Optimization of Parboiling Parameters to Improve the Quality Characteristics of Pusa basmati 1509-Reference-Cited by-同舟云学术

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Optimization of Parboiling Parameters to Improve the Quality Characteristics of Pusa basmati 1509

Published:2016-07-29 Issue:3 Volume:40 Page:e12454
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Chavan Prasad¹,Sharma S. R.¹,Mittal T. C.¹,Mahajan G.¹,Gupta S. K.¹

Affiliation:

1. Punjab Agricultural University; Ludhiana, India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12454/fullpdf

Reference63 articles.

1. Rice grain quality: A comparison of local varieties with new varieties under study in Ghana;Adu-Kwarteng;Food Control,2003

2. Efficacy of parboiling on physico-chemical properties of some promising lines/varieties of rice (oryza sativa L);Akhter;Sci. Tech. Dev.,2014

3. Effect of paddy husked ratio on rice breakage and whiteness during milling process;Alizadeh;Aust. J. Crop Sci.,2011

4. AOAC 2000 Official Methods of Analysis Association of Official Analytical Chemist Minneapolis, MN

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1. The impact of parboiling on physical structure, physicochemical properties and zinc status of Zn-fortified germinated brown rice;LWT;2024-04

2. Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural properties;Journal of Food Science and Technology;2024-02-06

3. Unveiling the effects of post-harvest hydration treatments on physical and engineering properties of different varieties of paddy;Oryza-An International Journal on Rice;2023-12-30

4. Impact of the degree of starch gelatinization on the texture, soaking, and cooking characteristics of high amylose rice: An experimental and numerical study;2023-05-12

5. Ohmic heating using electrolytes for paddy parboiling: A study on thermal profile, electrical conductivity, milling quality, and nutritional attributes;Journal of Food Process Engineering;2023-01-14

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