kw.\*:("Parboiling rice")
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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
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
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
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
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
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
Excretion of chlorides during soaking of paddyANTHONI RAJ, S; SINGARAVADIVEL, K; SUBRAMANIYAN, V et al.Journal of food science and technology (Mysore). 1996, Vol 33, Num 1, pp 57-59, issn 0022-1155Article
Drying parboiled rough rice in stationary, semi-fluidized, and fluidized conditionsPRASAD, B. V. S; CHANDRA, P. K; BAL, S et al.Transactions of the ASAE. 1994, Vol 37, Num 2, pp 589-594, issn 0001-2351Article
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
The effect of sun-drying on milling yield and quality of riceIMOUDU, P. B; OLUFAYO, A. A.Bioresource technology. 2000, Vol 74, Num 3, pp 267-269, issn 0960-8524Article
A rapid test to differentiate hard pressure parboiled rice from other parboiled ricesPILLAIYAR, P; SINGARAVADIVEL, K; DESIKACHAR, H. S. R et al.Journal of food science and technology (Mysore). 1997, Vol 34, Num 6, pp 532-533, issn 0022-1155Article
Kinetics on colour changes in rice due to parboilingBHATTACHARYA, S.Journal of food engineering. 1996, Vol 29, Num 1, pp 99-106, issn 0260-8774Article
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
A continuous process for parboiling brown riceNARASIMHA, H. V; SHANKARA, R; SREEDHARA MURTHY, S et al.Journal of food science and technology (Mysore). 2000, Vol 37, Num 3, pp 323-326, issn 0022-1155Article
Variations in hydration of paddy grains within and among panicles of pure variety during parboilingPILLAIYAR, P; SABARATHINAM, P; SULOCHANA, S et al.Journal of food science and technology (Mysore). 1998, Vol 35, Num 3, pp 274-275, issn 0022-1155Article
A normal phase HPTLC method for the quantitative determination of ochratoxin A in riceDAWLATANA, M; COKER, R. D; NAGLER, M. J et al.Chromatographia (Wiesbaden). 1996, Vol 42, Num 1-2, pp 25-28, issn 0009-5893Article
The significance of starch polymorphism in commercially produced parboiled riceONG, M. H; BLANSHARD, J. M. V.Stärke. 1995, Vol 47, Num 1, pp 7-13, issn 0038-9056Article
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
Parboiling of rice. Part I: Effect of hot soaking time on quality of milled riceKADDUS MIAH, M. A; HAQUE, Anwarul; DOUGLASS, M. Paul et al.International journal of food science & technology. 2002, Vol 37, Num 5, pp 527-537, issn 0950-5423, 11 p.Article
Natural incidence of aflatoxins in parboiled rice during various stages of processingRESHMA, S. V; AHMAD, R.Journal of food science and technology (Mysore). 1998, Vol 35, Num 5, pp 451-454, issn 0022-1155Article
Rice mill effluents : treatability studiesBANERJEE, D; PANDEY, G. S.Indian Journal of Environmental Health. 1990, Vol 32, Num 4, pp 352-356, issn 0367-827XArticle
Thermal degradation of starch in parboiled rice = Dégradation thermique de l'amidon dans le riz étuvéMAHANTA, C. L; BHATTACHARYA, K. R.Stärke. 1989, Vol 41, Num 3, pp 91-94, issn 0038-9056Article
Properties of pressure-parboiled rice as affected by variety = Influence de la variété sur les propriétés du riz étuvé sous pressionUNNIKRISHNAN, K. R; BHATTACHARYA, K. R.Cereal chemistry. 1987, Vol 64, Num 5, pp 321-323, issn 0009-0352Article
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