Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 7904-7913

  Yu, Yong ^a   Ge, Lingyan ^a   Zhu, Songming ^a   Zhan, Yao ^a   Zhang, Qiuting ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Denaturation; Microstructure; Pretreatment; Texture; Thermal properties

Indexed keywords

DENATURATION; GRAIN (AGRICULTURAL PRODUCT); HARDNESS; HYDRAULICS; MICROSTRUCTURE; TEXTURES; THERMODYNAMIC PROPERTIES;

ALEURONE LAYERS; COOKING PROCESS; COOKING PROPERTIES; HIGH HYDROSTATIC PRESSURE; MICROSTRUCTURE ANALYSIS; PRE-TREATMENT; SOAKING TREATMENT; WATER UPTAKE;

HYDROSTATIC PRESSURE;

EID: 84947494650     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1901-5     Document Type: Article

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