Milling of rice grains. the degradation on three structural levels of starch in rice flour can be independently controlled during grinding

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 8, 2011, Pages 3964-3973

  Tran, Thuy T B ^a   Shelat, Kinnari J ^a   Tang, Daniel ^a   Li, Enpeng ^a   Gilbert, Robert G ^a   Hasjim, Jovin ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

cryogenic milling; grains; hammer milling; particle size; rice; starch damage

Indexed keywords

CHAIN SCISSION; CRYOGENIC MILLING; CRYOGENIC TEMPERATURES; GRAIN SIZE; GRAINS; GRANULE STRUCTURE; GRINDING CONDITIONS; GRINDING FORCE; MECHANICAL ENERGIES; MEDIAN DIAMETERS; MOLECULAR DEGRADATION; PARTICLE SIZE REDUCTION; POLISHED RICE; RICE; RICE FLOUR; RICE GRAINS; STARCH GRANULES;

CRYOGENICS; DEGRADATION; FRACTURE MECHANICS; GRAIN SIZE AND SHAPE; GRANULATION; GRINDING (COMMINUTION); GRINDING (MACHINING); HAMMERS; MILLING (MACHINING); PARTICLE SIZE; PARTICLES (PARTICULATE MATTER); STARCH; TOOLS;

GRAIN (AGRICULTURAL PRODUCT);

STARCH;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; FLOUR; PARTICLE SIZE; PROBABILITY; RICE; SCANNING ELECTRON MICROSCOPY;

FLOUR; MICROSCOPY, ELECTRON, SCANNING; MOLECULAR STRUCTURE; ORYZA SATIVA; PARTICLE SIZE; PROBABILITY; STARCH;

EID: 79955027976     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf105021r     Document Type: Article

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