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International Journal of Food Properties Volume 19, 2016 - Issue 9
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Articles

Process Optimization and Characterization of Popped Brown Rice

Shabir Ahmad MirDepartment of Food Science and Technology, Pondicherry University, Puducherry, IndiaCorrespondence[email protected]
,
Sowriappan John Don BoscoDepartment of Food Science and Technology, Pondicherry University, Puducherry, India
,
Manzoor Ahmad ShahDepartment of Food Science and Technology, Pondicherry University, Puducherry, India
,
Mohammad Maqbool MirDivision of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, India
&
Kappat Valiyapeediyekkal SunoojDepartment of Food Science and Technology, Pondicherry University, Puducherry, India
Pages 2102-2112 | Received 12 Jul 2015, Accepted 05 Oct 2015, Published online: 01 Jun 2016

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Malik A. Nawaz, Shu Fukai, Sangeeta Prakash & Bhesh Bhandari. (2018) Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. International Journal of Food Properties 21:1, pages 1896-1910.
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Tawheed Amin, H. R. Naik, Syed Zameer Hussain, A. H. Rather, Imtiyaz Murtaza & B. N. Dar. (2017) Structural properties of high-protein, low glycaemic index (GI) rice flour. International Journal of Food Properties 20:11, pages 2793-2804.
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Articles from other publishers (10)

Shipra Jha, Shubhajit Sarkhel, Sreyajit Saha, Bijendra Sahoo, Ankanksha Kumari, Kaberi Chatterjee, Papiya Mitra Mazumder, Gautam Sarkhel, Anand Mohan & Anupam Roy. (2024) Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects. Food Research International 175, pages 113771.
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Hameeda Itagi, Kristel June D. Sartagoda, Vipin Pratap, Priyabrata Roy, Rhowell N. Tiozon, Ahmed Regina & Nese Sreenivasulu. (2023) Popped rice with distinct nutraceutical properties. LWT 173, pages 114346.
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Sabah Mounir, Atef Ghandour, Eman Farid & Adel Shatta. 2023. Cereal-Based Food Products. Cereal-Based Food Products 169 195 .
Ajay Kumar Swarnakar, Minati Mohapatra & Susanta Kumar Das. (2022) A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains. Journal of Food Processing and Preservation 46:10.
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Ameera F. Mohammad, Abeer F. Dar Saleh, Maatouk Khoukhi & Ali H. Al-Marzouqi. (2022) A New Method for Capturing CO2 from Effluent Gases Using a Rice-Based Product. Energies 15:6, pages 2287.
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S. Deepak, M.S. Shivaswamy, T. Sharmila & M. Maheswari. (2022) Effect of pre-treatment and oil popping conditions on quinoa popping quality. Acta Alimentaria 51:1, pages 93-104.
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Andrea Bresciani, Maria Ambrogina Pagani & Alessandra Marti. 2021. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine 193 229 .
Deepak Subramani, Sharmila Tamilselvan, Maheswari Murugesan & Shivaswamy M S. (2020) Optimization of Sand Puffing Characteristics of Quinoa using Response Surface Methodology. Current Research in Nutrition and Food Science Journal, pages 504-515.
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Ajay Kumar Swarnakar, Prem Prakash Srivastav & Susanta Kumar Das. (2019) Optimization of preconditioning process of pressure parboiled brown rice (unpolished) for microwave puffing and its comparison with hot sand bed puffing. Journal of Food Process Engineering 42:3, pages e13007.
Crossref
Shabir Ahmad Mir, Manzoor Ahmad Shah & Idrees Ahmed Wani. 2017. Brown Rice. Brown Rice 203 214 .

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