4.4 Article

Quality improvement of refrigerated ready-to-eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method

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。
Article Chemistry, Applied

Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran

Na-Na Wu et al.

Summary: The study found that adding dietary fiber extracted from extruded rice bran can inhibit the aging of rice starch, and its inhibitory effect is superior to dietary fiber extracted from un-extruded rice bran.

FOOD HYDROCOLLOIDS (2021)

Article Biochemistry & Molecular Biology

Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking

Lili Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Engineering, Chemical

Effects of ohmic and microwave cooking on textural softening and physical properties of rice

Mohsen Gavahian et al.

JOURNAL OF FOOD ENGINEERING (2019)

Article Engineering, Chemical

Effects of ultrasonic and enzymatic treatment on physical and chemical properties of brown rice

Lien Thi Kim Dang et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

Article Energy & Fuels

Optimal design and experimental validation long-lasting, low loss transformer for low power renewable energy system

Tugce Demirdelen

ENERGY SOURCES PART A-RECOVERY UTILIZATION AND ENVIRONMENTAL EFFECTS (2019)

Article Biochemistry & Molecular Biology

Harvest Age Effect on Phytochemical Content of White and Black Glutinous Rice Cultivars

Kawintra Tamprasit et al.

MOLECULES (2019)

Article Nutrition & Dietetics

Brown rice compared to white rice slows gastric emptying in humans

Elizabeth A. Pletsch et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2018)

Article Food Science & Technology

Lethality and quality evaluation of in-packaged ready-to-eat cooked Jasmine rice subjected to industrial continuous microwave pasteurization

Thammanoon Auksornsri et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

Article Food Science & Technology

Ohmic heating for cooking rice: Electrical conductivity measurements, textural quality determination and energy analysis

Weerachet Jittanit et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Article Engineering, Chemical

Rice cooking using ohmic heating: Determination of electrical conductivity, water diffusion and cooking energy

Kobsak Kanjanapongkul

JOURNAL OF FOOD ENGINEERING (2017)

Article Chemistry, Applied

Inhibition of wheat starch retrogradation by tea derivatives

Haihua Zhang et al.

CARBOHYDRATE POLYMERS (2015)

Review Food Science & Technology

Effect of food additives on starch retrogradation: A review

Zhen Fu et al.

STARCH-STARKE (2015)

Review Food Science & Technology

Starch Retrogradation: A Comprehensive Review

Shujun Wang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Article Green & Sustainable Science & Technology

Life cycle environmental impacts of convenience food: Comparison of ready and home-made meals

Ximena C. Schmidt Rivera et al.

JOURNAL OF CLEANER PRODUCTION (2014)

Article Food Science & Technology

Modelling starch phase transitions and water uptake of rice kernels during cooking

A. Briffaz et al.

JOURNAL OF CEREAL SCIENCE (2013)

Article Engineering, Chemical

Effect of temperature on the dielectric properties of low acyl gellan gel

Grace P. Okiror et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Engineering, Chemical

Impact of cooling rates on the staling behavior of cooked rice during storage

Shifeng Yu et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Food Science & Technology

Retrogradation properties of high amylose rice flour and rice starch by physical modification

Yue Wu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

The performance of organic and inorganic coated retort pouch materials on the shelf life of ready-to-eat rice products

Youngjae Byun et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage

Shifeng Yu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Review Engineering, Electrical & Electronic

A Review of Transformer Losses

Juan C. Olivares-Galvan et al.

ELECTRIC POWER COMPONENTS AND SYSTEMS (2009)

Article Food Science & Technology

Retrogradation behaviour of milled and brown rice pastes during ageing

M. Mariotti et al.

JOURNAL OF CEREAL SCIENCE (2009)

Article Food Science & Technology

Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage

Shifeng Yu et al.

JOURNAL OF CEREAL SCIENCE (2009)

Article Food Science & Technology

Influence of Trehalose, Glucose, Fructose, and Sucrose on Gelatinisation and Retrogradation of Corn and Tapioca Starches

Jurislav Babic et al.

CZECH JOURNAL OF FOOD SCIENCES (2009)

Article Engineering, Chemical

Electrical conductivity of fruits and meats during ohmic heating

Sanjay Sarang et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Chemistry, Applied

Texture and in vitro digestibility of white rice cooked with hydrocolloids

Hyun-Jung Chung et al.

CEREAL CHEMISTRY (2007)

Article Food Science & Technology

Pasting properties of non-waxy rice starch-hydrocolloid mixtures

Ji-Young Song et al.

STARCH-STARKE (2006)

Article Food Science & Technology

Temperature dependent electrical conductivities of fruit purees during ohmic heating

F Icier et al.

FOOD RESEARCH INTERNATIONAL (2005)

Article Food Science & Technology

Conductivities and ohmic heating of meat emulsion batters

N Shirsat et al.

JOURNAL OF MUSCLE FOODS (2004)

Article Food Science & Technology

Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel texture

GE Vandeputte et al.

JOURNAL OF CEREAL SCIENCE (2003)

Review Biochemistry & Molecular Biology

New insights on trehalose: a multifunctional molecule

AD Elbein et al.

GLYCOBIOLOGY (2003)

Article Chemistry, Applied

Texture properties of high and low acyl mixed gellan gels

R Mao et al.

CARBOHYDRATE POLYMERS (2000)