Quality improvement of refrigerated ready‐to‐eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method-Reference-Cited by-同舟云学术

Quality improvement of refrigerated ready‐to‐eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method

Published:2022-02-10 Issue:4 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Tumpanuvatr Titaporn¹²^ORCID,Jittanit Weerachet¹³^ORCID

Affiliation:

1. Center for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies Kasetsart University Bangkok Thailand

2. Department of Food Processing and Preservation, Institute of Food Research and Product Development Kasetsart University Bangkok Thailand

3. Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16443

Reference64 articles.

1. Viscoelastic properties of maize starch/hydrocolloid pastes and gels

2. Lethality and quality evaluation of in-packaged ready-to-eat cooked Jasmine rice subjected to industrial continuous microwave pasteurization

3. Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

4. Viscoelastic behaviour of aging starch gel. Effect of concentration, temperature, and starch hydrolyzated on network properties;Biliaderis C. G.;Cereal Chemistry,1990

5. Modelling starch phase transitions and water uptake of rice kernels during cooking

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. System Design, Modelling, Energy Analysis, and Industrial Applications of Ohmic Heating Technology;Food and Bioprocess Technology;2024-09-09

2. Application of novel microwave-assisted induction heating technology for extending the shelf life of ready-to-eat rice through microbial, physical, and chemical quality preservation;Innovative Food Science & Emerging Technologies;2024-05

3. Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption;International Journal of Food Properties;2024-03-19

4. Energy Consumption Analysis of a Continuous Flow Ohmic Heater with Advanced Process Controls;Energies;2023-01-12

5. Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum;International Journal of Food Properties;2022-10-19