PARBOILING

作品数：9被引量：23H指数：2
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Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)
《Food Production, Processing and Nutrition》2022年第1期235-248,共14页Anoma Chandrasekara Indraneela Senanayake Disna Kumari Fereidoon Shahidi 
Ethical approval was obtained from the Ethics Review Committee of Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka (201509HI01).
Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect th...
关键词：ANTIOXIDANTS PARBOILING ROASTING Pittu Porridges 
Effect of Milling and Parboiling Processes on Arsenic Species Distribution in Rice Grains被引量：1
《Rice science》2021年第4期402-408,I0035-I0037,共10页Maria Chiara Fontanella Maria Martin Daniele TENNI Gian Maria Beone Marco Romani 
This study identified the role of milling and parboiling on arsenic(As)content and its species in large numbers of rice samples.Total As contents were 108±33μg/kg in polished rice grains(PR),159±46μg/kg in unpolis...
关键词：RICE ARSENIC inductively coupled plasma-mass spectrometer MILLING PARBOILING laser ablation 
Hydration Characteristics of Selected Varieties of Paddy Rice from Nigeria
《Advances in Chemical Engineering and Science》2019年第1期65-75,共11页C. Ejebe E. M. Kwofie M. Ngadi 
In this study, water absorption characteristics of some rice varieties (Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44) from Nigeria were studied at 30°C, 45°C, 60°C and 75°C by determining the increase in grain ...
关键词：Rice PADDY PARBOILING HYDRATION Rates SATURATION Time Diffusion Coefficient Activation Energy 
Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming被引量：19
《Rice science》2016年第6期339-344,共6页Ebrahim TAGHINEZHAD Mohammad Hadi KHOSHTAGHAZA Saeid MINAEI Toru SUZUKI Tom BRENNER 
Paddy rice samples were parboiled by soaking at 65℃ for 180 min and steaming at 96℃ for 2–10 min,and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization （DSG） andsev...
关键词：parboiling process RICE head rice yield color value HARDNESS degree of starch gelatinization 
Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges被引量：3
《Rice science》2014年第4期187-200,共14页Himjyoti DUTTA Charu Lata MAHANTA 
the Council of Scientific and Industrial Research, New Delhi for awarding Senior Research Fellowship to carry out this research
Parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice...
关键词：RICE PARBOILING rice product technique 
Influence of Moisture Content,Variety and Parboiling on Milling Quality of Rice Grains被引量：2
《Rice science》2014年第2期116-122,共7页Abozar NASIRAHMADI Bagher EMADI Mohammad Hossein ABBASPOUR-FARD Hamid AGHAGOLZADE 
Ferdowsi Universityof Mashhad,Iran for providing the laboratory facilitiesand financial support(Grant No.15226)
The effects of moisture content （8%, 10%and 12%）, variety （Tarom and Fajr） and parboiling on milling quality of rice as a function of milling recovery （MR）, head rice yield （HRY）, degree of milling （DOM） and...
关键词：degree of milling head rice yield milling recovery WHITENESS moisture content PARBOILING milling quality 
Effects of Continuous Steaming on Milling Characteristics of Two Indica Rice Varieties被引量：1
《Rice science》2013年第4期309-312,共4页N.VENKATACHALAPATHY R.UDHAYAKUMAR 
supported by the Indian Institute of Crop Processing Technology,Ministry of Food Processing Industries,India
Parboiling improves milling characteristics of rice in a positive manner, which has been found to influence consumers demand and acceptability. A laboratory model of continuous steaming unit was fabricated and tested ...
关键词：RICE STEAMING PARBOILING milling characteristic 
Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India被引量：2
《Food and Nutrition Sciences》2013年第3期282-288,共7页Shabir Ahmad Mir Sowriappan John Don Bosco 
The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60℃, 70℃ and 80℃ and it w...
关键词：Rice PARBOILING HARDNESS Color PASTING Properties 
Sustainabilty of Rice Processing in Rural Sub-Saharan Africa
《Journal of Agricultural Science and Technology(B)》2012年第9期1044-1050,共7页Mohammed Bakari Michael Ngadi Robert Kok Vijaya Raghavan 
Energy and environmental sustainability are important considerations for increased rice production. This study examined the energy utilization and sustainability of rice processing in sub-Saharan Africa. The community...
关键词：Rice processing PARBOILING alternative energy heat recovery rice paddy solar presoaking research appropriate technology and education （RATE）. 
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