scholarly journals Starch Digestibility and Physicochemical and Cooking Properties of Irradiated Rice Grains

Rice Science ◽  
2017 ◽  
Vol 24 (1) ◽  
pp. 48-55 ◽  
Author(s):  
Luís Fernando Polesi ◽  
Manoel Divino da Matta Junior ◽  
Silene Bruder Silveira Sarmento ◽  
Solange Guidolin Canniatti-Brazaca
Keyword(s):  
Starch Digestibility ◽  
Rice Grains ◽  
Cooking Properties

Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds

2020 ◽  
Vol 85 (6) ◽  
pp. 1717-1724
Author(s):  
Gustavo Heinrich Lang ◽  
Igor da Silva Lindemann ◽  
Jorge Tiago Goebel ◽  
Cristiano Dietrich Ferreira ◽  
Tanize dos Santos Acunha ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Fluidized Bed ◽  
Starch Digestibility ◽  
Black Rice ◽  
In Vitro Starch Digestibility ◽  
Rice Grains ◽  
Cooking Properties ◽  
Fluidized Bed Drying

Corrigendum to “The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains” [Food Chem. 136 (2013) 742–749]

2014 ◽  
Vol 145 ◽  
pp. 617-618 ◽  
Author(s):  
Zainul A. Syahariza ◽  
Seila Sar ◽  
Frederick J. Warren ◽  
Wei Zou ◽  
Jovin Hasjim ◽  
...  
Keyword(s):  
Starch Digestibility ◽  
Rice Grains ◽  
Cooked Rice ◽  
Fine Structures

Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment.

1991 ◽  
Vol 55 (11) ◽  
pp. 2725-2731 ◽  
Author(s):  
Michiko WATANABE ◽  
Eiko ARAI ◽  
Kazuo HONMA ◽  
Shinya FUKE
Keyword(s):  
Enzymatic Treatment ◽  
Rice Grains ◽  
Cooking Properties

A simulated gastrointestinal tract study of texturized rice grains: Impact of texturization on starch digestibility

2019 ◽  
Vol 89 ◽  
pp. 102800
Author(s):  
Jiangping Ye ◽  
Chengmei Liu ◽  
Shunjing Luo ◽  
Jianyong Wu ◽  
Xiuting Hu ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Starch Digestibility ◽  
Rice Grains

Proteins in Rice Grains Influence Cooking Properties!

2002 ◽  
Vol 36 (3) ◽  
pp. 285-294 ◽  
Author(s):  
M. Martin ◽  
M.A. Fitzgerald
Keyword(s):  
Rice Grains ◽  
Cooking Properties

Delayed drying interval of red rice: Effects on cooking properties, in vitro starch digestibility and phenolics content

2020 ◽  
Vol 87 ◽  
pp. 101613 ◽  
Author(s):  
Gustavo Heinrich Lang ◽  
Bruno Arthur Rockenbach ◽  
Cristiano Dietrich Ferreira ◽  
Maurício de Oliveira
Keyword(s):  
Starch Digestibility ◽  
Red Rice ◽  
In Vitro Starch Digestibility ◽  
Cooking Properties ◽  
Phenolics Content

scholarly journals Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment

1991 ◽  
Vol 55 (11) ◽  
pp. 2725-2731
Author(s):  
Michiko Watanabe ◽  
Eiko Arai ◽  
Kazuo Honma ◽  
Shinya Fuke
Keyword(s):  
Enzymatic Treatment ◽  
Rice Grains ◽  
Cooking Properties

Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment

2017 ◽  
Vol 219 ◽  
pp. 260-267 ◽  
Author(s):  
Wyller Max Ferreira Silva ◽  
Bárbara Biduski ◽  
Karina Oliveira Lima ◽  
Vânia Zanella Pinto ◽  
Jéssica Fernanda Hoffmann ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Molecular Weight Distribution ◽  
Weight Distribution ◽  
Starch Digestibility ◽  
Heat Moisture Treatment ◽  
Rice Grains ◽  
Moisture Treatment
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