Concepedia

Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice

Yong Yu, Lingyan Ge, Songming Zhu, Zhan Yao, Qiuting Zhang

Journal of Food Science and Technology · 2015 · 49 citations · 29 references

Open access

Concepts

AgricultureFood ScienceCereal ScienceFood EngineeringFood Texture ChemistryHeat Transfer In FoodsHigh-pressure ThermodynamicsMoisture AnalysisCooking-induced Texture ChangesHigh-pressure Processing Effects On TextureHydrostatic PressureRice Texture QualityThermal Properties Of Foods

References

29

Texture is a sensory property

Alina S. Szczesniak · Food Quality and Preference · 2002 · 1.6K citations

Agriculture, Food Science, Sensory Evaluation +11

Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars

Narpinder Singh, Lovedeep Kaur, Navdeep Singh Sodhi et al. · Food Chemistry · 2004 · 315 citations

Agriculture, Agronomy, Food Science +13

Effect of milling on colour and nutritional properties of rice

Lieve Lamberts, Els De Bie, Greet E. Vandeputte et al. · Food Chemistry · 2006 · 312 citations

Agriculture, Food Science, Nutritional Sciences +12

Water absorption study on pultruded jute fibre reinforced unsaturated polyester composites

Hazizan Md Akil, Leong Wei Cheng, Z. A. Mohd Ishak et al. · Composites Science and Technology · 2009 · 285 citations

Natural Sciences, Materials Engineering, Materials Science +16

Cooking quality and instrumental textural attributes of cooked rice for different milling fractions

Debabandya Mohapatra, Satish Bal · Journal of Food Engineering · 2005 · 227 citations

Agriculture, Food Science, Cereal Science +13