Effects of long-grain rough rice storage history on end-use quality

Effects of long-grain rough rice storage history on end-use quality

Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory-scale studies. Treatments included pre-drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p

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Bibliographische Detailangaben
Veröffentlicht in:Journal of food science 1998-09, Vol.63 (5), p.832-840
Hauptverfasser: Daniels, M.J, Marks, B.P, Siebenmorgen, T.J, McNew, R.W, Meullenet, J.F
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cereal and baking product industries
Cooking
cooking quality
Food industries
food storage
functional properties
Fundamental and applied biological sciences. Psychology
grain drying
grain storage
grain storage facilities
History
Quality
Rice
starch functionality
Storage
temperature
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Zusammenfassung:Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory-scale studies. Treatments included pre-drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1998.tb17910.x