Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage

Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows the potential to improve food quality and maintain stability. However, the attributes and retrogradation properties of food products made of PEF-treated rice grains are still unknown. In the current study, glutin...

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Main Authors: Shuang Qiu, Alireza Abbaspourrad, Olga I. Padilla-Zakour
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-04-01
Colecção:Foods
Assuntos:
glutinous rice grain
starch retrogradation
pulsed electric field (PEF)
texture profile analysis (TPA)
X-ray diffraction
differential scanning calorimetry (DSC)
Acesso em linha:https://www.mdpi.com/2304-8158/11/9/1306
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