Organic acids as antibrowning agents in parboiling: Effects on the technological properties and cooking quality-Reference-Cited by-同舟云学术

Organic acids as antibrowning agents in parboiling: Effects on the technological properties and cooking quality

Published:2019-11-29 Issue:2 Volume:97 Page:248-255
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Goebel Jorge Tiago Schwanz¹,Ziegler Valmor²,Ferreira Cristiano Dietrich²^ORCID,Paraginski Ricardo Tadeu³,Elias Moacir Cardoso¹

Affiliation:

1. Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil

2. Instituto Tecnológico em alimentos para a saúde Universidade do Vale do Rio dos Sinos São Leopoldo Brazil

3. Instituto Federal Farroupilha Santo Augusto Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10240

Reference33 articles.

1. Maillard browning kinetics in a liquid model system

2. Brasil – Ministério da Agricultura Pecuária e Abastecimento(2009).Comissão Técnica de Normal e Padrões Regulamento Técnico do Arroz. Instrução Normativa N° 06 de 16.02.2009. Retrieved fromhttp://sistemasweb.agricultura.gov.br/sislegis/action/detalhaAto.do?method=visualizarAtoPortalMapa&chave=1687046295

3. The breakage susceptibility of raw and parboiled rice: A review

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