Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufacture

Food Chemistry

Volumn 150, Issue , 2014, Pages 94-98

  Li, Hongyan ^a   Wei, Benxi ^a   Wu, Chunsen ^a   Zhang, Bao ^a   Xu, Xueming ^a   Jin, Zhengyu ^a   Tian, Yaoqi ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Alcoholic degree; Broken rice; Enzymatic extrusion; Response surface methodology; Rice wine

Indexed keywords

EXTRUSION; FERMENTATION; MANUFACTURE; OPTIMIZATION; SURFACE PROPERTIES;

ALCOHOLIC DEGREE; BROKEN RICE; COEFFICIENT OF DETERMINATION; MODELLING AND OPTIMISATION; PRETREATMENT PROCESS; RESPONSE SURFACE METHODOLOGY; RICE WINE; SECOND-ORDER POLYNOMIAL;

WINE;

ALCOHOL; AMYLASE;

ALCOHOLISM; ARTICLE; BACILLUS LICHENIFORMIS; BARREL TEMPERATURE; BREWING; BROKEN RICE; CONTROLLED STUDY; EXPERIMENTAL DESIGN; FERMENTATION; FOOD EXTRUSION; FUNGUS GROWTH; GREEN CHEMISTRY; HYDROLYSIS; INDEPENDENT VARIABLE; MOISTURE; PH; RESPONSE SURFACE METHOD; RICE; WINE INDUSTRY;

ALCOHOLIC DEGREE; BROKEN RICE; ENZYMATIC EXTRUSION; RESPONSE SURFACE METHODOLOGY; RICE WINE;

AMYLASES; ETHANOL; FERMENTATION; HYDROLYSIS; INDUSTRIAL MICROBIOLOGY; ORYZA SATIVA; WASTE PRODUCTS; WINE; YEASTS;

EID: 84888085894     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.146     Document Type: Article

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