Effects of cooking methods on the physicochemical, textural and microstructural properties of hot salt puffed germinated brown rice

This research investigates the effect of cooking methods prior to puffing on the quality of puffed germinated brown rice (GBR). The cooking methods include parboiling and steaming (PS), electric rice cooking (EC), ultrasonic pretreatment and parboiling and steaming (UPS), and ultrasonic pretreatment...

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Manylion Llyfryddiaeth

Prif Awduron:	Saksit Sonsomboonsuk, Tiraporn Junyusen, Pornpimol Moolkaew, Payungsak Junyusen, Tawarat Treeamnuk, Peerawat Taengsopha, Natthaporn Chatchavanthatri, Siriwan Nawong, Phakkhananan Pakawanit
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	Elsevier 2024-03-01
Cyfres:	Journal of Agriculture and Food Research
Pynciau:	Puffed germinated brown rice Electric rice cooking Ultrasonic pretreatment Expansion Crispness Bioactive compounds
Mynediad Ar-lein:	http://www.sciencedirect.com/science/article/pii/S2666154324000383
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