Aroma, Quality, and Consumer Mindsets for Shelf-Stable Rice Thermally Processed by Reciprocal Agitation

Food engineering, food chemistry, and consumer segmentation were used to evaluate ready-to-eat rice. The aromatic Louisiana Clearfield Jazzman (CJ) and Thai Jasmine (TJ), and a non-aromatic parboiled (PB) rice were hydrated during the first 10 min of processing with reciprocal agitation followed by...

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Detalles Bibliográficos
Autores principales: Dixon, William R., Morales-Contreras, Blanca E., Kongchum, Manoch, Xu, Zhimin, Harrell, Dustin, Moskowitz, Howard R., Wicker, Louise
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692449/
https://www.ncbi.nlm.nih.gov/pubmed/33126465
http://dx.doi.org/10.3390/foods9111559

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692449/
https://www.ncbi.nlm.nih.gov/pubmed/33126465
http://dx.doi.org/10.3390/foods9111559

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