Effects of Superheated Steam Fluidized Bed Drying on the Quality of Parboiled Germinated Brown Rice-Reference-Cited by-同舟云学术

Effects of Superheated Steam Fluidized Bed Drying on the Quality of Parboiled Germinated Brown Rice

Published:2014-02-28 Issue:4 Volume:39 Page:349-356
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Cheevitsopon Ekkapong¹,Noomhorm Athapol²

Affiliation:

1. Food Engineering; Faculty of Engineering; King Mongkut's Institute of Technology Ladkrabang; Ladkrabang Thailand

2. Food Engineering and Bioprocess Technology; School of Environment, Resources & Development; Asian Institute of Technology; PO Box 4, Klong Luang Pathumthani 12120 Thailand

Funder

Higher Education Commission of the Royal Thai Government

Asian Institute of Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12239/fullpdf

Reference34 articles.

1. Aoto , H. Sugino , T. Shinmura , H. Mizukuchi , A. Kise , M. Teramoto , S. Someya , S. Tsuchiya , K. Ishiwata , K. 2003 Germinated brown rice

2. Germination conditions affect physicochemical properties of germinated brown rice flour;Charoenthaikij;J. Food Sci.,2009

3. Effects of parboiling and fluidized bed drying on the physicochemical properties of germinated brown rice;Cheevitsopon;Int. J. Food Sci. Technol.,2011

4. Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperus esculentus);Chinma;Food Res. Int.,2009

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