Prevention of the Retrogradation of Glutinous Rice Gel and Sweetened Glutinous Rice Cake Utilizing Pulsed Electric Field during Refrigerated Storage

Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows the potential to improve food quality and maintain stability. However, the attributes and retrogradation properties of food products made of PEF-treated rice grains are still unknown. In the current study, glutin...

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Detalles Bibliográficos
Autores principales: Qiu, Shuang, Abbaspourrad, Alireza, Padilla-Zakour, Olga I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103319/
https://www.ncbi.nlm.nih.gov/pubmed/35564029
http://dx.doi.org/10.3390/foods11091306

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103319/
https://www.ncbi.nlm.nih.gov/pubmed/35564029
http://dx.doi.org/10.3390/foods11091306

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