Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking

Cooking is an important process before rice is consumed and constitutes the key process for rice flavor formation. In this paper, dynamic changes in aroma- and sweetness-related compounds were tracked during the entire cooking process (including washing with water, presoaking, and hydrothermal cooki...

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Detalles Bibliográficos
Autores principales: Hu, Xianqiao, Fang, Changyun, Lu, Lin, Hu, Zhanqiang, Zhang, Weixing, Chen, Mingxue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137653/
https://www.ncbi.nlm.nih.gov/pubmed/37107495
http://dx.doi.org/10.3390/foods12081700

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137653/
https://www.ncbi.nlm.nih.gov/pubmed/37107495
http://dx.doi.org/10.3390/foods12081700

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