Effect of drying involving fluidisation in superheated steam on physicochemical and antioxidant properties of Thai native rice cultivars

Journal of Food Engineering

Volumn 123, Issue , 2014, Pages 143-147

  Rumruaytum, Pattama ^a   Borompichaichartkul, Chaleeda ^a   Kongpensook, Varapha ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

Antioxidant; Fluidisation; Properties; Superheated steam; Thai native rice

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; FINAL MOISTURE CONTENT; NATIVE RICE; PASTING PROPERTY; PASTING TEMPERATURE; PROPERTIES; SUPERHEATED STEAM;

ANTIOXIDANTS; FLUIDIZATION; PLANTS (BOTANY); STEAM; TEMPERATURE; VISCOSITY;

DRYING;

EID: 84887076051     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.08.025     Document Type: Article

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