Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Petcharat Jaiboon"'
Autor:
Petcharat Jaiboon
วารสารวิทยาศาสตร์แห่งมหาวิทยาลัยราชภัฏเพชรบุรี, 17, 1, 01-09
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e53da63d2a1d153df198e48fd44c4863
Publikováno v:
Drying Technology. 34:1991-1999
Most commercial parboiled rice is produced from high-amylose content rice. Glutinous rice, which is lacking in amylose content, is generally consumed in Southeast Asian countries. Rare study of parboiling glutinous rice has been observed. In this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3a71d8f09ca664419d2dd6a7d414d95
https://doi.org/10.1080/07373937.2016.1154865
https://doi.org/10.1080/07373937.2016.1154865
Autor:
Petcharat Jaiboon, Sakamon Devahastin, Patcharee Tungtrakul, Somchart Soponronnarit, Somkiat Prachayawarakorn
Publikováno v:
Journal of Food Engineering. 105:89-97
In this work, changes of the cooking and pasting properties as well as starch digestibility of waxy rice (RD6) during hot air fluidized bed drying were investigated. Re-moistened waxy rice at an initial moisture content of 28% dry basis (d.b.) was dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32d1d2abd6b0010e8c471612e2c544be
https://doi.org/10.1016/j.jfoodeng.2011.02.008
https://doi.org/10.1016/j.jfoodeng.2011.02.008
Publikováno v:
Journal of Food Engineering. 100:662-668
Oversupply of fresh longan ( Dimocarpus longan Lour.) from seasonal production in Thailand needs to be preserved in the form of dried product (exported value of over US$70 million in 2009) to prevent it from being damaged by microorganism. Due to wel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fe264416ba09f9aaf229a5945ef8071
https://doi.org/10.1016/j.jfoodeng.2010.05.016
https://doi.org/10.1016/j.jfoodeng.2010.05.016
Publikováno v:
Journal of Food Engineering. 95:517-524
Waxy rice, which is soft and sticky in nature, can be used as a raw material to produce many food products. After being harvested, high-moisture waxy paddy must be dried to appropriate moisture content to prolong its storage life and to achieve highe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4faa5b6c48f00cbb4a944fedb1b21670
https://doi.org/10.1016/j.jfoodeng.2009.06.019
https://doi.org/10.1016/j.jfoodeng.2009.06.019