Effects of soaking temperature and ultrasonic power on the cooking time and physical properties of brown rice-Reference-Cited by-同舟云学术

Effects of soaking temperature and ultrasonic power on the cooking time and physical properties of brown rice

Published:2022-08-04 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Liu Xu¹²,Xue Yang³,Xie Huihuang,Li Jie²,Wang Jiaoling¹,Ding Tianhang¹,Jin Guangyuan²,Song Weidong¹^ORCID,Song Chunfang²^ORCID

Affiliation:

1. Key Laboratory of Modern Agricultural Equipment, Ministry of Agriculture and Rural Affairs Nanjing institute of Agricultural Mechanization, Ministry of Agriculture and Rural Affairs Nanjing P. R. China

2. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology School of Mechanical Engineering Jiangnan University Wuxi Jiangsu P. R. China

3. Wuxi Little Swan Company Limited Wuxi Jiangsu P. R. China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16909

Reference40 articles.

1. Characterization of microwave vacuum-dried durian chips

2. Impact of cooking temperature on the quality of quick cooking brown rice

3. Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage-Susceptible Rice Kernels

4. Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms

5. Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake

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