Effect of gamma-irradiation on cooking and eating qualities of scented rice varieties

Journal of Food Science and Technology

Volumn 34, Issue 5, 1997, Pages 408-409

  Roy, M K ^a  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

Author keywords

Eating and cooking qualities; Gamma irradiation; Scented rices

Indexed keywords

EID: 0242530142     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. Cagampang GB, Perez M. Juliano BO (1973) A gel consistency test for eating quality of rice. J Food Sci Agric 24: 1589-1594
2. Ismail FA, El-Wakeil FA, El-Dash SM (1978) Tolerance, quality and stability of gamma-irradiated Egyptian rice. Food Preservation by irradiation, IAEA, pp 501-515
3. Prasad HH, Roy MK (1995) Efficacy of gamma-irradiation against important insects of export quality rice. Indian Food Packer 49(2): 25-30
4. Roy MK, Ghosh SK, Chatterjee SR (1991) Gamma-irradiation of rice grains. J Food Sci Technol 28: 337-340
5. Roy MK, Prasad HH (1993) Gamma-irradiation in the control of important states pests of three grain legumes. J Food Sci Technol 30: 275-278
6. Sabularse VC, Liuzzo JA, Rao RM, Grodner RM (1992) Physicochemical characteristics of brown rice as influenced by gamma-irradiation. J Food Sci 57(1): 143-145
7. Wang UP, Lee CY, Chang JY, Yen CL (1983) Gamma-irradiation effects on Taiwan-produced rice grains. Agric Biol Chem 47(3): 461-472
8. Wootton M, Dio Jonegoro H, Driscoll R (1986) The effect of irradiation on the quality of Australian rice. J Cereal Sci 7: 309-315