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- Rockembach, Caroline Tuchtenhagen; Mello El Halal, Shanise Lisie; Mesko, Márcia Foster; Gutkoski, Luiz Carlos; Elias, Moacir Cardoso; de Oliveira, Maurício
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.103 pp. 44-52
- parboiling, etc ; autoclaving; crystal structure; exposure duration; microwave radiation; processing time; protein solubility; rice; soaking; temperature; Show all 10 Subjects
- ... This study evaluates the effects of microwave irradiation used for the rapid parboiling process on the morphological, technological, and structural properties of rice grains. Parboiling was performed by microwave under the same temperature and soaking and autoclaving conditions as those used in the conventional process. However, two heating stages were used at different microwave irradiation expos ...