4.5 Article

Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product's quality and stability

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Letter Public, Environmental & Occupational Health

Food Delivery Service During Social Distancing: Proactively Preventing or Potentially Spreading Coronavirus Disease-2019?

Trang H. D. Nguyen et al.

DISASTER MEDICINE AND PUBLIC HEALTH PREPAREDNESS (2020)

Review Biotechnology & Applied Microbiology

Food Safety and COVID-19: Precautionary Measures to Limit the Spread of Coronavirus at Food Service and Retail Sector

Muhammad Shahbaz et al.

JOURNAL OF PURE AND APPLIED MICROBIOLOGY (2020)

Article Food Science & Technology

The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

Charis M. Galanakis

Article Food Science & Technology

A multi-scale characterisation of the durum wheat pasta cooking process

P. Littardi et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)

Review Chemistry, Applied

Starch molecular structure: The basis for an improved understanding of cooked rice texture

Hongyan Li et al.

CARBOHYDRATE POLYMERS (2018)

Article Biology

Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice

Liu Yang et al.

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2016)

Article Engineering, Chemical

Colour change in rice during hydration: Effect of hull and bran layers

Prakash Oli et al.

JOURNAL OF FOOD ENGINEERING (2016)

Review Food Science & Technology

Starch gelatinization and its complexity for analysis

Markus Schirmer et al.

STARCH-STARKE (2015)

Article Food Science & Technology

Effect of various heat treatments on rancidity and some bioactive compounds of rice bran

Sung-Min Kim et al.

JOURNAL OF CEREAL SCIENCE (2014)

Article Food Science & Technology

Quick cooking rice by high hydrostatic pressure processing

Maria Boluda-Aguilar et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing

S. Shobana et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2011)

Article Public, Environmental & Occupational Health

Increasing consumption of ultra-processed foods and likely impact on human health: evidence from Brazil

Carlos Augusto Monteiro et al.

PUBLIC HEALTH NUTRITION (2011)

Article Food Science & Technology

TEXTURE PROFILE ANALYSIS PARAMETERS OBTAINED BY AN INSTRON UNIVERSAL TESTING MACHINE

M. PELEG

JOURNAL OF FOOD SCIENCE (2010)

Article Agriculture, Multidisciplinary

Cooking behavior of rice in relation to kernel physicochemical and structural properties

Veronique Vidal et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Effect of processing conditions on color change of brown and milled parboiled rice

L Lamberts et al.

CEREAL CHEMISTRY (2006)

Article Engineering, Chemical

Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice

HS Gujral et al.

JOURNAL OF FOOD ENGINEERING (2003)