Influence of low pressure cold plasma on cooking and textural properties of brown rice

Innovative Food Science and Emerging Technologies

Volumn 37, Issue , 2016, Pages 53-60

  Thirumdas, Rohit ^a   Saragapani, C ^a   Ajinkya, M T ^a   Deshmukh, R R ^a   Annapure, U S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Brown rice; Cold plasma; Cooking time; Hydrophilic nature; Water uptake

Indexed keywords

CONTACT ANGLE; GELATION; HYDROPHILICITY; INTERFACIAL ENERGY; THERMAL PROCESSING (FOODS);

BROWN RICE; COLD PLASMAS; COOKING TIME; HYDROPHILIC NATURE; WATER UPTAKE;

PLASMA APPLICATIONS;

EID: 84981311911     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.08.009     Document Type: Article

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