Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs-Reference-Cited by-同舟云学术

Increasing resistant starch of processed Thai rice using citric acid, extra virgin coconut oil and herbs

Published:2024 Issue:1 Volume:30 Page:37-46
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Poomsa-ad Nattapol¹,Wiset Lamul²,Suwannarong Sarinthorn³,Pakdeenarong Noppakun⁴

Affiliation:

1. Drying Technology Research Unit, Faculty of Engineering, Mahasarakham University

2. Postharvest Technology and Agricultural Machinery Research Unit, Faculty of Engineering, Mahasarakham University

3. Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University

4. Department of Biology, Faculty of Science, Mahasarakham University

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/30/1/30_FSTR-D-23-00104/_pdf

Reference41 articles.

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2. Bao, J., Zhou, X., Hu, Y., and Zhang, Z. (2022). Resistant starch content and physicochemical properties of non-waxy rice starches modified by pullulanase, heat-moisture treatment, and citric acid. J. Cereal Sci., 105, 103472. doi: 10.1016/j.jcs.2021.103472.

3. Bello-Perez, L.A., and Paredes-Lopez, O. (2018). Starches of some food crops, changes during processing and their nutraceutical potential. Food Eng. Rev., 1, 50–65. doi: 10.1007/s12393-018-9187–6.

4. Benzie, I.F. and Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power” : The FRAP assay. Anal. Biochem., 239, 70–76. doi: 10.1006/abio.1996.0292.

5. Birkett, A.M. and Brown, I.L. (2008). Resistant starch and health. In B.R. Hamaker (Ed.), Technology of functional cereal products (pp. 367–378). CRC Press.