Claim · model-written summary
High nitrogen rice had more chewing cycles during oral texture breakdown.
- Taxon
- rice
Oryza sativae0 - Treatment
- high-level nitrogen concentratione0
- Outcome
- chewing cyclese0
- Direction
- moree0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cooked rice cultivated under high-level nitrogen concentration was harder, requiring more work and chewing cycles to break down the texture.”
Title
Guodong Liu; Shaoqiang Liu; Hui Gao; et al. ACS Food Science & Technology 2021. doi:10.1021/acsfoodscitech.0c00118
Other claims from this paper (7)
- Intervention effect High-level nitrogen application increased rice protein content.
- Mechanism Higher protein content from high-level nitrogen application caused a decrease in rice peak viscosity.
- Intervention effect Rice flour formed firmer gel networks under high-level nitrogen concentration.
- Intervention effect Water migration in rice was more retarded under high-level nitrogen concentration.
- Intervention effect High nitrogen rice had harder Cooked rice during oral texture breakdown.
- Intervention effect High nitrogen rice had more work during oral texture breakdown.
- Mechanism High-level nitrogen application decreases rice eating quality through gel, water migration, and texture changes.