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Article: Reports from S.L. Huang and colleagues advance knowledge in food science.
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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"The combination effects of pressure (200 to 500 MPa) and temperature (20, 40, and 50 degrees C) on the water uptake and gelatinization characteristics of japonica rice (Tainung 71) grains were investigated," scientists in Taichung, Taiwan report.
"Pressure greater than 200 MPa at all temperatures increased the moisture content and volume of rice grains; meanwhile, the increase content of rice grain volume showed a high correlation with that of moisture content (r(2) = 0.96). The highest degree of gelatinization of 73% was observed at 500 MPa and 50 degrees C for 120 min, while gelatinization did not occur at pressures below 300 MPa and temperatures of 20 and 40 ...
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Article: New food science study results reported from C. ...
Food Weekly News;
March 5, 2009 ;
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... ... Food Research, Division Food Science, Tuwima 10, POB 55 ... information for the Journal of Food Science is: Blackwell Publishing ... England. Keywords: Food Science. This article was prepared by Food Weekly News editors from staff ...
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