ShareCanning, freezing, and freeze-drying.
Author(s) : LUH B. S.
Type of article: Book chapter
Summary
The paper describes the canning technology of boiled and fried rice. The effects of amylose content and cooking conditions on quality and stability of the canned rice (alone or as a precooked meal) are given as well as the technological parameters of freezing and freeze-drying with reference to the ultimate quality of the rice.
Details
- Original title: Canning, freezing, and freeze-drying.
- Record ID : 1992-2838
- Languages: English
- Source: In: Rice, Util., Van Nostrand Reinhold - vol. 2
- Publication date: 1991
Links
See the source
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Effect of freezing, freeze-drying, and air-dryi...
- Author(s) : LEINO M. E.
- Date : 1992
- Languages : English
- Source: J. agric. Food Chem. - vol. 40 - n. 8
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APPLICATION OF FREEZE-DRYING. PROCESSING OF AGA...
- Author(s) : MATSUHASHI T.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
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The effect of storage on some characteristics o...
- Author(s) : BAMBALOV G. K., TZVETANOV O. S., BAMBALOV K. G.
- Date : 1995
- Languages : English
- Source: J. Wine Res. - vol. 6 - n. 2
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DEVELOPMENT OF THE PROCESSING OF , A...
- Author(s) : OHHINATA H., MURAMATSU N., MATSUHASHI T.
- Date : 1982
- Languages : Japanese
- Source: Refrigeration - vol. 57 - n. 658
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Quality indicators of freeze-dried products.
- Author(s) : QUAGLIA G. B.
- Date : 1992
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 21 - n. 1
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