Changes in physicochemical properties of organic hulled rice during storage under different conditions

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 179-185

  Tananuwong, Kanitha ^a   Malila, Yuwares ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Organic hulled rice; Packaging; Pasting properties; Storage temperature; Thermal properties

Indexed keywords

2-MERCAPTOETHANOL; AMBIENT TEMPERATURES; COOKED RICE; GELATINISATION; ORGANIC HULLED RICE; PASTING PROPERTY; PEAK TEMPERATURES; PEAK VISCOSITIES; PHYSICOCHEMICAL PROPERTY; RAPID VISCO ANALYZERS; RICE SAMPLES; SENSORY EVALUATION; STORAGE TEMPERATURE; STORAGE TEMPERATURES; SWELLING POWER; THERMAL PROPERTIES;

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; PACKAGING; POLYETHYLENES; STORAGE (MATERIALS); SWELLING; TEMPERATURE; THERMOPLASTICS;

PACKAGING MATERIALS;

ALUMINUM; MERCAPTOETHANOL; NYLON; POLYETHYLENE; POLYPROPYLENE;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; DISULFIDE BOND; ENTHALPY; GELATINIZATION; NONHUMAN; PACKAGING MATERIAL; PHYSICAL CHEMISTRY; RICE; SENSORY EVALUATION; STORAGE TEMPERATURE; VACUUM;

EID: 77957861659     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.057     Document Type: Article

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