Non-Destructive Determination of Starch Gelatinization, Head Rice Yield, and Aroma Components in Parboiled Rice by Raman and NIR Spectroscopy

Vibrational spectroscopy, including Raman and near-infrared techniques, enables the non-destructive evaluation of starch gelatinization, head rice yield, and aroma-active volatile compounds in parboiled rice subjected to varying soaking and drying conditions. Raman and NIR spectra were collected for...

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Bibliografische gegevens

Hoofdauteurs:	Ebrahim Taghinezhad, Antoni Szumny, Adam Figiel, Ehsan Sheidaee, Sylwester Mazurek, Meysam Latifi-Amoghin, Hossein Bagherpour, Natalia Pachura, Jose Blasco
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2025-07-01
Reeks:	Molecules
Onderwerpen:	parboiled rice Raman spectroscopy starch gelatinization head rice yield aroma components
Online toegang:	https://www.mdpi.com/1420-3049/30/14/2938
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