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There are 5209 results for: content related to: Arsenic Bioaccessibility in Cooked Rice as Affected by Arsenic in Cooking Water

  1. 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

    Article first published online : 7 OCT 2009, DOI: 10.1002/jsfa.3753

  2. 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

    Article first published online : 17 SEP 2008, DOI: 10.1111/j.1750-3841.2008.00926.x

  3. 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

    Article first published online : 29 SEP 2009, DOI: 10.1111/j.1745-4557.2009.00283.x

  4. INFLUENCE OF PARBOILING AND FREEZING CONDITIONS ON TEXTURAL PROPERTIES OF CALIFORNIA COOKED RICE

    Journal of Food Quality

    Volume 14, Issue 5, November 1991, Pages: 407–423, JUN H. LEE and R. PAUL SINGH

    Article first published online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1991.tb00081.x

  5. Comparative Study between Hot Air and Infrared Drying of Parboiled Rice: Kinetics and Qualities Aspects

    Journal of Food Processing and Preservation

    Volume 37, Issue 6, December 2013, Pages: 1119–1132, O. Bualuang, Y. Tirawanichakul and S. Tirawanichakul

    Article first published online : 16 AUG 2012, DOI: 10.1111/j.1745-4549.2012.00813.x

  6. You have free access to this content
    Chemometric analysis of cooked rice texture in relation to starch fine structure and leaching characteristics

    Starch - Stärke

    Volume 62, Issue 3-4, April 2010, Pages: 188–197, James Patindol, Xiaofang Gu and Ya-Jane Wang

    Article first published online : 7 APR 2010, DOI: 10.1002/star.200900181

  7. A PRESSING-DEVICE TO MEASURE THE TEXTURE OF COOKED RICE

    Journal of Texture Studies

    Volume 12, Issue 4, December 1981, Pages: 473–481, P. PILLAIYAR and R. MOHANDOSS

    Article first published online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1981.tb00262.x

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

    Journal of Food Processing and Preservation

    Ekkapong Cheevitsopon and Athapol Noomhorm

    Article first published online : 28 FEB 2014, DOI: 10.1111/jfpp.12239

  9. 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

    Article first published online : 3 APR 2013, DOI: 10.1002/jsfa.6091

  10. 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

    Article first published online : 17 JUN 2014, DOI: 10.1002/jsfa.6730

  11. HARDNESS OF COOKED RICE AS AFFECTED BY VARIETIES, COOLING METHODS AND CHILL STORAGE

    Journal of Food Process Engineering

    Volume 32, Issue 2, April 2009, Pages: 161–176, YING MA and DA-WEN SUN

    Article first published online : 19 AUG 2008, DOI: 10.1111/j.1745-4530.2007.00206.x

  12. A study on the acceptability and consumer attitude towards parboiled rice

    International Journal of Food Science & Technology

    Volume 41, Issue 6, June 2006, Pages: 627–634, Riana Jordão Barrozo Heinemann, Jorge Herman Behrens and Ursula Maria Lanfer-Marquez

    Article first published online : 19 DEC 2005, DOI: 10.1111/j.1365-2621.2005.01118.x

  13. You have free access to this content
    Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention

    Annals of the New York Academy of Sciences

    Volume 1324, Issue 1, September 2014, Pages: 15–28, Griffiths G. Atungulu and Zhongli Pan

    Article first published online : 4 AUG 2014, DOI: 10.1111/nyas.12492

  14. 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

    Article first published online : 26 OCT 2006, DOI: 10.1002/star.19950470104

  15. 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

    Article first published online : 12 DEC 2012, DOI: 10.1002/star.201200126

  16. Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains

    Molecular Nutrition & Food Research

    Volume 49, Issue 10, October 2005, Pages: 950–956, Sreeramaiah Hemalatha, Kalpana Platel and Krishnapura Srinivasan

    Article first published online : 27 SEP 2005, DOI: 10.1002/mnfr.200500068

  17. Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice

    International Journal of Food Science & Technology

    Han Sub Kwak, Misook Kim, Youngseung Lee and Yoonhwa Jeong

    Article first published online : 16 OCT 2014, DOI: 10.1111/ijfs.12684

  18. Exposure Assessment of Bacillus cereus in Chinese-Style Cooked Rice

    Journal of Food Process Engineering

    Volume 36, Issue 3, June 2013, Pages: 329–336, Qing-Li Dong

    Article first published online : 14 AUG 2012, DOI: 10.1111/j.1745-4530.2012.00694.x

  19. Broken rice kernels and the kinetics of rice hydration and texture during cooking

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 7, May 2013, Pages: 1673–1679, Mohammed Saleh and Jean-Francois Meullenet

    Article first published online : 22 NOV 2012, DOI: 10.1002/jsfa.5948

  20. INFLUENCE OF PARBOILING ON RICE STARCH STRUCTURE AND COOKED-RICE TEXTURE

    Journal of Texture Studies

    Volume 30, Issue 3, August 1999, Pages: 337–344, M. RAMESH, S. ZAKIUDDIN ALI and K.R. BHATTACHARYA

    Article first published online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1999.tb00221.x