Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties

Traditional and improved paddy varieties: composition, protein, pasting and gluten free chapati making properties

(2018) Parmeet Kaur et al.   CEREAL CHEMISTRY

Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals

(2018) Verónica Rocha-Villarreal et al.   CEREAL CHEMISTRY

Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice

(2018) Jinhu Tian et al.   FOOD CHEMISTRY

Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice (Oryza sativa L.) grown in Indian Himalayan region

(2018) Parmeet Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice

(2017) Zhanqiang Hu et al.   FOOD CHEMISTRY

Comparison of Composition, Protein, Pasting, and Phenolic Compounds of Brown Rice and Germinated Brown Rice from Different Cultivars

(2016) Priyanka Pal et al.   CEREAL CHEMISTRY

Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice

(2016) Pornpisanu Thammapat et al.   FOOD CHEMISTRY

Effect of nonthermal plasma on physico-chemical, amino acid composition, pasting and protein characteristics of short and long grain rice flour

(2016) Priyanka Pal et al.   FOOD RESEARCH INTERNATIONAL

Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM

(2016) Ebrahim Taghinezhad et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Protein and starch characteristics of milled rice from different cultivars affected by transplantation date

(2016) Parmeet Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming

(2016) Ebrahim Taghinezhad et al.   Rice Science

Phenolic compounds and antioxidant properties of breeding lines between the white and black rice

(2015) Hongcheng Zhang et al.   FOOD CHEMISTRY

Determination of chemical, insoluble dietary fibre, neutral-detergent fibre and in vitro digestibility in rice types commercialized in Czech markets

(2015) Daniela Sumczynski et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of heat-moisture treatment on rice starch, applied directly in grain paddy rice or in isolated starch

(2015) Bruna Arns et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Early and Delayed Transplantation of Paddy on Physicochemical, Pasting, Cooking, Textural, and Protein Characteristics of Milled Rice

(2014) Narpinder Singh et al.   CEREAL CHEMISTRY

Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China

(2014) Huihui Ti et al.   FOOD CHEMISTRY

Laboratory Process Development and Physicochemical Characterization of a Low Amylose and Hydrothermally Treated Ready-to-Eat Rice Product Requiring No Cooking

(2013) Himjyoti Dutta et al.   Food and Bioprocess Technology

Impact of processing conditions on the extractability and molecular weight distribution of proteins in parboiled brown rice

(2013) Joke Buggenhout et al.   JOURNAL OF CEREAL SCIENCE

Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours

(2012) Byungrok Min et al.   FOOD CHEMISTRY

Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content

(2012) Himjyoti Dutta et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical, morphological, thermal and IR spectral changes in the properties of waxy rice starch modified with vinyl acetate

(2012) Dipankar Kalita et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Relationship between biological activities and bioactive compounds in the fermented rice sap

(2011) Aranya Manosroi et al.   FOOD RESEARCH INTERNATIONAL

Isoamylase debranched fractions and granule size in starches from kidney bean germplasm: Distribution and relationship with functional properties

(2011) Narpinder Singh et al.   FOOD RESEARCH INTERNATIONAL

Changes in physicochemical characteristics of rice during storage at different temperatures

(2011) Chan-Eun Park et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Antioxidant properties of commercial wild rice and analysis of soluble and insoluble phenolic acids

(2009) Yang Qiu et al.   FOOD CHEMISTRY

EFFECT OF THERMAL PROCESSING ON THE PHENOLIC ASSOCIATED HEALTH-RELEVANT FUNCTIONALITY OF SELECTED LEGUME SPROUTS AND SEEDLINGS

(2009) REENA RANDHIR et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of Variable Parboiling on Crystallinity of Rice Samples

(2008) J. T. Manful et al.   CEREAL CHEMISTRY

Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches

(2008) H. Lan et al.   FOOD CHEMISTRY

Carotenoids in Raw and Parboiled Brown and Milled Rice

(2008) Lieve Lamberts et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence Spectroscopy: A Rapid Tool for Analyzing Dairy Products

(2008) Charlotte Møller Andersen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY