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The occurrence of ochratoxin A in white and parboiled rice
mycotoxins white rice foodstuffs determination monitoring HPLC ELISA
2016/2/23
The levels of ochratoxin A (OTA), one of the five agricultural and toxicological most important mycotoxins, have been determined by HPLC with fluorescence detection (HPLC-FLD) or enzyme-linked immunos...
Energy Conservation in Cooking of Milled Raw and Parboiled Rice
cooking properties of cooked rice energy conservation
2009/6/18
The cooking process was studied under soaking and no-soaking conditions with an automatic electric rice cooker to determine if the cooking energy can be conserved. The rice was cooked after 0, 30 and ...
Quality Evaluation of Parboiled Rice with Physical Properties
quality evaluation parboiled rice physical properties
2009/6/18
This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search f...
Effect of Processing Conditions on Physical Properties of Parboiled Rice
parboiling setup processing conditions parboiled rice
2009/6/17
A laboratory-scale parboiling setup was fabricated to produce parboiled rice at low steaming temperatures for determination of its physical properties, the quality indicators, and to compare those qua...
