Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk

Journal of Food Composition and Analysis

Volumn 41, Issue , 2015, Pages 98-103

  Vanier, Nathan Levien ^a,b   Paraginski, Ricardo Tadeu ^a   Berrios, Jose De J ^b   Oliveira, Leandro da Conceição ^c   Elias, Moacir Cardoso ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c Instituto Federal Sul Rio Grandense   (Brazil)

Author keywords

Food analysis; Food composition; Food processing; Food safety; Nutrient retention loss; Parboiling; Rice; Sodium bisulfite; Thiamine

Indexed keywords

EID: 84925040097     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.02.008     Document Type: Article

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