ZIB

Hits per page

hit 1 - 1 | 1 hit

Select All Export

Electronic Resource

EFFECT OF PARBOILING AND FREEZING ON QUALITY OF THREE SPANISH RICE VARIETIES (1986)

OLALQUIAGA, R. ; GUINARD, J-X. ; SINGH, R.P.

Oxford, UK : Blackwell Publishing Ltd

Journal of food processing and preservation 10 (1986), S. 0

add to mindlist on the mindlist

Details

ISSN: 1745-4549

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: The effects of parboiling and of freezing at −18, −40°C or in liquid nitrogen on quality of cooked rice was studied for three Spanish varieties, Bahia, Sequial and Italpatna, using instrumental and sensory measurements. Parboiling prior to cooking and then freezing reduced rice quality. Freshly cooked samples differed from frozen cooked samples for firmness as measured instrumentally but not for any of the sensory parameters. Principal component analysis did not separate samples on the basis of their varietal quality.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1745-4549.1986.tb00018.x

Library	Location	Call Number	Volume/Issue/Year	Availability

Others were also interested in ...

Paper (German National Licenses)

Fulltext

hit 1 - 1 | 1 hit