Effect of natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (<i>Avena nuda</i> L.)-Reference-Cited by-同舟云学术

Effect of natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (Avena nuda L.)

Published:2021 Issue:1 Volume:27 Page:85-94
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Wang Xiaodong¹,Zhao Zhiyong¹,Li Xihong¹,Song Jianxin¹,Liu Zhenyuan¹²,Li Yueming³

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology

2. Tianjin Gasin-DH Preservation Technology Co., Ltd

3. Changrong Huitong (Tianjin) Food Science and Technology Research and Development co. Ltd

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/27/1/27_85/_pdf

Reference37 articles.

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3. Derycke, V., Vandeputte, G.E., Vermeylen, R., De, M. W., Goderis, B., Koch, M.H.J., and Delcour, J.A. (2005). Starch gelatinization and amylose-lipid interactions during rice parboiling investigated by temperature resolved wide angle X-ray scattering and differential scanning calorimetry. J. Cereal Sci., 42, 334-343.

4. Duangkhamchan, W., Phomphai, A., Wanna, R., Wiset, L., Laohavanich, J., Ronsse, F., and Pieters, J.G. (2017). Infrared heating as a disinfestation method against Sitophilus oryzae and its effect on textural and cooking properties of milled rice. Food Bioprocess. Technol., 10, 284-295.

5. Eyenga, E. F., Tang, E. N., Achu, M. B. L., Boulanger, R., Mbacham, W. F., and Ndindeng, S. A. (2020). Physical, nutritional, and sensory quality of rice–based biscuits fortified with safou (Dacryodes edulis) fruit powder. Food Sci. Nutr., 8, 3413-3424.

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