Selective peroxidase inactivation of lightly milled rice by superheated steam-Reference-Cited by-同舟云学术

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Selective peroxidase inactivation of lightly milled rice by superheated steam

Published:2014-11 Issue:3 Volume:60 Page:623-630
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Wu Jianyong,Chen Jun,Liu Wei,Liu Chengmei,Zhong Yejun,Luo Dawen,Li Zhongqiang,Huang Zonglan

Funder

National Natural Science Foundation of China

National Science and Technology Plan Projects

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Principles of objective texture measurement;Bourne,1982

2. Evaluation of physicochemical properties of plasma treated brown rice;Chen;Food Chem.,2012

3. The glass transition temperature concept in rice drying and tempering: effect on milling quality;Cnossen;Trans. Asae,2000

4. On the rate of evaporation of water into a stream of dry air, humidified air and superheated steam, and the inversion temperature;Costa;Int. J. Heat Mass Transf.,2003

5. Assessing breakage and cracks of parboiled rice kernels by image analysis techniques;Courtois;Food Control,2010

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2. Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice;Food Chemistry;2024-07

3. Pre-gelatinization phenomenon and protein structural changes in rice quality modification by superheated steam treatment;Food Bioscience;2024-06

4. A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice;Foods;2024-01-11

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