Exploring Retrogradation Behavior of Commercial Rice Varieties and Physicochemical Properties of Respective Extracted Starch-Reference-Cited by-同舟云学术

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Exploring Retrogradation Behavior of Commercial Rice Varieties and Physicochemical Properties of Respective Extracted Starch

Published:2024-03-21 Issue:4 Volume:4 Page:947-962
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Chakraborty Ishita¹,Das Baishali¹,Govindaraju Indira¹,Yamamoto Tatsuyuki²,Noothalapati Hemanth²^ORCID,Managuli Vishwanath³,Mazumder Nirmal¹^ORCID

Affiliation:

1. Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India

2. Faculty of Life and Environmental Sciences, Shimane University, 1060 Nishikawatsu-Cho, Matsue 690-8504, Japan

3. Department of Mechanical and Manufacturing Engineering, Manipal Institute of Technology, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India

Funder

Indian Council of Medical Research

University Grants Commission

Department of Science and Technology, Ministry of Science and Technology, India

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00685

Reference71 articles.

1. Cooking Flavor and Texture of Rice Stored under Different Conditions

2. Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage

3. Prevention and management of product recalls in the processed food industry: a case study based on an exporter's perspective

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

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