Prakash et al., 2005 - Google Patents
Sensory and instrumental texture measurement of thermally processed ricePrakash et al., 2005
- Document ID
- 8076185682558005948
- Author
- Prakash M
- Ravi R
- Sathish H
- Shyamala J
- Shwetha M
- Rangarao G
- Publication year
- Publication venue
- Journal of sensory studies
External Links
Snippet
Rice is the staple food of many countries and its sensory quality is of great concern to the consumers. Its preservation through thermal processing in retort pouches for ready‐to‐eat purposes was carried out by different time–temperature schedules with and without oil to …
- 235000007164 Oryza sativa 0 title abstract description 75
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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