Effect of pulsating microwave treatment on wheat parboiling: Comparative assessment and structural characterization.

Khuntia, Anjali; Panda, Brajesh Kumar; Shrivastava, Shanker Lal

Khuntia, Anjali; Panda, Brajesh Kumar; Shrivastava, Shanker Lal.

Afiliação

Khuntia A; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India.
Panda BK; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India; UniSA STEM, University of South Australia, Mawson Lakes, SA 5095, Australia. Electronic address: brajeshkumarpnd2@gmail.com.
Shrivastava SL; Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India.

Food Chem ; 367: 130694, 2022 Jan 15.

Article em En | MEDLINE | ID: mdl-34359007

Assuntos

Oryza; Triticum; Culinária; Temperatura Alta; Micro-Ondas; Amido

Palavras-chave

Crystallinity; Process optimization; Pulsating microwave treatment; Starch gelatinization; Wheat parboiling

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Texto completo: 1 Temas: ECOS / Aspectos_gerais Bases de dados: MEDLINE Assunto principal: Oryza / Triticum Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Índia

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