Ultra-fine Pulverization of Rice: Effects on Hydration Properties and Enzymatic Hydrolysis-Reference-Cited by-同舟云学术

Ultra-fine Pulverization of Rice: Effects on Hydration Properties and Enzymatic Hydrolysis

Published:2013 Issue:1 Volume:14 Page:37-46
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

HOSSEN Md. Sharif¹,SOTOME Itaru¹,TAKENAKA Makiko¹,ISOBE Seiichiro¹²,NAKAJIMA Mitsutoshi¹²,SHIMIZU Naoto²³,OKADOME Hiroshi¹

Affiliation:

1. National Food Research Institute, National Agriculture and Food Research Organization

2. Graduate school of Life and Environmental Sciences, University of Tsukuba

3. Graduate School of Agriculture, Hokkaido University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/14/1/14_37/_pdf

Reference27 articles.

1. 1) H. Guraya, I. Lima, E. Champagne; Method of creating starch-like ultra-fine rice flour and effect of spray drying on formation of free fatty acid. Starch–Stärke, 62, 173–180 (2010).

2. 2) H. C. Wilkinson, E. T. Champagne; Value-added rice products in today’s market. Cereal foods world, 49, 134–138 (2004).

3. 3) J. Chrastil; Correlation between the physicochemical and functional properties of rice. J. Agri. Food Chem., 40, 1683–1686 (1992).

4. 4) MAFF, Annual Report on Food, Agriculture and Rural Areas in Japan FY 2008. Summary (provisional translation). Ministry of Agriculture, Forestry and Fisheries, Tokyo (2008).

5. 5) R. S. Kadan, R. J. Bryant, J. A. Miller; Effect of milling on functional properties of rice flour, J. Food Sci., 73, 151–154 (2008).

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