Starch Retrogradation and Texture of Cooked Milled Rice During Storage

No abstract is available for this paper.

• Publication year

  1999

• Venue

  Journal of Food Science

• Publication date

  1999-09-01

• Fields of study

  Agricultural and Food Sciences, Materials Science, Chemistry

• Identifiers
  DOI 10.1111/J.1365-2621.1999.TB15921.X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Amylopectin Staling of Cooked Milled Rices and Properties of Amylopectin and Amylose

  1997cited by this paper
• Correlations between the fine structure, physicochemical properties, and retrogradation of amylopectins from Taiwan rice varieties

  1997cited by this paper
• Structure and Mechanics of Starch Bread

  1996cited by this paper
• Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread.

  1996cited by this paper
• Amylopectin-staling of cooked nonwaxy milled rices and starch gels

  1993cited by this paper
• OBJECTIVE MEASUREMENT OF RETROGRADATION IN COOKED RICE DURING STORAGE

  1993cited by this paper
• Thermal and mechanical properties of concentrated rice starch gels of varying composition

  1993cited by this paper
• Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety.

  1991influential reference
• Retrogradation of the starch fraction in wheat bread.

  1989cited by this paper
• The terminology and methodology associated with basic starch phenomena

  1988cited by this paper
• The gelation and crystallisation of amylopectin

  1987cited by this paper
• The ageing of gels from starches of different amylose/amylopectin content studied by differential scanning calorimetry

  1987cited by this paper
• Effects of Oven Drying Temperature and Drying Time on Rough Rice Moisture Content Determination

  1987cited by this paper
• The Role of Water in the Retrogradation of Wheat Starch Gels and Bread Crumb

  1986cited by this paper
• The roles of amylose and amylopectin in the gelation and retrogradation of starch

  1985cited by this paper
• Gelation of amylose

  1985cited by this paper
• A kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of different grists

  1983cited by this paper
• A kinetic study of bread staling by differential scanning calorimetry and compressibility measurements. The effect of added monoglyceride

  1983cited by this paper
• CHAPTER 6 – Sensory Methods of Texture and Viscosity Measurement

  1982cited by this paper
• A simplified assay for milled-rice amylose

  1971cited by this paper

• Influence of plant-based gel binders and song-hwa mushroom crosslinking on functional properties and consumer perception of vegan mushroom sausage analogues.

  2025cites this paper
• Preparation of in-package savory rice pudding using a novel microwave-assisted induction heating technology

  2025cites this paper
• Impact of sugar and sugar alcohol on the pasting and retrogradation properties of starch with distinct molecular structures.

  2024cites this paper
• Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles.

  2024cites this paper
• Chewing characteristics of rice and reasons for differences between three rice types with different amylose contents.

  2024cites this paper
• Gelatinization and retrogradation characteristics of Korean rice cake in the presence of citric acid

  2023cites this paper
• Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization.

  2023cites this paper
• Dynamics of physico-chemical properties towards understanding the optimum ageing of basmati and non-basmati rice (Oryza sativa L.) for consumer preferences

  2023cites this paper
• Relationships between phase transition and quality characteristics of cooked rice during storage

  2022cites this paper
• Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

  2022cites this paper
• The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

  2022cites this paper
• Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

  2022cites this paper
• Resistant starch formation in rice: Genetic regulation and beyond

  2022cites this paper
• Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel

  2021cites this paper
• Grain quality evaluation of japonica rice effected by cultivars, environment, and their interactions based on appearance and processing characteristics

  2021cites this paper
• Insights into the proteomic profile of newly harvested corn and metagenomic analysis of the broiler intestinal microbiota

  2021cites this paper
• Quantitative Instrumental Assessment of Cooked Rice Stickiness

  2020cites this paper
• Accelerated aging by microwave heating and methods to distinguish aging of rice

  2020cites this paper
• High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains - A comparative study

  2020cites this paper
• Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheating.

  2020cites this paper
• Major changes in cereal biopolymers during ready-to-eat cereal processing

  2020cites this paper
• Effect of Mesona chinensis polysaccharide on the retrogradation properties of maize and waxy maize starches during storage

  2020cites this paper
• Texture, microstructure and in-vitro starch digestibility of waxy rice cooked with hydrocolloids

  2020cites this paper
• Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region

  2020cites this paper
• Structural, Textural, and Thermal Properties of Freeze-thawed Quick-frozen Cooked Rice PSB Rc 18 (Oryza sativa L.)

  2020influential citation
• Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties and microstructure in brown rice of selected Indian rice varieties.

  2020cites this paper
• Influence of pandan leaf extract and fortificants addition and cooling duration to cooking quality, preference level, and glycemic index of brown parboiled rice fortified with chromium and magnesium

  2020cites this paper
• Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze-thaw.

  2020cites this paper
• Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes

  2020cites this paper
• Effects of mung bean starch/guar gum-based edible emulsion coatings on the staling and safety of rice cakes.

  2020cites this paper
• Characterization of the sensory, chemical, and microbial quality of microwave-assisted, thermally pasteurized fried rice during storage.

  2020cites this paper
• In vitro digestibility of different types of resistant starches under high-temperature cooking conditions

  2020cites this paper
• Effects of Low-Temperature Drying with Intermittent Gaseous Chlorine Dioxide Treatment on Texture and Shelf-Life of Rice Cakes

  2020cites this paper
• Manipulating raw noodle crystallinity to control the hardness of cooked noodle

  2019cites this paper
• Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions.

  2019cites this paper
• Effects of packaging methods and storage temperature on shelf life of fermented rice cake

  2019cites this paper
• Effect of pigskin-originated gelatin on properties of wheat flour dough and bread

  2019cites this paper
• Prebiotic Carbohydrate Profiles of Lentil, Chickpea, and Common Bean

  2019cites this paper
• Development of Ready-to-Eat Color Rice Product Enriched With Natural Amino Acids

  2019cites this paper
• Nutritional Ingredients and Active Compositions of Defatted Rice Bran

  2019cites this paper
• The Effect of Acid Treatment and Freeze-Thaw Cycle on Textural Properties and Microstructure of Cooked Aged Rice

  2018cites this paper
• Evaluation of Staling of Cooked Rice by Kinetic Analysis of Texture Changes

  2018cites this paper
• Vybrané potraviny s delší dobou minimální trvanlivosti a hodnocení jejich jakosti

  2018cites this paper
• Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures

  2018cites this paper
• Implications of microwave drying using 915 MHz frequency on rice physicochemical properties

  2018cites this paper
• Effect of post‐cooking storage on texture and in vitro starch digestion of Japonica rice

  2018cites this paper
• Application of autoclaving-cooling cycling treatment to improve resistant starch content of corn-based rice analogues

  2018cites this paper
• Ageing of rice: A review

  2018cites this paper
• Evaluation Methodology Based on Ice Crystal Morphology during Freezing and Storage of Frozen Foods and Its Evolution to Actual Operation

  2018cites this paper
• Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice.

  2018influential citation
• Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage.

  2017cites this paper
• Review of the effects of different processing technologies on cooked and convenience rice quality

  2017cites this paper
• Lethality and quality evaluation of in-packaged ready-to-eat cooked Jasmine rice subjected to industrial continuous microwave pasteurization

  2017cites this paper
• Effect of storage and reheating on textural properties of rice in dairy dessert as related to its pasting properties and microstructure

  2017cites this paper
• Development Of A One Pass Microwave Heating Technology For Rice Drying And Decontamination

  2017cites this paper
• Investigating the ice crystal morphology in frozen cooked rice based on size, fractal dimension and ANN modeling

  2017cites this paper
• Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme

  2016cites this paper
• Stickiness of Foods and Its Relation to Technological Processes

  2016cites this paper
• Effect of ageing-induced changes in rice physicochemical properties on digestion behaviour following storage

  2016cites this paper
• ANN modeling for optimum storage condition based on viscoelastic characteristics and sensory evaluation of frozen cooked rice

  2016cites this paper
• Studies on bulk storage of paddy oryza sativa in metal silo

  2016cites this paper
• Which Rice and Why? A Healthier Choice

  2016cites this paper
• Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

  2016cites this paper
• Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels

  2016cites this paper
• Optimum storage temperature of frozen cooked rice predicted by ice crystal measurement, sensory evaluation and artificial neural network

  2015cites this paper
• Improving the Quality of Freeze Dried Rice: Initial Evaluations

  2015cites this paper
• Starch retrogradation: a comprehensive review

  2015cites this paper
• The ageing mechanism of stored rice: A concept model from the past to the present

  2015cites this paper
• Texture Attributes, Retrogradation Properties and Microbiological Shelf Life of Instant Rice Cake

  2015cites this paper
• Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees

  2015cites this paper
• Effect of aging on changes in rice physical qualities.

  2015cites this paper
• Cell wall and tannin treatments for increased utilisation of cassava and sorghum in beverage and bioethanol production

  2015cites this paper
• Effects of amylose content, cooling rate and aging time on properties and characteristics of rice starch gels and puffed products

  2015cites this paper
• Effect of Storage Temperature on Biochemical and Mixolab Pasting Properties of Chinese Japonica Paddy

  2014cites this paper
• End-use quality characteristics of hermetically stored paddy

  2014cites this paper
• Effect of different cooking methods on the chemical components of local Hasawi rice and white rice

  2014cites this paper
• Effects of Microwave Thawing Conditions on the Physicochemical Characteristics of Frozen Rice

  2014cites this paper
• Modeling of starch retrogradation onset in its aqueous solution using thermoreversible gelation concept.

  2014cites this paper
• FORMULASI BISKUIT TINGGI SERAT (KAJIAN PROPORSI BEKATUL JAGUNG : TEPUNG TERIGU DAN PENAMBAHAN BAKING POWDER) High-Fiber Biscuit Formulations (Study of The Proportions of Corn Bran : Wheat Flour and Addition of Baking Powder)

  2014cites this paper
• Mass spectrometry-based electric nose system for assessing rice quality during storage at different temperatures

  2014cites this paper
• Changes in physicochemical properties of waxy corn starches after harvest, and in mechanical properties of fresh cooked kernels during storage.

  2014cites this paper
• Optimisation of a quality improver for instant rice and its quality properties

  2014cites this paper
• Efficiencies of Chemical Techniques for Rice Grain Freshness Analysis

  2013cites this paper
• Gastric emptying rate and chyme characteristics for cooked brown and white rice meals in vivo.

  2013cites this paper
• Effect of ageing process on rice physicochemical and digestion properties

  2013cites this paper
• Chemical composition and structural changes of irrigated rice during storage.

  2013cites this paper
• Rheological Properties and Textural Attributes of Cooked Brown and White Rice During Gastric Digestion in Vivo

  2013cites this paper
• Effect of amylose content on structure, texture and α-amylase reactivity of cooked rice

  2013cites this paper
• Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: structure and functional properties.

  2013cites this paper
• Effect of spring dextrin on retrogradation of wheat and corn starch gels

  2013cites this paper
• INFLUÊNCIA DAS CONDIÇÕES DE ARMAZENAMENTONO ENVELHECIMENTO DE ARROZ

  2012cites this paper
• EFFECTS OF LOW‐ AND ULTRALOW‐TEMPERATURE FREEZING ON RETROGRADATION AND TEXTURAL PROPERTIES OF RICE STARCH GEL DURING STORAGE

  2012cites this paper
• SIFAT FISIK DAN ASEPTABILITAS BERAS BERKALSIUM Physical Properties and Acceptability of Calcium Fortified-Rice

  2012cites this paper
• Changes in physicochemical characteristics of rice during storage at different temperatures

  2012cites this paper
• RHEOLOGICAL CHARACTERIZATION AND MODELING OF RICE FLOUR DOUGH: EFFECT OF PARBOILING TIME, MOISTURE CONTENT AND GUM ARABIC

  2012cites this paper
• Consumer preferences for rice quality characteristics and the effects on price in the Tamale metropolis, northern region, Ghana.

  2011cites this paper
• Ageing of rice.

  2011cites this paper
• Impact of sodium chloride and different sodium replacers on the retrogradation kinetics of baked goods

  2011cites this paper
• Impacts of Low and Ultra-Low Temperature Freezing on Retrogradation Properties of Rice Amylopectin During Storage

  2011cites this paper
• Starch re‐crystallization kinetics as a function of various cations

  2011cites this paper