scholarly journals A Study on Commercial Sterility of Cooked Rice Packed Under Semi-aseptic Condition from the Viewpoint of Cooking Condition

2007 ◽  
Vol 8 (4) ◽  
pp. 295-304 ◽  
Author(s):  
Kinya SAKUMA ◽  
Haruhiko KATODA ◽  
Tetsuya FUKAYA ◽  
Toshio JOH ◽  
Akira ITO ◽  
...  
Keyword(s):  
Cooked Rice ◽  
Aseptic Condition

scholarly journals Effect of Cooking Water pH on Commercial Sterility in the Production of Cooked Rice Packed under Semi-aseptic Condition

2008 ◽  
Vol 9 (3) ◽  
pp. 157-165 ◽  
Author(s):  
Kinya SAKUMA ◽  
Haruhiko KATODA ◽  
Tetsuya FUKAYA ◽  
Toshio JOH ◽  
Akira ITO ◽  
...  
Keyword(s):  
Cooked Rice ◽  
Aseptic Condition ◽  
Water Ph ◽  
Cooking Water

Impact of free air ozone concentration enrichment on cooked rice (Wuyunjing 21) texture and palatability

2013 ◽  
Vol 21 (5) ◽  
pp. 566-571 ◽  
Author(s):  
Qi-Ling SONG ◽  
Yi-Tao QI ◽  
Yi-Peng ZHAO ◽  
Yun-Xia WANG ◽  
Pan-Lin LI ◽  
...  
Keyword(s):  
Ozone Concentration ◽  
Cooked Rice ◽  
Free Air

Isolation and characterization of bacteria from fermented cooked-rice

Biologia ◽  
2021 ◽  
Author(s):  
Md. Sojiur Rahman ◽  
Md. Sohel Rana ◽  
Md. Biplob Hosen ◽  
Md. Ahsan Habib ◽  
Asaduzzaman Nur ◽  
...  
Keyword(s):  
Cooked Rice ◽  
Isolation And Characterization

Development of Rapid Real-Time PCR and Most-Probable-Number Real-Time PCR Assays To Quantify Enterotoxigenic Strains of the Species in the Bacillus cereus Group

2007 ◽  
Vol 70 (12) ◽  
pp. 2774-2781 ◽  
Author(s):  
I-CHEN YANG ◽  
DANIEL YANG-CHIH SHIH ◽  
JAN-YI WANG ◽  
TZU-MING PAN
Keyword(s):  
Bacillus Cereus ◽  
Real Time ◽  
Real Time Pcr ◽  
Food Samples ◽  
Most Probable Number ◽  
Pcr Assay ◽  
Bacillus Cereus Group ◽  
Probable Number ◽  
Cooked Rice ◽  
Group Detection

Members of the Bacillus cereus group may produce diarrheal enterotoxins and could be potential hazards if they enter the food chain. Therefore, a method capable of detecting all the species in the B. cereus group rather than B. cereus alone is important. We selected nhe as the target and developed a real-time PCR assay to quantify enterotoxigenic strains of the B. cereus group. The real-time PCR assay was evaluated with 60 B. cereus group strains and 28 others. The assay was also used to construct calibration curves for different food matrices and feces. The assay has an excellent quantification capacity, as proved by its linearity (R2 > 0.993), wide dynamic quantification range (102 to 107 CFU/g for cooked rice and chicken, 103 to 107 CFU/ml for milk, and 104 to 107 CFU/g for feces), and adequate relative accuracy (85.5 to 101.1%). For the low-level contaminations, a most-probable-number real-time PCR assay was developed that could detect as low as 100 CFU/ml. Both assays were tested with real food samples and shown to be considerably appropriate for B. cereus group detection and quantification.

scholarly journals Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

2007 ◽  
Vol 71 (12) ◽  
pp. 2912-2920 ◽  
Author(s):  
Toshihisa OHNO ◽  
Makoto TOMATSU ◽  
Kazuki TOEDA ◽  
Naganori OHISA
Keyword(s):  
Reducing Agents ◽  
Cooked Rice
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