Effect of conventional and microwave heating on physical and chemical properties of Jasmine brown rice in various forms-Reference-Cited by-同舟云学术

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Effect of conventional and microwave heating on physical and chemical properties of Jasmine brown rice in various forms

Published:2020-08-26 Issue:10 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Krongworakul Nucharee¹²,Naivikul Onanong¹³,Boonsupthip Waraporn¹²^ORCID,Wang Ya‐Jane⁴

Affiliation:

1. Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand

2. Center for Advanced Studies for Agriculture and Food, Institute for Advanced Studies Kasetsart University Bangkok Thailand

3. Associate Fellows, Academy of Science Office of The Royal Society Bangkok Thailand

4. Department of Food Science University of Arkansas Fayetteville Arkansas USA

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13506

Reference49 articles.

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components;Journal of Food Composition and Analysis;2024-04

2. Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice;International Journal of Food Science & Technology;2024-01-15

3. Effect of freeze and vacuum drying on the retention of nutrient content of brown rice (Oryza sativa) porridge;International Journal of Nutrition, Pharmacology, Neurological Diseases;2023-10

4. Microwave Assisted Cooking Improves Edible Quality of Germ Rice: Insights of Multiscale Starch Microstructure, In Vitro Digestion, and Flavor;Starch - Stärke;2023-09-29

5. Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice;Journal of Food Processing and Preservation;2023-03-29

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