Czech Journal of Food Sciences · 2003 · 42 citations · 2 references
AgricultureAgronomyFood ScienceCereal ScienceFood AnalysisFood ChemistryCereal EnzymologyCereal Grain ChemistryEnzymatic Texture ModificationMoisture AnalysisMoisture DeterminationStarch ChemistryMicrowave AbsorptionMicrowave Irradiation EffectsMicrowave Processing Effects On TextureStarch DamageStarch Physicochemical PropertiesStarch Quality TraitsStarch StructureViscosity
The properties of rice after microwave irradiation were evaluated by means of amylograph and enzymic determination of the total and the damaged starch. The content of the total starch was not affected by the immediate energy output used for irradiation but that of the damaged starch increased with microwave energy absorbed and the temperature of treatment, mainly at the moisture of 30% and the temperature of 100°C. The results of damaged starch determination are in accordance with the amylographic readings of changes at maximum viscosity. Amylographic characteristics suggest minimal changes resulting in MW treatment of rice at moisture below 23%.
2
Microwave treatment and drying of germinated pea
Michaela Skulinova, Pavel Kadlec, J. Kaasová et al. · Czech Journal of Food Sciences · 2002 · 15 citations · Full text
Agriculture, Agronomy, Food Science +14