Changes in physicochemical characteristics of ozone-treated raw white rice

Ozone dose from 0.1 to 0.4 ppm has been proven to be effective in lowering Bacillus cereus count in uncooked and cooked rice. However, it induces physicochemical changes in raw white rice. Physicochemical tests were done to see the effect of ozone treatment towards moisture content, pH, color, hardn...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science and technology 2015-03, Vol.52 (3), p.1525-1533
Hauptverfasser:	Shah, Nor Nadiah Abdul Karim, Rahman, Russly Abdul, Hashim, Dzulkifly Mat
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Cooking Food Food Science Grain Hardness Humidity Insects Moisture content Nutrition Original Original Article Ozonation Ozone Pest control Rice Studies
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!