Microstructure of rice ( <scp> <i>Oryza sativa</i> </scp> L.) and kinetics in hydrothermal process-Reference-Cited by-同舟云学术

Microstructure of rice ( Oryza sativa L.) and kinetics in hydrothermal process

Published:2022-07-25 Issue:10 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Nacimento Kauyse Matos¹^ORCID,Balbinoti Thaisa Carvalho Volpe²^ORCID,Jorge Luiz Mario de Matos¹³,Jorge Regina Maria Matos¹^ORCID

Affiliation:

1. Chemical Engineering Department, Graduate Program in Food Engineering, Federal University of Paraná Laboratory of Process Engineering in Particulate Systems Curitiba Brazil

2. Faculty of Pharmacy, Food and Nutrition Sciences Federal University of Mato Grosso do Sul Campo Grande Brazil

3. Chemical Engineering Department, Graduate Program in Chemical Engineering State University of Maringá Maringá Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14131

Reference50 articles.

1. The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.)

2. Modeling of maceration step of the oat ( Avena sativa ) malting process

3. Empirical characterization of hydration behavior of Indian paddy varieties by physicochemical characterization and kinetic studies

4. Mathematical modeling and thermodynamic properties of rice parboiling

5. Mathematical modeling of paddy (Oryza sativa) hydration in different thermal conditions assisted by Raman spectroscopy

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