Enhancing the parboiling of pantanal rice with ultrasound-assisted hydration: Mass transfer kinetics and bioactive properties-Reference-Cited by-同舟云学术

Enhancing the parboiling of pantanal rice with ultrasound-assisted hydration: Mass transfer kinetics and bioactive properties

Published:2023-11 Issue: Volume:114 Page:103762
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Rodrigues Aires Marcela,Carvalho Volpe Balbinoti Thaisa,Maciel Giselle Maria,de Andrade Arruda Fernandes Isabela,Maria Matos Jorge Regina,Haminiuk Charles Windson Isidoro

Funder

Federal University of Technology Akure

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Universidade Federal do Paraná

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Universidade Federal de Mato Grosso do Sul

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

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2. Modeling the hydration step of the rice (Oryza sativa) parboiling process;Balbinoti;J. Food Eng.,2018

3. Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice;Balbinoti;Int. J. Food Sci. Technol.,2019

4. Multiphysics simulation and characterisation of parboiling of long grain rice during hydration;Balbinoti;J. Cereal. Sci.,2022

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Sci. Technol.,1995

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