Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation-Reference-Cited by-同舟云学术

Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation

Published:2014-03-03 Issue:12 Volume:49 Page:2703-2710
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Song Sang-Hoon¹,Lee Myeong-Gi²,Lee Hyong-Joo³,Yoon Won-Byong²⁴

Affiliation:

1. CJ CheilJedang Foods R&D Center; Seoul 152-051 South Korea

2. Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 South Korea

3. Department of Agricultural Biotechnology; World Class University Biomodulation Program; Seoul National University; Seoul 151-921 South Korea

4. Agricultural and Life Science Research Institute; Kangwon National University; Chuncheon Kangwondo 200-701 South Korea

Funder

Korea Institute of Planning & Evaluation for Technology, Agriculture Forestry & Fisheries (IPET)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference35 articles.

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2. Particle size heterogeneity in milled barley and sorghum grains: effects on physic-chemical properties and starch digestibility;Al-Rabadi;Journal of Cereal Science,2012

3. The functionality of rice starch

4. Relation between growth, respirometric analysis and biopigments production from Monascus by solid-state fermentation;Carvalho;Biochemical Engineering Journal,2006

5. A modelling approach to determine the effect of pre-treatment on the grinding ability of dried mangoes for powder production (Mangifera indica var Kent);Djantou;Journal of Food Engineering,2007

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