Lang et al., 2022 - Google Patents
Infrared radiation heating: A novel technique for developing quick-cooking riceLang et al., 2022
View HTML- Document ID
- 1673305653756025961
- Author
- Lang G
- da Silva Timm N
- Neutzling H
- Ramos A
- Ferreira C
- de Oliveira M
- Publication year
- Publication venue
- LWT
External Links
Snippet
Infrared radiation heating (IRH) was used in this study as a new technique for generating fissures in rice grains subjected to temperatures of 100, 125, and 150° C for 2, 6, and 10 min, for the production of polished and brown quick-cooking rice (QCR). According to the …
- 235000007164 Oryza sativa 0 title abstract description 99
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Lang et al. | Infrared radiation heating: A novel technique for developing quick-cooking rice | |
| Ziegler et al. | Heat‐moisture treatment of oat grains and its effects on lipase activity and starch properties | |
| Bora et al. | Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products | |
| Kale et al. | Soaking induced changes in chemical composition, glycemic index and starch characteristics of basmati rice | |
| Yang et al. | Starch properties of mutant rice high in resistant starch | |
| Ovando-Martínez et al. | Effect of hydrothermal treatment on physicochemical and digestibility properties of oat starch | |
| Sopade | Cereal processing and glycaemic response | |
| Rocha‐Villarreal et al. | Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals | |
| Yadav et al. | Storage stability and pasting properties of hydrothermally treated pearl millet flour | |
| Sirisoontaralak et al. | Development of quick cooking germinated brown rice with convenient preparation and containing health benefits | |
| Vu et al. | Changes in protein and starch digestibility in sorghum flour during heat–moisture treatments | |
| Arns et al. | The effects of heat–moisture treatment of rice grains before parboiling on viscosity profile and physicochemical properties | |
| Saha et al. | Puffed rice: A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics | |
| da Silva Timm et al. | Effects of drying temperature and genotype on morphology and technological, thermal, and pasting properties of corn starch | |
| Behera et al. | Starch gelatinization and drying of paddy using microwave rotary drum dryer: Optimization, kinetics, and cooking studies | |
| Correia et al. | Protein profile and malt activity during sorghum germination | |
| Ruiz‐Armenta et al. | Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods | |
| Camelo‐Méndez et al. | Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten‐free pasta | |
| Taghinezhad et al. | Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM | |
| Gu et al. | Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour | |
| Almeida et al. | Impact of hydrothermal pretreatments on physicochemical characteristics and drying kinetics of starch from red rice (Oryza sativa L.) | |
| Giuberti et al. | Resistant starch from isolated white sorghum starch: Functional and physicochemical properties and resistant starch retention after cooking. A comparative study | |
| Liu et al. | Effect of heat‐moisture treatment of germinated wheat on the quality of Chinese white salted noodles | |
| Laishram et al. | Effect of thermal pretreatments on physical, phytochemical, and antioxidant properties of black rice pasta | |
| Sharma et al. | Himalayan kidney bean germplasm: Grain-flour characteristics, structural-functional properties and in-vitro digestibility of starches |