High pressure induced water uptake characteristics of Thai glutinous rice
Tài liệu tham khảo
AbuGhannam, 1997, Hydration kinetics of red kidney beans (Phaseolus vulgaris L), Journal of Food Science, 62, 520, 10.1111/j.1365-2621.1997.tb04420.x
Bakshi, 1980, Kinetics of water diffusion and starch gelatinization during rice parboiling, Journal of Food Science, 45, 1387, 10.1111/j.1365-2621.1980.tb06561.x
Bakshi, 1982, Modelling rice parboiling process, Lebensmittel-Wissenschaft und-Technologie, 15, 89
Bean, 1984, Some physicochemical and food application characteristics of California waxy rice varieties, Cereal Chemistry, 61, 475
Bhattacharya, 1985, Parboiling of rice, 289
Crank, 1975
Douzals, 1996, Microscopic study of starch gelatinisation under high hydrostatic pressure, Journal of Agricultural and Food Chemistry, 44, 1403, 10.1021/jf950239c
Engels, 1986, Modelling water diffusion during long-grain rice soaking, Journal of Food Engineering, 5, 55, 10.1016/0260-8774(86)90019-1
Engels, 1986, Modelling water-vapour soaking of long-grain white rice, Lebensmittel-Wissenschaft und-Technologie, 19, 382
Hendrickx, 1987, Three-dimensional TLM models for water diffusion in white rice, Journal of Food Engineering, 6, 187, 10.1016/0260-8774(87)90024-0
Hendrickx, 1989, The relation between rice soaking behaviour and its kernel dimension distribution characteristics, 133
Horigane, 2000, Differences in hollow volumes in cooked rice grains with various amylose contents as determined by NMR micro imaging, Journal of Food Science, 65, 408, 10.1111/j.1365-2621.2000.tb16017.x
Horigane, 1999, Internal hollows in cooked rice grains (Oryze sativa cv. Koshihikari) observed by NMR micro imaging, Journal of Food Science, 64, 1, 10.1111/j.1365-2621.1999.tb09849.x
Hoshikawa, K. (1993). Quality and shape of rice grains. In T. Matsuo, & K. Hoshikawa (Vol. Eds.), Food and Agriculture Policy Research Center, Vol. 1. (pp. 377–412). Tokyo, Japan.
Hsu, 1983, Effect of temperature on water diffusion in soybean, Journal of Food Science, 48, 1364, 10.1111/j.1365-2621.1983.tb09236.x
Hsu, 1983, Factors affecting water uptake of soybeans during soaking, Cereal Chemistry, 60, 208
Hung, 1993, Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg model, Journal of Food Science, 58, 848, 10.1111/j.1365-2621.1993.tb09374.x
Juliano, 1985, The rice grain and its gross composition, 7
Juliano, 1987, Varietal differences in physicochemical properties of waxy rice starch, Starch/Starke, 39, 298, 10.1002/star.19870390903
Kato, 2000, Release of allergic proteins from rice grains induced by high hydrostatic pressure, Journal of Agricultural and Food Chemistry, 48, 3124, 10.1021/jf000180w
Lin, 1993, Water uptake and gelatinization of white rice, Lebensmittel-Wissenschaft und-Technologie, 26, 276, 10.1006/fstl.1993.1057
Lu, 1994, Absorption of water in long-grain rough rice during soaking, Journal of Food Process Engineering, 17, 141, 10.1111/j.1745-4530.1994.tb00332.x
Maskan, 2001, Effect of maturation and processing on water uptake characteristics of wheat, Journal of Food Engineering, 47, 51, 10.1016/S0260-8774(00)00099-6
Maskan, 2002, Effect of processing on hydration kinetics of three wheat products of the same variety, Journal of Food Engineering, 52, 337, 10.1016/S0260-8774(01)00124-8
Mercer, 1986, Mathematical modelling of rice kernel expansion as a function of hydration, Vol. 1, 347
Metcalf, 1985, Factors affecting water uptake in milled rice, Journal of Food Science, 50, 1676, 10.1111/j.1365-2621.1985.tb10563.x
Miah, 2002, Parboiling of rice. Part I: effect of hot soaking time on quality of milled rice, International Journal of Food Science and Technology, 37, 527, 10.1046/j.1365-2621.2002.00610.x
Muhr, 1982, Effect of hydrostatic pressure on starch gelatinisation, Carbohydrate Polymers, 2, 61, 10.1016/0144-8617(82)90046-7
Muthukumarappan, 1992, Above-atmospheric hydration of corn, Transaction of the ASAE, 35, 1885, 10.13031/2013.28811
Noomhorm, 1997, Effect of aging on the quality of glutinous rice crackers, Cereal Chemistry, 74, 12, 10.1094/CCHEM.1997.74.1.12
Noosuk, 2003, Structure–viscosity relationships for Thai rice starches, Starch/Starke, 55, 337, 10.1002/star.200300193
Ogawa, 2003, Histological structures of cooked rice grain, Journal of Agricultural and Food Chemistry, 51, 7019, 10.1021/jf034758o
Ogawa, 2002, Three-dimensional lipid distribution of a brown rice kernel, Journal of Food Science, 67, 2596, 10.1111/j.1365-2621.2002.tb08783.x
Ramesh, 2001, An application of image analysis for the study of kinetics of hydration of milled rice in hot water, International Journal of Food Properties, 4, 271, 10.1081/JFP-100105193
Rastogi, 2002, Recent developments in osmotic dehydration: methods to enhance mass transfer, Trends in Food Science & Technology, 13, 48, 10.1016/S0924-2244(02)00032-8
Rizk, 1995, Preparation of improved quick cooking rice, Die Nahrung, 39, 124, 10.1002/food.19950390205
Saravacos, 1986, Mass transfer properties of foods, 89
Singh, 1987, Kinetics of water sorption by soybean and pigeonpea grains, Journal of Food Science, 52, 1538, 10.1111/j.1365-2621.1987.tb05874.x
Sowbhagya, 1991, Effect of presoaking on cooking time and texture of raw and parboiled rice, Journal of Food Science and Technology, 28, 76
Sowbhagya, 1994, Hydration, swelling and solubility behaviour of rice in relation of other physicochemical properties, Journal of Science Food and Agriculture, 64, 1, 10.1002/jsfa.2740640102
Suzuki, 1977, Studies on the cooking rate equations of rice, Journal of Food Science, 42, 1545, 10.1111/j.1365-2621.1977.tb08421.x
Takeuchi, 1997, The change of moisture distribution in a rice grain during boiling as observed by NMR Imaging, Journal of Food Engineering, 33, 281, 10.1016/S0260-8774(97)00026-5
Tester, 1990, Swelling and gelatinisation of cereal starches. II. Waxy rice starches, Cereal Chemistry, 67, 558
Varavinit, 2003, Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice, Starch/Starke, 55, 410, 10.1002/star.200300185
Watanabe, 1991, Improving the cooking properties of aged rice grains by pressurization and enzymatic treatment, Agricultural and Biological Chemistry, 55, 2725, 10.1271/bbb1961.55.2725
Yamamoto, 1995, Physicochemical properties of rice steeped in hot or warm water, Journal of Food Science, 60, 1307, 10.1111/j.1365-2621.1995.tb04580.x
Zhang, 1984, Finite element analysis of nonlinear water diffusion during rice soaking, Journal of Food Science, 49, 246, 10.1111/j.1365-2621.1984.tb13719.x