Effects of processing on the chemical composition of rice-Reference-Cited by-同舟云学术

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Effects of processing on the chemical composition of rice

Published:2016-10 Issue:4 Volume:8 Page:597-608
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Arslan S.¹²,Erbaş M.¹,Candal C.¹,Mutlu C.¹³

Affiliation:

1. Akdeniz University, Engineering Faculty, Department of Food Engineering, 07070 Antalya, Turkey

2. Firat University, Engineering Faculty, Department of Food Engineering, 23119 Elazig, Turkey

3. Balikesir University, Engineering Faculty, Department of Food Engineering, 10145 Balikesir, Turkey

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0656

Reference42 articles.

1. Fungal spoilage of starch-based foods in relation to its water activity (aw)

2. Study on sugar profile of rice during ageing by capillary electrophoresis with electrochemical detection

3. Simultaneous determination of sugars and organic acids in aged vinegars and chemometric data analysis

4. Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars

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1. Unveiling targeted spatial metabolome of rice seed at the dough stage using Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry imaging;Food Research International;2023-12

2. Impact of seasonal, geographical and varietal variations on amino acid profile of Sri Lankan rice varieties (Oryza sativa L.);Journal of Food Composition and Analysis;2022-06

3. Optimized method for processing avocado seeds to improve selected nutrients and functional values;Food Science and Technology Research;2021

4. Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation;Journal of Cereal Science;2020-09

5. Co-Culture Probiotic Fermentation of Protein-Enriched Cereal Medium (Boza);Journal of the American College of Nutrition;2019-05-13

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