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There are 4849 results for: content related to: RICE PUFFING IN RELATION to ITS VARIETAL CHARACTERISTICS and PROCESSING CONDITIONS

  1. Effects of Soaking and Steaming Regimes on the Quality of Artisanal Parboiled Rice

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2286–2296, S. Graham-Acquaah, J.T. Manful, S. A. Ndindeng and D. A. Tchatcha

    Version of Record online : 27 MAR 2015, DOI: 10.1111/jfpp.12474

  2. Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 11, 30 August 2013, Pages: 2723–2729, Anil Gunaratne, Wu Kao, Jennet Ratnayaka, Lilia Collado and Harold Corke

    Version of Record online : 3 APR 2013, DOI: 10.1002/jsfa.6091

  3. The Significance of Starch Polymorphism in Commercially Produced Parboiled Rice

    Starch - Stärke

    Volume 47, Issue 1, 1995, Pages: 7–13, Dr. Mei H. Ong and Professor John M. V. Blanshard

    Version of Record online : 26 OCT 2006, DOI: 10.1002/star.19950470104

  4. Effects of Superheated Steam Fluidized Bed Drying on the Quality of Parboiled Germinated Brown Rice

    Journal of Food Processing and Preservation

    Volume 39, Issue 4, August 2015, Pages: 349–356, Ekkapong Cheevitsopon and Athapol Noomhorm

    Version of Record online : 28 FEB 2014, DOI: 10.1111/jfpp.12239

  5. STUDIES ON MICROSTRUCTURAL CHANGES of PARBOILED and PUFFED RICE

    Journal of Food Processing and Preservation

    Volume 14, Issue 1, February 1990, Pages: 27–37, P. R. CHANDRASEKHAR and P. K. CHATTOPADHYAY

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1990.tb00123.x

  6. Study of sensory evaluation, consumer acceptability, affordability and market price of rice

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 8, June 2007, Pages: 1564–1575, Keith Tomlins, John Manful, Joseph Gayin, Bernice Kudjawu and Iris Tamakloe

    Version of Record online : 24 APR 2007, DOI: 10.1002/jsfa.2889

  7. Rice fortification with zinc during parboiling may improve the adequacy of zinc intakes in Bangladesh

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 2, 30 January 2015, Pages: 379–385, Christine Hotz, Khandaker A Kabir, Sharifa S Dipti, Joanne E Arsenault and Moniruzzaman Bipul

    Version of Record online : 17 JUN 2014, DOI: 10.1002/jsfa.6730

  8. Changes in the thiamine and riboflavin contents of rice during artisanal parboiling in Ghana

    Tropical Science

    Volume 47, Issue 4, December 2007, Pages: 211–217, JT Manful, AA Swetman, RD Coker and A Drunis

    Version of Record online : 12 DEC 2008, DOI: 10.1002/ts.215

  9. Effects of variable steaming on chemical composition, starch characteristics, and glycemic index of basmati (Pusa Basmati 1121) rice

    Journal of Food Process Engineering

    S.J. Kale, S.K. Jha and Prerna Nath

    Version of Record online : 25 APR 2017, DOI: 10.1111/jfpe.12567

  10. Cooking qualities of parboiled rices produced at low and high temperatures

    Journal of the Science of Food and Agriculture

    Volume 32, Issue 5, May 1981, Pages: 475–480, P. Pillaiyar and R. Mohandoss

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740320508

  11. Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice

    Journal of Food Science

    Volume 73, Issue 8, October 2008, Pages: E370–E377, J. Patindol, J. Newton and Y.-J. Wang

    Version of Record online : 17 SEP 2008, DOI: 10.1111/j.1750-3841.2008.00926.x

  12. RETENTION OF IODINE IN FORTIFIED PARBOILED RICE AND ITS PASTING CHARACTERISTICS DURING STORAGE

    Journal of Food Biochemistry

    Volume 31, Issue 2, April 2007, Pages: 217–229, VANNA TULYATHAN, THUNNOP LAOKULDILOK and SAKDA JONGKAEWWATTANA

    Version of Record online : 9 MAR 2007, DOI: 10.1111/j.1745-4514.2007.00109.x

  13. Pasting, swelling, and solubility characteristics of rice batter prepared from different wet grinding systems

    Starch - Stärke

    Volume 65, Issue 5-6, May 2013, Pages: 374–381, Pankaj Sharma, Vasudeva Singh and Rangaswamy Subramanian

    Version of Record online : 12 DEC 2012, DOI: 10.1002/star.201200126

  14. Iron fortification and parboiled rice quality: appearance, cooking quality and sensory attributes

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 15, December 2009, Pages: 2565–2571, Chanakan Prom-u-thai, Benjavan Rerkasem, Shu Fukai and Longbin Huang

    Version of Record online : 7 OCT 2009, DOI: 10.1002/jsfa.3753

  15. Swelling and solubility behaviour of parboiled rice flour

    International Journal of Food Science & Technology

    Volume 16, Issue 4, August 1981, Pages: 403–408, K. R. UNNIKRISHNAN and K. R. BHATTACHARYA

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1981.tb01831.x

  16. Rheological Properties of Certain Processed Rice Products

    Starch - Stärke

    Volume 37, Issue 3, 1985, Pages: 99–103, R. Chinnaswamy, K. R. Unnikrishnan and K. R. Bhattacharya

    Version of Record online : 23 OCT 2006, DOI: 10.1002/star.19850370307

  17. SENSORY TEXTURE PROFILE, GRAIN PHYSICO-CHEMICAL CHARACTERISTICS AND INSTRUMENTAL MEASUREMENTS OF COOKED RICE

    Journal of Texture Studies

    Volume 26, Issue 2, May 1995, Pages: 119–135, SYLVIE ROUSSET, BRIGITTE PONS and CARINE PILANDON

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1995.tb00788.x

  18. Effect of parboiling on thiamin, protein and fat of rice

    Journal of the Science of Food and Agriculture

    Volume 25, Issue 6, June 1974, Pages: 697–701, Adoracion B. Padua and Bienvenido O. Juliano

    Version of Record online : 9 MAY 2006, DOI: 10.1002/jsfa.2740250611

  19. Studies on Expanded Rice. Optimum Processing Conditions

    Journal of Food Science

    Volume 48, Issue 6, November 1983, Pages: 1604–1608, R. CHINNASWAMY and K. R. BHATTACHARYA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb05042.x

  20. EFFECT OF ARTISANAL PARBOILING METHODS ON MILLING YIELD AND COOKED RICE TEXTURAL CHARACTERISTICS

    Journal of Food Quality

    Volume 32, Issue 6, December 2009, Pages: 725–734, JOHN T. MANFUL, LAWRENCE D. ABBEY and RAYMOND D. COKER

    Version of Record online : 29 SEP 2009, DOI: 10.1111/j.1745-4557.2009.00283.x