Cold-storage preservation of cooked rice quality: Exploring challenges and strategies, featuring insights on sushi rice

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Cold-storage preservation of cooked rice quality: Exploring challenges and strategies, featuring insights on sushi rice

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Cold-storage preservation of cooked rice quality: Exploring challenges and strategies, featuring insights on sushi rice

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

FOOD BIOSCIENCE

ISSN

2212-4292

e-ISSN

2212-4292

Svazek periodika

61

Číslo periodika v rámci svazku

2024-10-01

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

14

Strana od-do

1-14

Kód UT WoS článku

001257170700001

EID výsledku v databázi Scopus

2-s2.0-85195803550