Effect of high pressure steam on the eating quality of cooked rice-Reference-Cited by-同舟云学术

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Effect of high pressure steam on the eating quality of cooked rice

Published:2019-05 Issue: Volume:104 Page:100-108
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Dangping,Hong Yan^ORCID,Gu Zhengbiao,Cheng Li,Li Zhaofeng,Li Caiming

Funder

National Natural Science Foundation of China

Six Talent Peaks Project in Jiangsu Province

national first-class discipline program of Food Science and Technology

Guangxi Science and Technology Major Project

Independent Research Project Program of State Key Laboratory of Food Science and Technology, Jiangnan University

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry;Ahmed;Journal of Cereal Science,2007

2. Influence of water-to-rice ratio on cooked rice flavor and texture;Bett-Garber;Cereal Chemistry,2007

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

4. Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice;Bradbury;Plant Molecular Biology,2008

5. Starch gelatinization distribution and peripheral cell disruption in cooking rice grains monitored by microscopy;Briffaz;Journal of Cereal Science,2012

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