Aging characteristics of rice dried using microwave at 915 MHz frequency-Reference-Cited by-同舟云学术

Aging characteristics of rice dried using microwave at 915 MHz frequency

Published:2022-07-27 Issue:6 Volume:99 Page:1218-1233
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Bruce Rebecca M.¹^ORCID,Atungulu Griffiths G.¹^ORCID,Sadaka Sammy²^ORCID,Mauromoustakos Andy³

Affiliation:

1. Department of Food Science University of Arkansas Division of Agriculture Fayetteville Arkansas USA

2. Department of Biological and Agricultural Engineering University of Arkansas Little Rock Arkansas USA

3. Agricultural Statistics Lab, University of Arkansas Division of Agriculture Fayetteville Arkansas USA

Funder

National Institute of Food and Agriculture

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10584

Reference47 articles.

1. AACC International. (1999).Approved Methods of Analysis(11th Ed). Method 39‐25.01. Near‐infrared reflectance method for protein content in whole‐grain wheat. Approved November 8 1995. Method 61‐02.01. Determination of the pasting properties of rice with the Rapid Visco Analyzer. Approved October 15 1997. Method 44‐15.02. Moisture‐Air‐oven methods. Approved October 30 1975; revised November 3 1993. Method 46‐16.01. Crude Protein: Improved Kjeldahl Method copper‐titanium dioxide catalyst modification Approved November 3 1999. AACC International St. Paul MN U.S.A.

2. Assessment of One-Pass Drying of Rough Rice with an Industrial Microwave System on Milling Quality

3. Rice quality

4. Impacts of size fractionation, commingling, and drying temperature on physical and pasting properties of broken rice kernels

5. Physicochemical and functional properties of medium‐sized broken rice kernels and their potential in instant rice production

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