Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice

LWT

Volumn 55, Issue 1, 2014, Pages 368-373

  Tian, Yaoqi ^a   Zhao, Jianwei ^a   Xie, Zhengjun ^a   Wang, Jinpeng ^a   Xu, Xueming ^a   Jin, Zhengyu ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Cooked rice; High hydrostatic pressure; Quality; Soaking; Vacuum

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; HYDRAULICS; HYDROSTATIC PRESSURE; PRESSURE EFFECTS; SCANNING ELECTRON MICROSCOPY;

COLOR TEXTURES; COOKED RICE; DIFFERENT PRESSURES; HIGH HYDROSTATIC PRESSURE; PRESSURE TREATMENTS; PROPERTY; QUALITY; SOAKING; SOAKING TREATMENT; WAXY RICE;

HYDRATION;

EID: 84886235598     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.09.020     Document Type: Article

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