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Effect of temperature and mode of drying on bioactive compounds and quality of germinated parboiled rice

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Effect of temperature and mode of drying on bioactive compounds and quality of germinated parboiled rice

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dc.contributor.author Klaykruayat, Supaporn es_ES
dc.contributor.author Mahayothee, Busarakorn es_ES
dc.contributor.author Nagle, Marcus es_ES
dc.contributor.author Müller, Joachim es_ES
dc.date.accessioned 2019-02-21T07:28:53Z
dc.date.available 2019-02-21T07:28:53Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117033
dc.description.abstract [EN] Germinated parboiled rice (GPR) is recognized as a functional food because it is rich in bioactive compounds, especially gamma-aminobutyric acid (GABA). GPR was produced by soaking, incubating, steaming, and then drying using a high-precision hot air dryer. The results indicated that air flow mode and drying temperature had significant effects on the quality of GPR. Drying at higher temperatures and shorter times conserved GABA content. Using through-flow mode decreased drying time and prevented color change. However, a slightly lower percentage of head rice yield was observed. Moreover, using through-flow mode negatively affected the hardness loss after cooking. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Germinated parboiled rice es_ES
dc.subject Drying mode es_ES
dc.subject Gamma-aminobutyric acid es_ES
dc.subject Head rice yield es_ES
dc.title Effect of temperature and mode of drying on bioactive compounds and quality of germinated parboiled rice es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7366
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Klaykruayat, S.; Mahayothee, B.; Nagle, M.; Müller, J. (2018). Effect of temperature and mode of drying on bioactive compounds and quality of germinated parboiled rice. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1471-1478. https://doi.org/10.4995/IDS2018.2018.7366 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7366 es_ES
dc.description.upvformatpinicio 1471 es_ES
dc.description.upvformatpfin 1478 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7366 es_ES


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