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Original Articles

Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice

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Pages 1297-1305 | Published online: 11 Jul 2011

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Read on this site (5)

Hongchao Wang, Gang Che, Lin Wan & Hao Tang. (2023) Effects of drying approaches combined with variable temperature and tempering on the physicochemical quality of rice. Drying Technology 41:7, pages 1199-1213.
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Kai Fan, Min Zhang & Arun S. Mujumdar. (2019) Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review. Critical Reviews in Food Science and Nutrition 59:8, pages 1357-1366.
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Takenobu Ogawa & Shuji Adachi. (2017) Drying and rehydration of pasta. Drying Technology 35:16, pages 1919-1949.
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Naruebodee Srisang, Somchart Soponronnarit, Ratiya Thuwapanichayanan & Somkiat Prachayawarakorn. (2016) Modeling heat and mass transfer–induced stresses in germinated brown rice kernels during fluidized bed drying. Drying Technology 34:6, pages 619-634.
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Xiao Chen, Ping Qian, Xiao-Juan Zhang, Fang-Na Liu & Rong-Rong Lu. (2014) Improving Instant Rice Quality by Novel Combined Drying. Drying Technology 32:12, pages 1448-1456.
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Articles from other publishers (14)

Hongchao Wang, Gang Che, Lin Wan, Zhengfa Chen, Wensheng Sun & Hao Tang. (2023) Effect of variable temperature levels on drying characteristics and quality indices of rice in continuous drying and multi‐stage intermittent drying. Journal of Food Process Engineering 46:7.
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Xingang Xu, Tianyuan Zhao, Jianing Ma, Qi Song, Qiao Wei & Weihong Sun. (2022) Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice. Foods 11:6, pages 888.
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Md. Sazzat Hossain Sarker, Md. Akhtaruzzaman, Md. Hasan Tarek Mondal, Md. Mostafa Kamal & Md. Emrul Ahsan Plabon. (2022) Evaluation of drying characteristics, milling performance and nutritional quality: The case of aromatic rice. Journal of Food Processing and Preservation 46:2.
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Budi Setiawan, Salma S. Aulia, Tiurma Sinaga & Ahmad Sulaeman. (2021) Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly. International Journal of Food Science 2021, pages 1-8.
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Uloma E. Onyeka & Obinna N. Ibeawuchi. (2020) Loss of food nutrients orchestrated by cooking pots: a common trend in developing world. Journal of Food Science and Technology 58:8, pages 2906-2913.
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Yuxiang Bai, Xiaoxiao Li, Hangyan Ji, Yu Wang, Danni Zheng, Yanli Wang & Zhengyu Jin. (2021) A Review of the Design and Architecture of Starch-Based Dietary Foods. Engineering 7:5, pages 663-673.
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Lavanya Devraj, Venkatachalapathy Natarajan, Sinija Vadakkeppulpara Ramachandran, Loganathan Manicakam & Shanmugasundaram Sarvanan. (2020) Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties. Journal of Texture Studies 51:4, pages 663-679.
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F C Wulandari, H N A Sari, N A Desrianty & A A Prihanto. (2020) Effect of salt, sugar and water addition on consumer preferences of terasi. IOP Conference Series: Earth and Environmental Science 493:1, pages 012040.
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Qiang Zhang, Nian Liu, Shuangshuang Wang, Yang Liu & Haipeng Lan. (2019) Effects of cyclic cellulase conditioning and germination treatment on the γ-aminobutyric acid content and the cooking and taste qualities of germinated brown rice. Food Chemistry 289, pages 232-239.
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Liuyang Shen, Yong Zhu, Lei Wang, Chenghai Liu, Chai Liu & Xianzhe Zheng. (2019) Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying. Journal of Food Science and Technology 56:5, pages 2737-2749.
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Stefan Jan Kowalski & Andrzej Rybicki. (2017) Ultrasound in wet biological materials subjected to drying. Journal of Food Engineering 212, pages 271-282.
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J. Szadzińska, S.J. Kowalski & M. Stasiak. (2016) Microwave and ultrasound enhancement of convective drying of strawberries: Experimental and modeling efficiency. International Journal of Heat and Mass Transfer 103, pages 1065-1074.
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J Janaun, V V Kong, C G Toyu, N H Kamin, P Wolyna & J S Lee. (2016) Effect of moisture content and drying method on the amylose content of rice. IOP Conference Series: Earth and Environmental Science 36, pages 012064.
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Qiang Zhang, Fuguo Jia, Yanjun Zuo, Qian Fu & Jitai Wang. (2013) Optimization of cellulase conditioning parameters of germinated brown rice on quality characteristics. Journal of Food Science and Technology 52:1, pages 465-471.
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