Development of ready-to-eat rice starch-based puffed products by coupling freeze-drying and microwave-Reference-Cited by-同舟云学术

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Development of ready-to-eat rice starch-based puffed products by coupling freeze-drying and microwave

Published:2015-12-12 Issue:2 Volume:51 Page:444-452
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Jiamjariyatam Rossaporn¹

Affiliation:

1. Department of Home Economics; Faculty of Science; Srinakharinwirot University; 114 Sukhumvit 23 Bangkok 10110 Thailand

Funder

Perkin Elmer (Thailand) Co. Ltd.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference39 articles.

1. Physicochemical, structural and textural properties of tortillas from extruded instant corn flour supplemented with various types of corn lipids;Arambula-Villa;Journal of Cereal Science,2001

2. Structural transitions and related physical properties of starch;Biliaderis;Starch: Chemistry and Technology,2009

3. Thermal behavior of amylose-lipid complexes;Biliaderis;Carbohydrate Polymers,1985

4. Effect of amylose content on expansion of extruded rice pellet;Chen;Cereal Chemistry,2001

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1. Quality attributes of traditional food from blends of rice flour and jaggery syrup under different frying conditions;Journal of Agriculture and Food Research;2024-06

2. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects;Food Research International;2024-01

3. Process optimization and characterization of physicochemical properties of freeze-dried pineapple snacks enriched with propolis;International Journal of Food Properties;2023-09-12

4. Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks;LWT;2021-04

5. Understanding the effect of freeze-drying on microstructures of starch hydrogels;Food Hydrocolloids;2020-04

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