کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4508625 | 1321617 | 2009 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of Heat Shock Treatment on Rice Quality during Storage (Part 2)
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
Heat shock treatments (HSTs) using microwave radiation were performed on harvested rice (cv. Koshihikari) up to 60, 70 and 80°C, and kept additionally for 0, 1 and 3 min, following drying and storage at 40°C for 6 months. For control rice, during storage there was a decrease in protein and starch digestibility, increase in setback viscosity (SV), final viscosity (FV) and pasting temperature (PT), while peak viscosity (PV) increased rapidly for the first 2 months then decreased. The HSTs at 70 and 80°C were effective in maintaining a high value of starch digestibility and low value of PV during storage, while the HSTs at 60°C retarded changes of PV and FV values. The results showed that HST would benefit quality maintenance of stored rice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Engineering in Agriculture, Environment and Food - Volume 2, Issue 3, 2009, Pages 89-95
Journal: Engineering in Agriculture, Environment and Food - Volume 2, Issue 3, 2009, Pages 89-95
نویسندگان
Tuan Quoc Nguyen, Kiyokazu Goto,