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523 related items for PubMed ID: 23553043

  • 1. Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka.
    Gunaratne A, Kao W, Ratnayaka J, Collado L, Corke H.
    J Sci Food Agric; 2013 Aug 30; 93(11):2723-9. PubMed ID: 23553043
    [Abstract] [Full Text] [Related]

  • 2. Effect of fertiliser on functional properties of flour from four rice varieties grown in Sri Lanka.
    Gunaratne A, Sirisena N, Ratnayaka UK, Ratnayaka J, Kong X, Vidhana Arachchi LP, Corke H.
    J Sci Food Agric; 2011 May 30; 91(7):1271-6. PubMed ID: 21384369
    [Abstract] [Full Text] [Related]

  • 3. Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties.
    Pal P, Singh N, Kaur P, Kaur A.
    J Food Sci; 2018 Nov 30; 83(11):2761-2771. PubMed ID: 30372786
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  • 4. Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant's bioaccessibility studies.
    Jayaraman R, Uluvar H, Khanum F, Singh V.
    J Food Biochem; 2019 Jul 30; 43(7):e12839. PubMed ID: 31353738
    [Abstract] [Full Text] [Related]

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  • 7. Optimization of paddy parboiling process for higher starch crystallinity by response surface methodology.
    Purohit SR, Rao PS.
    Int J Biol Macromol; 2017 Nov 30; 104(Pt A):1091-1098. PubMed ID: 28673844
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  • 8. Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents.
    Zhang W, Cheng B, Zeng X, Tang Q, Shu Z, Wang P.
    Front Nutr; 2022 Nov 30; 9():934209. PubMed ID: 35873418
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  • 9. Effect of processing on nutritionally important starch fractions in rice varieties.
    Rashmi S, Urooj A.
    Int J Food Sci Nutr; 2003 Jan 30; 54(1):27-36. PubMed ID: 12701235
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  • 11. In vitro digestibility and physicochemical properties of milled rice.
    Dhital S, Dabit L, Zhang B, Flanagan B, Shrestha AK.
    Food Chem; 2015 Apr 01; 172():757-65. PubMed ID: 25442617
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  • 12. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD, We GJ, Kang TY, Shon KH, Chung HW, Yoon MR, Lee JS, Ko S.
    J Food Sci; 2015 Oct 01; 80(10):E2208-16. PubMed ID: 26352343
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  • 13. Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice.
    Tian J, Cai Y, Qin W, Matsushita Y, Ye X, Ogawa Y.
    Food Chem; 2018 Aug 15; 257():23-28. PubMed ID: 29622203
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  • 14. Characteristics of the starch fine structure and pasting properties of waxy rice during storage.
    Huang YC, Lai HM.
    Food Chem; 2014 Aug 15; 152():432-9. PubMed ID: 24444958
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  • 15. Effects of cooking methods and starch structures on starch hydrolysis rates of rice.
    Reed MO, Ai Y, Leutcher JL, Jane JL.
    J Food Sci; 2013 Jul 15; 78(7):H1076-81. PubMed ID: 23772830
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  • 16. Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties.
    de la Hera E, Gomez M, Rosell CM.
    Carbohydr Polym; 2013 Oct 15; 98(1):421-7. PubMed ID: 23987363
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  • 17. Presence of amylose crystallites in parboiled rice.
    Lamberts L, Gomand SV, Derycke V, Delcour JA.
    J Agric Food Chem; 2009 Apr 22; 57(8):3210-6. PubMed ID: 19278227
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  • 18. Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes.
    Zhu L, Zhang Y, Wu G, Qi X, Dag D, Kong F, Zhang H.
    Int J Biol Macromol; 2020 Apr 15; 149():246-255. PubMed ID: 31958556
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  • 19. Process conditions affect starch structure and its interactions with proteins in rice pasta.
    Barbiroli A, Bonomi F, Casiraghi MC, Iametti S, Pagani MA, Marti A.
    Carbohydr Polym; 2013 Feb 15; 92(2):1865-72. PubMed ID: 23399230
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  • 20. Influence of molecular structure on physicochemical properties and digestibility of normal rice starches.
    You SY, Oh SK, Kim HS, Chung HJ.
    Int J Biol Macromol; 2015 Feb 15; 77():375-82. PubMed ID: 25783014
    [Abstract] [Full Text] [Related]

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