{"id":"https://openalex.org/W7218196331","doi":null,"title":"Characteristics of Flattened Rice Flour Used with Daifuku","display_name":"Characteristics of Flattened Rice Flour Used with Daifuku","publication_year":2023,"publication_date":"2023-09-26","ids":{"openalex":"https://openalex.org/W7218196331"},"language":"en","primary_location":{"id":"pmh:oai:li01.tci-thaijo.org:article/260638","doi":null,"is_oa":true,"landing_page_url":"https://li01.tci-thaijo.org/index.php/sdust/article/view/260638","pdf_url":"https://li01.tci-thaijo.org/index.php/sdust/article/download/260638/176995","source":{"id":"https://openalex.org/S7407059278","display_name":"Journal of Food Health and Bioenvironmental Science","issn_l":"2629-9992","issn":["2629-9992","2630-0311"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I4210097440","host_organization_name":"Suan Dusit University","host_organization_lineage":["https://openalex.org/I4210097440"],"host_organization_lineage_names":[],"type":"journal"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"2629-9992","raw_type":"info:eu-repo/semantics/article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":[],"open_access":{"is_oa":true,"oa_status":"diamond","oa_url":"https://li01.tci-thaijo.org/index.php/sdust/article/download/260638/176995","any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5048176914","display_name":"Yotsinee Huadong","orcid":null,"observed_orcids":[]},"institutions":[{"id":"https://openalex.org/I4210097440","display_name":"Suan Dusit University","ror":"https://ror.org/00x7vzk16","country_code":"TH","type":"education","lineage":["https://openalex.org/I4210097440"]}],"countries":["TH"],"is_corresponding":false,"raw_author_name":"Huadong, Yotsinee","raw_affiliation_strings":["School of Culinary Arts, Suan Dusit University, Dusit, Bangkok, 10300 Thailand"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"School of Culinary Arts, Suan Dusit University, Dusit, Bangkok, 10300 Thailand","institution_ids":["https://openalex.org/I4210097440"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5046023393","display_name":"Tita Foophow","orcid":"https://orcid.org/0000-0001-8742-9464","observed_orcids":["https://orcid.org/0000-0001-8742-9464"]},"institutions":[{"id":"https://openalex.org/I4210097440","display_name":"Suan Dusit University","ror":"https://ror.org/00x7vzk16","country_code":"TH","type":"education","lineage":["https://openalex.org/I4210097440"]}],"countries":["TH"],"is_corresponding":false,"raw_author_name":"Foophow, Tita","raw_affiliation_strings":["School of Culinary Arts, Suan Dusit University, Dusit, Bangkok, 10300 Thailand"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"School of Culinary Arts, Suan Dusit University, Dusit, Bangkok, 10300 Thailand","institution_ids":["https://openalex.org/I4210097440"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":1,"corresponding_author_ids":[],"corresponding_institution_ids":["https://openalex.org/I4210097440"],"apc_list":null,"apc_paid":null,"fwci":0.0,"has_fulltext":true,"cited_by_count":0,"citation_normalized_percentile":{"value":0.0,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":null,"biblio":{"volume":null,"issue":null,"first_page":null,"last_page":null},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9980000257492065,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9980000257492065,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T12385","display_name":"Food Quality and Safety Studies","score":0.001500000013038516,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T14127","display_name":"Food Nutrient Composition and Product Development","score":0.00019999999494757503,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/rice-flour-substitution","display_name":"rice flour substitution","score":0.7649999856948853},{"id":"https://openalex.org/keywords/amylose-content","display_name":"amylose content","score":0.7760000228881836},{"id":"https://openalex.org/keywords/starch-granule-morphology","display_name":"starch granule morphology","score":0.7599999904632568},{"id":"https://openalex.org/keywords/pasting-properties","display_name":"pasting properties","score":0.8529999852180481},{"id":"https://openalex.org/keywords/polysaccharide-structure","display_name":"polysaccharide structure","score":0.828000009059906},{"id":"https://openalex.org/keywords/sensory-evaluation","display_name":"sensory evaluation","score":0.7519999742507935},{"id":"https://openalex.org/keywords/mineral-content","display_name":"mineral content","score":0.7300000190734863},{"id":"https://openalex.org/keywords/functional-food-ingredients","display_name":"functional food ingredients","score":0.703000009059906}],"concepts":[{"id":"https://openalex.org/C2992785927","wikidata":"https://www.wikidata.org/wiki/Q1269205","display_name":"Rice flour","level":3,"score":0.8503000140190125},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.7735000252723694},{"id":"https://openalex.org/C2776804113","wikidata":"https://www.wikidata.org/wiki/Q207466","display_name":"Amylose","level":3,"score":0.6987000107765198},{"id":"https://openalex.org/C2780589914","wikidata":"https://www.wikidata.org/wiki/Q10675206","display_name":"Ingredient","level":2,"score":0.63919997215271},{"id":"https://openalex.org/C529335014","wikidata":"https://www.wikidata.org/wiki/Q41534","display_name":"Starch","level":2,"score":0.6090999841690063},{"id":"https://openalex.org/C3019985465","wikidata":"https://www.wikidata.org/wiki/Q2249305","display_name":"Wheat flour","level":2,"score":0.44699999690055847},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.43700000643730164},{"id":"https://openalex.org/C206139338","wikidata":"https://www.wikidata.org/wiki/Q192355","display_name":"Raw material","level":2,"score":0.41830000281333923},{"id":"https://openalex.org/C64584667","wikidata":"https://www.wikidata.org/wiki/Q161179","display_name":"Pigment","level":2,"score":0.39910000562667847},{"id":"https://openalex.org/C49760210","wikidata":"https://www.wikidata.org/wiki/Q5596727","display_name":"Granule (geology)","level":2,"score":0.3930000066757202},{"id":"https://openalex.org/C2776633847","wikidata":"https://www.wikidata.org/wiki/Q574416","display_name":"Resistant starch","level":3,"score":0.3626999855041504},{"id":"https://openalex.org/C2777580462","wikidata":"https://www.wikidata.org/wiki/Q4892188","display_name":"Broken rice","level":4,"score":0.33889999985694885},{"id":"https://openalex.org/C33923547","wikidata":"https://www.wikidata.org/wiki/Q395","display_name":"Mathematics","level":0,"score":0.3174999952316284},{"id":"https://openalex.org/C2776161486","wikidata":"https://www.wikidata.org/wiki/Q7305375","display_name":"Red rice","level":2,"score":0.3125},{"id":"https://openalex.org/C2992245215","wikidata":"https://www.wikidata.org/wiki/Q5171726","display_name":"Corn flour","level":4,"score":0.2976999878883362},{"id":"https://openalex.org/C2987718291","wikidata":"https://www.wikidata.org/wiki/Q2095","display_name":"Food products","level":2,"score":0.2752000093460083},{"id":"https://openalex.org/C147253931","wikidata":"https://www.wikidata.org/wiki/Q715160","display_name":"Potato starch","level":3,"score":0.2721000015735626},{"id":"https://openalex.org/C2992790451","wikidata":"https://www.wikidata.org/wiki/Q1066624","display_name":"Brown rice","level":2,"score":0.26010000705718994},{"id":"https://openalex.org/C100817775","wikidata":"https://www.wikidata.org/wiki/Q134219","display_name":"Polysaccharide","level":2,"score":0.25519999861717224},{"id":"https://openalex.org/C2776940978","wikidata":"https://www.wikidata.org/wiki/Q34956","display_name":"Vitamin","level":2,"score":0.2542000114917755},{"id":"https://openalex.org/C6557445","wikidata":"https://www.wikidata.org/wiki/Q173113","display_name":"Agronomy","level":1,"score":0.2513999938964844}],"mesh":[],"locations_count":1,"locations":[{"id":"pmh:oai:li01.tci-thaijo.org:article/260638","doi":null,"is_oa":true,"landing_page_url":"https://li01.tci-thaijo.org/index.php/sdust/article/view/260638","pdf_url":"https://li01.tci-thaijo.org/index.php/sdust/article/download/260638/176995","source":{"id":"https://openalex.org/S7407059278","display_name":"Journal of Food Health and Bioenvironmental Science","issn_l":"2629-9992","issn":["2629-9992","2630-0311"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I4210097440","host_organization_name":"Suan Dusit University","host_organization_lineage":["https://openalex.org/I4210097440"],"host_organization_lineage_names":[],"type":"journal"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"2629-9992","raw_type":"info:eu-repo/semantics/article"}],"best_oa_location":{"id":"pmh:oai:li01.tci-thaijo.org:article/260638","doi":null,"is_oa":true,"landing_page_url":"https://li01.tci-thaijo.org/index.php/sdust/article/view/260638","pdf_url":"https://li01.tci-thaijo.org/index.php/sdust/article/download/260638/176995","source":{"id":"https://openalex.org/S7407059278","display_name":"Journal of Food Health and Bioenvironmental Science","issn_l":"2629-9992","issn":["2629-9992","2630-0311"],"is_oa":true,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I4210097440","host_organization_name":"Suan Dusit University","host_organization_lineage":["https://openalex.org/I4210097440"],"host_organization_lineage_names":[],"type":"journal"},"license":"cc-by-nc-nd","license_id":"https://openalex.org/licenses/cc-by-nc-nd","version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"2629-9992","raw_type":"info:eu-repo/semantics/article"},"sustainable_development_goals":[{"display_name":"Zero hunger","score":0.991100013256073,"id":"https://metadata.un.org/sdg/2"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":true,"grobid_xml":true},"content_urls":{"pdf":"https://content.openalex.org/works/W7218196331.pdf","grobid_xml":"https://content.openalex.org/works/W7218196331.grobid-xml"},"referenced_works_count":0,"referenced_works":[],"related_works":["https://openalex.org/W4410268051","https://openalex.org/W7214668237","https://openalex.org/W4394765519","https://openalex.org/W3113531880","https://openalex.org/W4310792868","https://openalex.org/W2766622185","https://openalex.org/W3209033061","https://openalex.org/W4323900499","https://openalex.org/W4306963812","https://openalex.org/W4282027542"],"abstract_inverted_index":{"Flattened":[0,54],"rice,":[1],"an":[2,76],"immature":[3],"sticky":[4,41,103,118],"rice":[5,20,42,48,55,73,96,104,112,119,129,158,179],"product,":[6],"contains":[7],"high":[8],"nutritional":[9,148,187],"values":[10],"and":[11,61,92,145,166,181],"bioactive":[12],"compounds.":[13],"Based":[14],"on":[15,52,151],"its":[16],"health":[17],"values,":[18],"this":[19,33],"has":[21],"been":[22],"used":[23],"as":[24,122],"a":[25],"functional":[26],"ingredient":[27],"in":[28,59,138,142],"food.":[29],"The":[30,68,106],"objective":[31],"of":[32,40,46,71,79,94,102,110,117,163,177],"study":[34],"was":[35,57],"to":[36,85],"characterize":[37],"the":[38,123,134,152,170,174],"properties":[39,176],"flour":[43,49,56,74,97,113,130,159,180],"with":[44,127,156],"substitution":[45],"flattened":[47,72,95,111,128,157,178],"at":[50,131],"0-100%":[51],"Daifuku.":[53,172],"green-yellow":[58],"color":[60],"had":[62,133,160],"very":[63],"low":[64],"amylose":[65],"content":[66],"(3.34%).":[67],"starch":[69],"granule":[70],"revealed":[75],"apparent":[77],"pigment":[78],"phenolic":[80],"compound":[81],"and/or":[82],"chlorophyll.":[83],"According":[84],"pasting":[86],"properties,":[87],"peak":[88],"viscosity,":[89],"trough":[90],"viscosity":[91],"breakdown":[93],"were":[98],"less":[99],"than":[100,169],"that":[101],"flour.":[105],"FTIR":[107],"spectra":[108],"patterns":[109],"showed":[114],"it":[115],"consisted":[116],"polysaccharide":[120],"structure":[121],"main":[124],"proportion.":[125],"Daifuku":[126,155,182],"75%":[132],"highest":[135],"sensory":[136],"scores":[137],"all":[139],"attributes":[140],"especially":[141],"overall":[143],"acceptance":[144],"texture.":[146],"For":[147],"analysis":[149],"based":[150],"calculated":[153],"data,":[154],"higher":[161],"contents":[162],"calcium,":[164],"iron":[165],"vitamin":[167],"B1":[168],"control":[171],"Therefore,":[173],"favorable":[175],"are":[183],"useful":[184],"for":[185],"further":[186],"food":[188],"product":[189],"development.":[190]},"counts_by_year":[],"updated_date":"2026-10-12T09:40:04.860316","created_date":"2026-10-03T00:00:00"}
