English  |  正體中文  |  简体中文  |  Items with full text/Total items : 26994/38795
Visitors : 2387460      Online Users : 34
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43403

Title: Effect of gamma irradiation on rice and its food products
Authors: Wen-Chieh Sung
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Indica rice;Storage;Gamma irradiation;Quality;Physical properties
Date: 2005-07
Issue Date: 2017-07-27T06:59:33Z
Publisher: Radiation Physics and Chemistry
Abstract: Abstract:Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0 kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1 kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products.
Relation: 73(4), pp.224-228
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43403
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML39View/Open


All items in NTOUR are protected by copyright, with all rights reserved.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback