakage of aligners during chewing. Furthermore, 79.2% of them declared that they would continue to eat if eating with aligners was proven to speed up treatment. Conclusions: Wearing clear aligners while chewing foods such as yogurt, ice cream, soft cheese, bread, rice, etc., can be possible and can help shorten the duration of orthodontic treatment, benefiting both the patient and the orthodontist. However, further research using qualitative methods is needed to understand the barriers and facilitators to chewing food with aligners. Full article

In the rainy season, which often has uncertain rainfall, crawler combine harvesters have difficulty traversing wet and soft rice fields. A large amount of clay is often accumulated on the track surfaces, resulting in frequent slipping and sinking, which greatly affects the operational performance and harvesting efficiency of crawler combine harvesters. To address this issue, this paper proposes a high-traction track grouser based on the structure of an ostrich’s foot sole. First, a traction force mathematical model is constructed to analyze the interaction between a track grouser and wet and soft rice fields, and parameter optimization is conducted. Then, the bionic information of a dung beetle’s non-smooth body surface is extracted, and the surface of the track is designed with biomimetic convex hull patterns based on the geometric similarity principle and adhesive experiments. Finally, the analysis results indicate that the optimized track grouser significantly improved the traction of the track in wet and soft rice fields. For the track plate with a bionic desorption convex hull pattern, a convex hull diameter of 6 mm, convex hull spacing of 8.25 mm, and convex hull height of 3 mm led to good adhesion reduction and desorption effects in wet and soft soil. Full article