Effect of Cold Plasma Treatment on Cooking, Thermomechanical and Surface Structural Properties of Chinese Milled Rice

Cold plasma (CP) treatment for enhancing functional and cooking properties has been investigated on less rice varieties and delays the industrial adoption of this technology. This study treated three types (short-, medium-, and long-kernel) of milled rice from six Chinese varieties with helium plasm...

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Veröffentlicht in:	Food and bioprocess technology 2021-05, Vol.14 (5), p.866-886
Hauptverfasser:	Liu, Jingjing, Wang, Ruolan, Chen, Zhitian, Li, Xingjun
Format:	Artikel
Sprache:	eng
Schlagworte:	Absorption Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Cold plasmas Cold treatment Contact angle Cooking Dough Enthalpy Fatty acids Flour Food Science Helium Helium plasma Kernels Morphology Original Research Proteins Rice Stability Starch Surface chemistry Surface layers Thermomechanical properties Thermomechanical treatment Water absorption
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