Changes of starch during microwave treatment of rice

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008492" target="_blank" >RIV/60461373:22330/03:00008492 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22330/03:00021243

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Changes of starch during microwave treatment of rice

Original language description

The properties of rice after microwave irradiation were evaluated by means of amylograph and enzymic determination of the total and the damaged starch. The content of the total starch was not affected by the immediate energy output used for irradiation but that of the damaged starch increased with microwave energy absorbed and the temperature of treatment, mainly at the moisture of 30 % and the tmeperature of 100°C. The results of damaged starch determination are in accordance with the amylographic readigs of changes at maximum viscosity. Amylographic characteristics suggest miminal changes resulting in MW treatmnet of rice at moisture below 23 %.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/OK%20325" target="_blank" >OK 325: Electromagnetic heating for food production</a><br>

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2003

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Volume of the periodical

21

Issue of the periodical within the volume

5

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

100

Pages from-to

176-184

UT code for WoS article

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EID of the result in the Scopus database

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