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Articles 1 - 6 of 6
Full-Text Articles in Food Studies
“We Planted Rice And Killed People:” Symbiogenetic Destruction In The Cambodian Genocide, Andrew Woolford, Wanda June, Sereyvothny Um
“We Planted Rice And Killed People:” Symbiogenetic Destruction In The Cambodian Genocide, Andrew Woolford, Wanda June, Sereyvothny Um
Genocide Studies and Prevention: An International Journal
In recent years, genocide scholars have given greater attention to the dangers posed by climate change for increasing the prevalence or intensity of genocide. Challenges related to forced migration, resource scarcity, famine, and other threats of the Anthropocene are identified as sources of present and future risk, especially for those committed to genocide prevention. We approach the connection between the natural and social aspects of genocide from a different angle. Our research emanates out of a North American Indigenous studies and new materialist rather than Euro-genocide studies framework, meaning we see the natural and the social (or cultural) as inseparable, …
Optimization Of Broken Rice Consumption Through Understanding The Confluence Of Sensory And Economic Preferences, Matthew Greer Richardson
Optimization Of Broken Rice Consumption Through Understanding The Confluence Of Sensory And Economic Preferences, Matthew Greer Richardson
Graduate Theses and Dissertations
The authors were perplexed by the seeming dichotomy between the majority 70% of Haitian consumers being chronically food insecure, but still preferring to pay premium international market prices for long-grain rice that constitutes 30% of the calories in this poorest nation in the Western Hemisphere. The aim of this study was to determine the optimal percent broken rice in regards to price specifically to Haiti. Optimization between quality and price point is seen as the best rice for the price, and can be found through combining individual preferences with willingness to pay. Broken rice (brokens) garner a significantly discounted price …
Impacts Of Postharvest Temperature Exposure Profiles On Rice Physicochemical Properties, Seth Graham-Acquaah
Impacts Of Postharvest Temperature Exposure Profiles On Rice Physicochemical Properties, Seth Graham-Acquaah
Graduate Theses and Dissertations
Heated-air drying followed by tempering (HAT) is effective for increasing rough-rice drying rates without compromising head rice yield (HRY). However, heat exposure could affect rice end-use properties. Hypothesizing that the total amount of heat exposure incurred by rice during heated-air drying determines the trend and magnitude of changes in end-use properties, this dissertation sought to 1) characterize the effects of drying and tempering regimen on changes in end-use properties, 2) derive an index to quantify and compare the amount of heat exposure that rice kernels incur during active drying and, 3) relate values of this index to changes in rice …
Rice Fortification By Parboiling In Limited-Water Soaking To Alleviate Mineral And Vitamin Deficiency, Annegret Jannasch
Rice Fortification By Parboiling In Limited-Water Soaking To Alleviate Mineral And Vitamin Deficiency, Annegret Jannasch
Graduate Theses and Dissertations
Fortification of rice by parboiling is considered a potential alternative to currently available fortification technologies to produce rice with higher mineral and vitamin content significantly contributing to nutrient intake in populations with high prevalence of micronutrient deficiencies. Higher nutrient retention rates and improved sensory characteristics are advantages of fortified parboiled rice compared to fortified rice obtained by currently used fortification technologies including dusting, coating, and extrusion. However, conventional parboiling processes employ excess water that presents an environmental hazard if discarded without treatment. Thus, the objective of this study was to evaluate a limited-water soaking method for the fortification of rice …
Textural And Sensory Qualities Of Muffins Prepared With Fermented Rice Bran, Breeanna Williams, Navam Hettiarachchy, Srinivas J. Rayaprolu
Textural And Sensory Qualities Of Muffins Prepared With Fermented Rice Bran, Breeanna Williams, Navam Hettiarachchy, Srinivas J. Rayaprolu
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Rice is one of the most popular cereal grains in the world. Rice bran, a by-product of the rice milling process, contains an abundance of nutrients including protein, fiber, vitamin B complex, vitamin E, and other nutraceuticals. However, rice bran is underutilized in the food industry. In this project muffins were prepared with varying concentrations (2.5%, 5.0%, 7.5%, 10.0%, 15.0%, 20.0%, and 25.0%) of 60 mesh (250 µm) fermented rice bran (60 mFRB) and 80 mesh (180 µm) fermented rice bran (80 mFRB). A cappuccino muffin formulation was used as flavor for all the samples. The control sample was prepared …
Fissure Characterization Of Rice Kernels Using Video Microscopy, Jerry W. Fendley, Terry J. Siebenmorgen, Rustico C. Bautista
Fissure Characterization Of Rice Kernels Using Video Microscopy, Jerry W. Fendley, Terry J. Siebenmorgen, Rustico C. Bautista
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Fissures are fractures of a rice kernel that can be created during the drying and tempering process. They cause tremendous postharvest losses in milling yield. Understanding why and how rice kernels fissure will lead to optimal drying and tempering operations. This information could also provide input to plant breeders for producing rice cultivars that are more resistant to fissuring. Rice kernels were dried using various air conditions in a controlled environment chamber. The kernels were viewed by video microscopy to observe the occurrence of fissures. A videocassette recorder recorded the images for a 24-hour period after the drying process. The …