Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.)

Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review

(2018) K. Christa et al.   CZECH JOURNAL OF FOOD SCIENCES

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

(2018) Priyanka Pal et al.   JOURNAL OF FOOD SCIENCE

Morphological and physicochemical properties of rice grains submitted to rapid parboiling by microwave irradiation

(2018) Caroline Tuchtenhagen Rockembach et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of low-pressure plasma on physico–chemical and functional properties of parboiled rice flour

(2016) Chaitanya Sarangapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Properties of annealed jackfruit (Artocarpus heterophyllusLam.) seed starch

(2015) B. Bhattacharjya et al.   ACTA ALIMENTARIA

Changes in the properties of rice varieties with different amylose content on dry heat parboiling

(2015) Himjyoti Dutta et al.   JOURNAL OF CEREAL SCIENCE

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

Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review

(2013) Shujun Wang et al.   Food & Function

Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)

(2012) T. De Pilli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea

(2011) Peiyou Qin et al.   FOOD RESEARCH INTERNATIONAL

Relationship of starch changes to puffing expansion of parboiled rice

(2010) Charu Lata Mahanta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant activity of Maillard reaction products

(2009) Ryszard Amarowicz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Functionality of Short Chain Amylose−Lipid Complexes in Starch−Water Systems and Their Impact on in Vitro Starch Degradation

(2009) Joke A. Putseys et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods

(2009) Min Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in Rice with Variable Temperature Parboiling: Thermal and Spectroscopic Assessment

(2008) D. S. Himmelsbach et al.   CEREAL CHEMISTRY

Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice

(2008) J. Patindol et al.   JOURNAL OF FOOD SCIENCE