Comparison of a double compression test for the prediction of sensory texture attributes of cooked rice to a single compression test
A Han, Y Lee, JF Meullenet - Emirates Journal of Food and …, 2017 - search.proquest.com
A number of instrumental means to predict cooked rice texture has been reviewed. However,
little information has been reported as to a direct comparison for the two typical compression …
little information has been reported as to a direct comparison for the two typical compression …
Freshly Prepared or Reheated? The Effect of Cold Storage and Reheating of Parboiled Rice on Consumer Preference and Acceptability in Auckland, New Zealand
Background: Previous in vitro and in vivo studies have demonstrated that storage of cooked
rice at 4 C for 24 h and reheating to 65 C significantly reduced starch digestibility and …
rice at 4 C for 24 h and reheating to 65 C significantly reduced starch digestibility and …
Estudio de la cinética de hidratación de arroz tipo senia blanco e integral
MX Altamirano Calle - 2017 - riunet.upv.es
[ES] Para la obtención de distintos tipos de arroz, como arroz vaporizado, de cocción rápida,
sancochado, etc, se requieren procesos previos de hidratación de los granos. Si bien estos …
sancochado, etc, se requieren procesos previos de hidratación de los granos. Si bien estos …
冷凍米飯の品質に及ぼす炊飯後の冷まし工程と冷凍保存条件の影響
柴田(石渡)奈緒美， 廣瀬純子， 宇田川瑛里… - 日本調理科学 …, 2017 - jstage.jst.go.jp
抄録 調理における時間の短縮・簡略化の代表例として, 米飯を冷凍保存し, 電子レンジを用いて解凍
する冷凍米飯が挙げられるが, アンケート調査により冷凍米飯の品質に不満を有している割合が …
する冷凍米飯が挙げられるが, アンケート調査により冷凍米飯の品質に不満を有している割合が …