Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch ( <i>Oryza Sativa</i> L.)-Reference-Cited by-同舟云学术

Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch ( Oryza Sativa L.)

Published:2022-01-11 Issue:2 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Almeida Raphael Lucas Jacinto¹^ORCID,Santos Newton Carlos¹^ORCID,Padilha Carlos Eduardo¹,Almeida Mota Mércia Melo²,Alcântara Silva Virgínia Mirtes³,André Anastácia Maria Mikaella Campos Nóbrega²,Santos Everaldo Silvino¹^ORCID

Affiliation:

1. Chemical Engineering Department Federal University of Rio Grande do Norte Natal Brazil

2. Food Engineering Department Federal University of Campina Grande Campina Grande Brazil

3. Engineering and Management of Natural Resources Department Federal University of Campina Grande Campina Grande Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13947

Reference68 articles.

1. Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

2. Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry

3. Evaluation of thermodynamic properties and antioxidant activities of Achachairu ( Garcinia humilis ) peels under drying process

4. Modelagem matemática aplicada a cinética de secagem da pasta de amido de feijão preto

5. Impact of hydrothermal pre‐treatments on physicochemical characteristics and drying kinetics of starch from red rice (Oryza sativa L.);Almeida R. L. J.;Journal of Food Processing and Preservation,2021

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