Related references
Note: Only part of the references are listed.Parboiled rice: Understanding from a materials science approach
Prakash Oil et al.
JOURNAL OF FOOD ENGINEERING (2014)
Influence of Degree of Gelatinization on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing
Stefan Kraus et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2014)
Milling breakage susceptibility and mechanical properties of parboiled brown rice kernels
Joke Buggenhout et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
The breakage susceptibility of raw and parboiled rice: A review
J. Buggenhout et al.
JOURNAL OF FOOD ENGINEERING (2013)
Stabilization of Raw Rice Bran using Ohmic Heating
Devinder Dhingra et al.
AGRICULTURAL RESEARCH (2012)
Minimising heat losses during batch ohmic heating of solid food
M. Zell et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Effects of parboiling and fluidized bed drying on the physicochemical properties of germinated brown rice
Ekkapong Cheevitsopon et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Electrical conductivity of seawater during ohmic heating
A. M. Assiry et al.
DESALINATION (2010)
Analysis of heat transfer during ohmic processing of a solid food
F. Marra et al.
JOURNAL OF FOOD ENGINEERING (2009)
Wet Method for Measuring Starch Gelatinization Temperature Using Electrical Conductivity
E. Morales-Sanchez et al.
JOURNAL OF FOOD SCIENCE (2009)
Changes in rice with variable temperature parboiling: Thermal and spectroscopic assessment
D. S. Himmelsbach et al.
CEREAL CHEMISTRY (2008)
Effect of variable parboiling on crystallinity of rice samples
J. T. Manful et al.
CEREAL CHEMISTRY (2008)
Design and performance evaluation of an ohmic heating unit for thermal processing of highly viscous liquids
S. Ghnimi et al.
CHEMICAL ENGINEERING RESEARCH & DESIGN (2008)
Polyphenoloxidase deactivation kinetics during ohmic heating of grape juice
Filiz Icier et al.
JOURNAL OF FOOD ENGINEERING (2008)
Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice
J. Patindol et al.
JOURNAL OF FOOD SCIENCE (2008)
Electrical conductivity and kinetic parameters of rice starch
E. Morales Sanchez et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2007)
Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing
Mahdi Kashaninejad et al.
JOURNAL OF FOOD ENGINEERING (2007)
Thermal characteristics of ohmically heated rice starch and rice flours
H. J. An et al.
JOURNAL OF FOOD SCIENCE (2007)
Impact of browning reactions and bran pigments on color of parboiled rice
Lieve Lamberts et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil
RJB Heinemann et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2005)
Modification of gelatinization properties of rice flour by heat-treatment
T Takahashi et al.
NIHON REOROJI GAKKAISHI (2005)
Temperature dependent electrical conductivities of fruit purees during ohmic heating
F Icier et al.
FOOD RESEARCH INTERNATIONAL (2005)
Determination of starch gelatinization temperature by ohmic heating
FD Li et al.
JOURNAL OF FOOD ENGINEERING (2004)
Specific energy and quality aspects of infrared (IR) dried parboiled rice
I Das et al.
JOURNAL OF FOOD ENGINEERING (2004)
Electrical conductivity of apple and sourcherry juice concentrates during ohmic beating
F Icier et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2004)
Evaluation of the degree of starch gelatinization by a new enzymatic method
RD Di Paola et al.
STARCH-STARKE (2003)
Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization
MAK Miah et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Effect of processing conditions on physical properties of parboiled rice
MR Islam et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2002)
Effects of drying conditions on head rice yield and browning index of parboiled rice
G Elbert et al.
JOURNAL OF FOOD ENGINEERING (2001)