Quick cooking rice by high hydrostatic pressure processing

LWT

Volumn 51, Issue 1, 2013, Pages 196-204

  Boluda Aguilar, María ^a   Taboada Rodríguez, Amaury ^b   López Gómez, Antonio ^a   Marín Iniesta, Fulgencio ^b   Barbosa Cánovas, Gustavo V ^c  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

^c WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

High hydrostatic pressure; Jasmine rice; Quick cooking rice; Sensory quality; Texture

Indexed keywords

ADHESIVES; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; HYDRAULICS; HYDROSTATIC PRESSURE; MICROWAVE HEATING; MICROWAVE OVENS; MICROWAVES; QUALITY CONTROL; SENSORY ANALYSIS; TEXTURES;

DEGREE OF GELATINIZATION; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; JASMINE RICE; QUICK COOKING RICE; SENSORY QUALITIES; TEXTURE ANALYSIS; TEXTURE PROFILE ANALYSIS;

GRAIN (AGRICULTURAL PRODUCT);

JASMINUM;

EID: 84871072359     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.021     Document Type: Article

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