Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice-Reference-Cited by-同舟云学术

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Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice

Published:2023-02-27 Issue:3 Volume:18 Page:379-388
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Wang Ren,Zhang Wenyan,Jin Yudan,Wang Jinwei,Xu Pengcheng,Dai Zhihua,Jin Gangqiang,Wang Tao,Zhang Hao,Feng Wei

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s11483-023-09779-6.pdf

Reference41 articles.

1. A. Vlachos, I.S. Arvanitoyannis, Crit. Rev. Food Sci. Nutr. 48(6), 553–598 (2008)

2. S.A. Mir, M.A. Shah, S.J.D. Bosco, K.V. Sunooj, S. Farooq, Cereal Chem. 97(5), 895–903 (2020)

3. E.A. Hu, A. Pan, V. Malik, Q. Sun, Br. Med. J. 344, e1454 (2012)

4. A.S.M. Saleh, P. Wang, N. Wang, L. Yang, Z. Xiao, Compr. Rev. Food Sci. Food Saf. 18(4), 1070–1096 (2019)

5. H.-Y. Park, K.-W. Lee, H.-D. Choi, Food Funct. 8(3), 935–943 (2017)

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of microwave-assisted hot air drying on drying kinetics, water migration, dielectric properties, and microstructure of corn;Food Chemistry;2024-10

2. Influences of emerging drying technologies on rice quality;Food Research International;2024-05

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