Texture Attributes, Retrogradation Properties and Microbiological Shelf Life of Instant Rice Cake

Autor:	Z. Tony Jin, Xingfeng Shao, Weiguo Sang
Rok vydání:	2014
Předmět:	Retrogradation (starch) Chemistry General Chemical Engineering food and beverages General Chemistry medicine.disease_cause Shelf life Differential scanning calorimetry Mold Chewiness medicine Texture (crystalline) Food science Water content Food Science Instant
Zdroj:	Journal of Food Processing and Preservation. 39:1832-1838
ISSN:	0145-8892
Popis:	Texture attributes, retrogradation properties and microbiological shelf life of instant rice cake were studied. Moisture content, pH, total plate counts, and mold and yeast counts were monitored at 20 and 30C for 90 days, and texture profiles and differential scanning calorimetry (DSC) characteristics were determined at 4, 20 and 30C for 21 days. No significant change in moisture content of rice cake was observed, but the pH values decreased significantly (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ad5aa82772c48ff9f1c4c8dacbc42ad7 https://doi.org/10.1111/jfpp.12418 Zobrazit plný text záznamu