Effects of drying conditions, final moisture content, and degree of milling on rice flavor

Cereal Chemistry

Volumn 74, Issue 5, 1997, Pages 566-570

  Champagne, Elaine T ^a   Bett, Karen L ^a   Vinyard, Bryan T ^a   Webb, Bill D ^a   McClung, Anna M ^a   Barton II, Franklin E ^a   Lyon, Brenda G ^a   Moldenhauer, Karen ^a   Linscombe, Steve ^a   Kohlwey, David ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

DRYING; MILLING (MACHINING); MOISTURE DETERMINATION; SENSORY ANALYSIS;

%MOISTURE; COOKED RICE; DEGREE OF MILLING; DRYING CONDITION; FINAL MOISTURE CONTENT; KOSHIHIKARI; PARAMETER INFLUENCES; POSTHARVEST PROCESSING; PROCESSING PARAMETERS; SENSORY QUALITIES;

MOISTURE;

EID: 0030663172     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.5.566     Document Type: Article

References (5)

1. Goodwin, H. L., Koop, L. A., Rister, M. E., Miller, R. K., Maca, J. V., Chambers, E., Hollingsworth, M., Bett, K., Webb, B. D., and McClung, A. 1996. Developing A Common Language for the U.S. Rice Industry: Linkages Among Breeders, Producers, Processors, and Consumers. TAMRC Report. Texas A&M University: College Station, TX.
2. Johnsen, P. B. 1994. The human chemosensory system: An instrument for flavor research. In: Proceedings of the United States-Japan Cooperative Program in Natural Resources (UJNR) Protein Resources Panel. 23rd Annual Meeting. A. E. Pavlath, ed. USDA-ARS Western Regional Research Center: Albany, CA.
3. Meilgaard, J., Civille, G. V, and Carr, B. T. 1987. Sensory Evaluation Techniques, Vol. II. CRC Press: Boca Raton, FL.
4. Milliken, G. A., and Johnson, D. E. 1989. Analysis of Messy Data, Vol. II. Nonreplicated Experiments. Van Nostrand Reinhold: New York.
5. Min, B. K., Hong, S. H., Shin, M. G., and Jung, J. 1994. Study on the determination of the amount of added water for rice cooking by extrusion test of cooked rice. Korean Soc. Food Sci. Technol. 26:98-101.