Brief soaking at above‐gelatinization temperature reduces inorganic arsenic in cooked rice-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Brief soaking at above‐gelatinization temperature reduces inorganic arsenic in cooked rice

Published:2020-06-29 Issue:1 Volume:98 Page:144-153
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Chen Guoying¹^ORCID,Lai Bunhong¹,Chen Tuanwei²,Lin Hetong²,Mao Xuefei³

Affiliation:

1. U.S. Department of Agriculture, Agricultural Research Service Eastern Regional Research Center Wyndmoor PA19038USA

2. College of Food Science Fujian Agriculture and Forestry University Fuzhou China

3. Institute of Quality Standards and Testing Technology for Agro‐Products Chinese Academy of Agricultural Sciences Beijing China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10304

Reference42 articles.

1. Extensive grinding and pressurized extraction with water are key points for effective and species preserving extraction of arsenic from rice

2. Chemistry, structure, functionality and applications of rice starch

3. Arsenic in cooked rice in Bangladesh

4. Starch Granule-Associated Proteins and Polypeptides: A Review

5. Modelling of water transport and swelling associated with starch gelatinization during rice 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. Occurrence of Toxic Elements in Foods;Encyclopedia of Food Safety;2024

2. A critical analysis of various post-harvest arsenic removal treatments of rice and their impact on public health due to nutrient loss;Environmental Monitoring and Assessment;2023-08-24

3. Evaluating the efficacy and feasibility of post harvest methods for arsenic removal from rice grain and reduction of arsenic induced cancer risk from rice-based diet;Science of The Total Environment;2023-05

4. Rice grain arsenic and nutritional content during post harvesting to cooking: A review on arsenic bioavailability and bioaccessibility in humans;Food Research International;2022-04

5. Effect of oral processing on texture, rheology properties, and microstructure of three rice varieties;Journal of Food Process Engineering;2021-11-30

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3