Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105

Food Chemistry

Volumn 87, Issue 3, 2004, Pages 407-414

  Wongpornchai, Sugunya ^a   Dumri, Kanchana ^a   Jongkaewwattana, Sakda ^a   Siri, Boonmee ^b  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b KHON KAEN UNIVERSITY   (Thailand)

Author keywords

2 Acetyl 1 pyrroline; 2 Pentylfuran; Head rice; KDML 105; n Hexanal; Solid phase microextraction; SPME; Whiteness

Indexed keywords

2 ACETYL 1 PYRROLINE; 2 PENTYLFURAN; ACETIC ACID DERIVATIVE; FLAVORING AGENT; HEXANOL; UNCLASSIFIED DRUG;

AIR; AROMA; ARTICLE; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; GRAIN; HARVEST PERIOD; INTERMETHOD COMPARISON; LOW TEMPERATURE; QUALITY CONTROL; RICE; SUN;

ORYZA SATIVA;

EID: 2442600454     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.014     Document Type: Article

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