Green processing protocol for germinating and wet milling brown rice for beverage formulations: Sprouting, milling and gelatinization effects-Reference-Cited by-同舟云学术

Green processing protocol for germinating and wet milling brown rice for beverage formulations: Sprouting, milling and gelatinization effects

Published:2020-04-13 Issue:5 Volume:8 Page:2445-2457
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Beaulieu John C.¹^ORCID,Reed Shawndrika S.¹,Obando‐Ulloa Javier M.²^ORCID,McClung Anna M.³

Affiliation:

1. United States Department of Agriculture Agricultural Research Service Southern Regional Research Center New Orleans Louisiana

2. Doctorate Program on Natural Science for the Development and Agronomy Engineering School Technology Institute of Costa Rica (ITCR)San Carlos Technology Local Campus Alajuela Ciudad Quesada Costa Rica

3. United States Department of Agriculture Agricultural Research Service Dale Bumpers National Rice Research Center Stuttgart Arkansas

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1534

Reference49 articles.

1. AACCI(1999a).Method 46‐30.01. Crude protein ‐ combustion method. Approved 11‐3‐1999. AACC International Approved Methods of Analysis 11th Edition electronic.

2. AACCI(1999b).Determination of the pasting properties of rice with the rapid visco analyser. AACC International Approved Methods of Analysis 11th Edition electronic.

3. AACCI(2008).AACCI American Association of Cereal Chemists International. AACCI definitions of whole grain/sprouted grain/whole grain product. February 2008. Available from:https://www.aaccnet.org/initiatives/definitions/pages/wholegrain.aspx[last accessed 6 10 2019].

4. AIJN(2018).AIJN European Fruit Juice Association. 2018 Liquid Fruit Market Report. Available from:www.aijn.org

Cited by 15 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. Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective;Food Science & Nutrition;2023-11-14

2. A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality;International Journal of Food Properties;2023-02-09

3. Physicochemical Properties of Black Rice Flour Fermented by Complex Lactic Acid Bacteria Starter Culture;Journal of the Korean Society of Food Science and Nutrition;2022-12-31

4. Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages;Sensors;2022-10-31

5. Formulation of germinated brown rice fermented products functionalized by probiotics;Innovative Food Science & Emerging Technologies;2022-08