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kw.\*:("Parboiled rice")

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Comparison of color techniques to measure the color of parboiled riceBIN LV; BIN LI; SHA CHEN et al.Journal of cereal science (Print). 2009, Vol 50, Num 2, pp 262-265, issn 0733-5210, 4 p.Article

Zinc fortification of whole rice grain through parboiling processPROM-U-THAI, Chanakan; RERKASEM, Benjavan; CAKMAK, Ismail et al.Food chemistry. 2010, Vol 120, Num 3, pp 858-863, issn 0308-8146, 6 p.Article

Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 1. Cooking using excess waterBILLIRIS, M. A; SIEBENMORGEN, T. J; MEULLENET, J.-F et al.Journal of food engineering. 2012, Vol 113, Num 4, pp 559-568, issn 0260-8774, 10 p.Article

Rice degree of milling effects on hydration, texture, sensory and energy characteristics. Part 2. Cooking using fixed, water-to-rice ratiosBILLIRIS, M. A; SIEBENMORGEN, T. J; WANG, Y.-J et al.Journal of food engineering. 2012, Vol 113, Num 4, pp 589-597, issn 0260-8774, 9 p.Article

Laboratory parboiling procedures and properties of parboiled rice from varieties differing in starch properties = Les procédés d'étuvage en laboratoire et les propriétés du riz étuvé appartenant à des variétés différant quant aux propriétés de leurs amidonsBISWAS, S. K; JULIANO, B. O.Cereal chemistry. 1988, Vol 65, Num 5, pp 417-423, issn 0009-0352Article

A study on the acceptability and consumer attitude towards parboiled riceJORDAO BARROZO HEINEMANN, Riana; HERMAN BEHRENS, Jorge; LANFER-MARQUEZ, Ursula Maria et al.International journal of food science & technology. 2006, Vol 41, Num 6, pp 627-634, issn 0950-5423, 8 p.Article

Parboilen von Braunreis = Parboiling of brown riceFUHLBRÜGGE, Rainer.Getreide, Mehl und Brot (1972). 2002, Vol 56, Num 6, pp 366-367, issn 0367-4177, 2 p.Article

Enzyme changes in rough rice during parboilingXAVIER, I. J; RAJ, S. A.Journal of food biochemistry. 1996, Vol 19, Num 5, pp 381-389, issn 0145-8884Article

Fortification of parboiled rice with folic acid: Consumer acceptance and sensory evaluationKAM, Karrie; MURRAY, Jane M; ARCOT, Jayashree et al.Food research international. 2012, Vol 49, Num 1, pp 354-363, issn 0963-9969, 10 p.Article

Iron-fortified parboiled rice : A novel solution to high iron density in rice-based dietsPROM-U-THAI, Chanakan; SHU FUKAI; GODWIN, Ian D et al.Food chemistry. 2008, Vol 110, Num 2, pp 390-398, issn 0308-8146, 9 p.Article

Folic acid fortification of parboiled rice: Multifactorial analysis and kinetic investigationKAM, Karrie; ARCOT, Jayashree; ADESINA, Adesoji A et al.Journal of food engineering. 2012, Vol 108, Num 1, pp 238-243, issn 0260-8774, 6 p.Article

Fortification of rice with folic acid using parboiling technique: Effect of parboiling conditions on nutrient uptake and physical characteristics of milled riceKAM, Karrie; ARCOT, Jayashree; WARD, Rachelle et al.Journal of cereal science (Print). 2012, Vol 56, Num 3, pp 587-594, issn 0733-5210, 8 p.Article

Effect of pre-steaming on production of partially-parboiled rice using hot-air fluidization techniqueSWASDISEVI, Thanit; SRIARIYAKULA, Weera; TIA, Warunee et al.Journal of food engineering. 2010, Vol 96, Num 3, pp 455-462, issn 0260-8774, 8 p.Article

Presence of Amylose Crystallites in Parboiled RiceLAMBERTS, Lieve; GOMAND, Sara V; DERYCKE, Veerle et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 8, pp 3210-3216, issn 0021-8561, 7 p.Article

Rice and resistant starch: different content depending on chosen methodologyWALTER, Melissa; PICOLLI DA SILVA, Leila; CASAGRANDE DENARDIN, Cristiane et al.Journal of food composition and analysis (Print). 2005, Vol 18, Num 4, pp 279-285, issn 0889-1575, 7 p.Article

The kinetics of the removal of nitrogen and organic matter from parboiled rice effluent by cyanobacteria in a stirred batch reactorQUEIROZ, Maria Isabel; LOPES, Eduardo Jacob; QUEIROZ ZEPKA, Leila et al.Bioresource technology. 2007, Vol 98, Num 11, pp 2163-2169, issn 0960-8524, 7 p.Article

Influence of milling breakage on total yield of parboiled riceJAGANMOHAN, R; MURUGESAN, G; PILLAIYAR, P et al.Bulletin of grain technology. 1993, Vol 31, Num 2, pp 140-144, issn 0007-4896Article

Parboiling of rice : effect on physico-chemical, milling and cooking propertiesKAUR, A; SEKHON, K. S; NAGI, H. P. S et al.Journal of food science and technology (Mysore). 1991, Vol 28, Num 6, pp 384-385, issn 0022-1155Article

Parboiled rice : A study about attitude, consumer liking and consumption in São Paulo, BrazilBEHRENS, Jorge H; HEINEMANN, Riana J. B; LANFER-MARQUEZ, Ursula M et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 6, pp 992-999, issn 0022-5142, 8 p.Article

Effect of processing on rice starch digestibility evaluated by in vivo and in vitro methodsCASIRAGHI, M. C; BRIGHENTI, F; PELLEGRINI, N et al.Journal of cereal science (Print). 1993, Vol 17, Num 2, pp 147-156, issn 0733-5210Article

Relationship between conditions for steaming rice and productivity in Mirin-making = Corrélation entre les conditions d'étuvage du riz et le rendement de la fabrication du MirinOYASHIKI, H; UCHIDA, M; HANAI, S et al.Journal of fermentation technology (Osaka. 1977). 1987, Vol 65, Num 5, pp 543-547, issn 0385-6380Conference Paper

Aflatoxin B1 contamination of parboiled rice samples collected from different states of India : A multi-centre studyTOTEJA, G. S; MUKHERJEE, A; KRISHNA PRASAD, C. A et al.Food additives and contaminants. 2006, Vol 23, Num 4, pp 411-414, issn 0265-203X, 4 p.Article

Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processingWALTER, Melissa; MARCHESAN, Enio; SACHET MASSONI, Paulo Fabrício et al.Food research international. 2013, Vol 50, Num 2, pp 698-703, issn 0963-9969, 6 p.Article

Lowering the energy density of parboiled rice by adding water-rich vegetables can decrease total energy intake in a parboiled rice-based diet without reducing satiety on healthy womenUN JAE CHANG; YANG HEE HONG; HYUNG JOO SUH et al.Appetite (Print). 2010, Vol 55, Num 2, pp 338-342, issn 0195-6663, 5 p.Article

Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose contentDUTTA, Himjyoti; LATA MAHANTA, Charu.Food research international. 2012, Vol 49, Num 2, pp 655-663, issn 0963-9969, 9 p.Article

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