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Evaluation of physicochemical properties of plasma treated brown rice

  • Published:2012-11 Issue:1 Volume:135 Page:74-79
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Chen Hua Han,Chen Yu Kuo,Chang Hung Chia

Funder

National Science Council of Taiwan [NSC 99-2221-E-346-001]

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Afif, A. B., Jau, Y. H., & Eugene, S. (1992). Preparation of quick cooking rice. US Patent 5089281.

2. Official methods of analysis,2000

3. Quality characteristics of long-grain rice milled in two commercial systems;Chen;Cereal Chemistry,1998

4. Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality;Cui;Cereal Chemistry,2010

5. Evaluation of physicochemical properties of enzyme treated brown rice (Part B);Das;LWT – Food Science and Technology,2008
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