Sensory Characteristics and Consumer Acceptance of Frozen Cooked Rice by a Rapid Freezing Process Compared to Homemade and Aseptic Packaged Cooked Rice

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars–IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The i...

Descripción completa

Detalles Bibliográficos
Autores principales: Kwak, Han Sub, Kim, Hye-Gyeong, Kim, Hyun Suk, Ahn, Yong Sik, Jung, Kyunghee, Jeong, Hyo-Young, Kim, Tae Hyeong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2013
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3867151/
https://www.ncbi.nlm.nih.gov/pubmed/24471112
http://dx.doi.org/10.3746/pnf.2013.18.1.067

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3867151/
https://www.ncbi.nlm.nih.gov/pubmed/24471112
http://dx.doi.org/10.3746/pnf.2013.18.1.067

Ejemplares similares