A novel image-analysis based approach to evaluate some physicochemical and cooking properties of rice kernels

Journal of Food Engineering

Volumn 124, Issue , 2014, Pages 184-190

  Jinorose, Maturada ^a,b   Prachayawarakorn, Somkiat ^a   Soponronnarit, Somchart ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

Author keywords

Amylose content; Fractal dimension; Gelatinization; Parboiled rice; Rice variety; Texture; Translucency; Water uptake

Indexed keywords

AMYLOSE CONTENT; GELATINIZATION; PARBOILED RICE; RICE VARIETY; TRANSLUCENCY; WATER UPTAKE;

FRACTAL DIMENSION; GELATION; GRAIN (AGRICULTURAL PRODUCT); TEXTURES;

QUALITY CONTROL;

EID: 84888295139     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.08.009     Document Type: Article

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