Application of ohmic heating in cooking mixtures of brown rice and whole grains: total phenolic content, antioxidant activities, vitamin B1, some minerals, and energy consumption
ABSTRACTBrown rice and whole grains are vital nutrient sources for humans; however, they usually require a long cooking period and are difficult to cook uniformly. This study investigated electrical conductivities of brown rice (KDML 105, Riceberry, and red cargo rice) and whole grains (lotus seed,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2327334 |