Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice-Reference-Cited by-同舟云学术

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Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice

Published:2019-03-19 Issue:3 Volume:13 Page:1898-1906
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Hu Zhanqiang^ORCID,Shao Yafang,Lu Lin,Fang Changyun,Hu Xianqiao,Zhu Zhiwei

Funder

the Central Public Research Institute of the China National Rice Research Institute

the National Natural Science Foundation of China

Foreign Science and Technology Cooperation Plan of Jiangxi Province

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-019-00108-5.pdf

Reference30 articles.

1. F. Wu, N. Yang, A. Touré et al., Germinated brown rice and its role in human health. Crit Rev. Food Sci. Nutr. 53(5), 451–463 (2013)

2. H.Y. Kim, I.G. Hwang, T.M. Kim et al., Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination. Food Chem. 134(1), 288–293 (2012)

3. T. Chungcharoen, S. Prachayawarakorn, P. Tungtrakul et al., Effects of germination time and drying temperature on drying characteristics and quality of germinated paddy. Food. Bioprocess Process. 94, 707–716 (2015)

4. H.J. Chung, A. Cho, S.T. Lim, Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies. LWT-Food Sci. Technol. 57(1), 260–266 (2014)

5. P. Charoenthaikij, K. Jangchud, A. Jangchud et al., Germination conditions affect physicochemical properties of germinated brown rice flour. J. Food Sci. 74(9), C658–C665 (2009)

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3. Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties;Journal of Food Science;2024-04-18

4. The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice;LWT;2024-04

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