Review of the effects of different processing technologies on cooked and convenience rice quality

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• 作者：L. Yu^a ; ^{l.yu@uq.edu.au} ; M.S. Turner^a ; ^b ; ^{m.turner2@uq.edu.au} ; M. Fitzgerald^a ; ^{m.fitzgerald2@uq.edu.au} ; J.R. Stokes^c ; ^{jason.stokes@uq.edu.au} ; T. Witt^a ; ^{t.witt@uq.edu.au}
• 关键词：Convenience rice ; Rice cooking ; Rice processing ; Cooked rice quality ; Rice sensory properties ; Rice physical properties
• 刊名：Trends in Food Science & Technology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：59
• 期：Complete
• 页码：124-138
• 全文大小：1217 K
• 卷排序：59

文摘

Processing related reduction of convenience rice quality is mechanistically explained. Flavour deteriorates as volatile profiles are altered by thermal processes and storage. Cooked rice texture is dependant on the rate and extent of water and starch diffusion. Different mechanisms in high pressure processes may improve convenience rice quality.