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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

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