Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor

Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor

The study proposed to investigate the impacts of storage temperatures (15, 20, 25 °C) on the oxidative stability (peroxide value, carbonyl value, malondialdehyde content) and sensory attributes (pasting properties, cooked brown rice flavor) of high-moisture japonica brown rice. According to the find...

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Bibliographic Details
Main Authors: Lingyu Qu, Yan Zhao, Yanfei Li, Haoxin Lv
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
low temperature storage
high-moisture japonica brown rice
oxidation
pasting properties
flavor
Online Access:https://www.mdpi.com/2304-8158/13/3/471

Internet

https://www.mdpi.com/2304-8158/13/3/471

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