Effect of soluble soybean polysaccharides on the short- and long-term retrogradation properties of instant rice.
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DOI: 10.1002/jsfa.12553
Abstract: BACKGROUND Rice starch retrogradation is prone to occur during instant rice storage, which contributes to reduced viscosity, poor sensory characteristics, and shortened shelf life. The purpose of this study was to explore the anti-retrogradation effect… read more here.
Keywords: retrogradation; instant rice; starch; group ... See more keywords
Ohmic cooking of instant rice cake soup: energy efficiency and textural qualities
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DOI: 10.1007/s10068-019-00706-5
Abstract: The potential of ohmic heating was investigated to cook instant rice cakes according to electric field strengths (9, 12, 15, 18 V/cm) and cooking times (60, 80, 100, 120 s). Customized ohmic heating system was equipped with… read more here.
Keywords: instant rice; efficiency textural; energy efficiency; energy ... See more keywords