Cold-storage preservation of cooked rice quality: Exploring challenges and strategies, featuring insights on sushi rice
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F24%3A100314" target="_blank" >RIV/60460709:41110/24:100314 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.fbio.2024.104553" target="_blank" >https://doi.org/10.1016/j.fbio.2024.104553</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fbio.2024.104553" target="_blank" >10.1016/j.fbio.2024.104553</a>
Alternative languages
Result language
angličtina
Original language name
Cold-storage preservation of cooked rice quality: Exploring challenges and strategies, featuring insights on sushi rice
Original language description
Rice, a global staple, requires quality preservation in cold storage for food security and consumer preferences. This review focuses on challenges in rice quality, featuring insights on sushi rice rapidly evolving ready-to-eat food with a short shelf-life. Cooked rice storage undergoes crucial changes, notably starch retrogradation, impacting quality, sensory attributes and consumer acceptance. The review analyzes challenges, emphasizing rice quality, exploring various analytical methods such as differential scanning calorimetry, X-ray diffraction, texture profile analysis, nuclear magnetic resonance. Strategies and innovations-physical, chemical and biochemical are discussed for combating sushi rice quality deterioration. The review highlights the potential of additives and the importance of specific water content, pH and temperature to prevent retrogradation in rice. Emphasizing the need for further research and development, this review aims to enhance cold storage methods for rice and sushi rice in particular, ensuring the availability of premium rice products with uncompromised quality.
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
FOOD BIOSCIENCE
ISSN
2212-4292
e-ISSN
2212-4292
Volume of the periodical
61
Issue of the periodical within the volume
2024-10-01
Country of publishing house
GB - UNITED KINGDOM
Number of pages
14
Pages from-to
1-14
UT code for WoS article
001257170700001
EID of the result in the Scopus database
2-s2.0-85195803550