Impacts of degree of milling on the appearance and aroma characteristics of raw rice

Journal of the Science of Food and Agriculture

Volumn 96, Issue 9, 2016, Pages 3017-3022

  Rodríguez Arzuaga, Mariana ^a,b   Cho, Sungeun ^a   Billiris, María A ^b   Siebenmorgen, Terry ^a   Seo, Han Seok ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Metrology Section   (Uruguay)

Author keywords

Appearance; Aroma; Cooked rice; Degree of milling; Raw rice; Surface lipid content

Indexed keywords

FAT INTAKE; FRAGRANCE; PIGMENT; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ARKANSAS; BIOSYNTHESIS; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; CONSUMER ATTITUDE; COOKING; CROP; DIETARY FIBER; FAT INTAKE; FOOD CONTROL; FOOD HANDLING; FOOD PREFERENCE; GROWTH, DEVELOPMENT AND AGING; HUMAN; LIGHT RELATED PHENOMENA; METABOLISM; NUTRITIONAL VALUE; ORYZA; PHOTOSTIMULATION; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; SENSATION; SURFACE PROPERTY;

ARKANSAS; CHEMICAL PHENOMENA; CONSUMER BEHAVIOR; COOKING; CROPS, AGRICULTURAL; DIETARY FATS; DIETARY FIBER; FOOD HANDLING; FOOD INSPECTION; FOOD PREFERENCES; HUMANS; NUTRITIVE VALUE; ODORANTS; OPTICAL PHENOMENA; ORYZA; PHOTIC STIMULATION; PIGMENTS, BIOLOGICAL; PRINCIPAL COMPONENT ANALYSIS; SEEDS; SENSATION; SURFACE PROPERTIES; VOLATILE ORGANIC COMPOUNDS;

EID: 84971401594     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7471     Document Type: Article

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