Pulsed electric field pretreatment modifying digestion, texture, structure and flavor of rice

Author:

Bai Tong-Ge,Zhang Liang,Qian Jian-Ya,Jiang Wei,Wu Mangang,Rao Sheng-Qi,Li Qian,Zhang Chen,Wu Chunsen

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Effects of fatty acids on the food taste of cooked rice;Bi;Food Science,2019

2. Quick cooking rice by high hydrostatic pressure processing;Boluda-Aguilar;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2013

3. Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties;Devraj;Journal of Texture Studies,2020

4. Classification and measurement of nutritionally important starch fractions;Englyst;European Journal of Clinical Nutrition,1992

5. Physicochemical, cooking and textural characteristics of grains of different rice (Oryza Sativa L.) cultivars of temperate region of India and their interrelationships;Farhan;Journal of Texture Studies,2017

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