1978
DOI: 10.1016/0308-8146(78)90043-2
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Studies on storage of milled rice for a long period

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Cited by 14 publications
(5 citation statements)
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“…It was also found that the lower molecular weight polypeptide decreased with the increase of storage time, while the higher molecular weight polypeptide increased (Park et al, 2012;Chrastil, 1990). More importantly, the content of acetic acid soluble protein in milled rice decreased during 7 years of storage (Bolling et al, 1977;Bolling et al, 1978;Mangrauthia et al, 2017). During the aging process, the protein content of rice grain changed slightly, but the soluble nitrogen decreased continuously.…”
Section: Effects Of Rice Aging On Physicochemical Properties Of Storamentioning
confidence: 91%
“…It was also found that the lower molecular weight polypeptide decreased with the increase of storage time, while the higher molecular weight polypeptide increased (Park et al, 2012;Chrastil, 1990). More importantly, the content of acetic acid soluble protein in milled rice decreased during 7 years of storage (Bolling et al, 1977;Bolling et al, 1978;Mangrauthia et al, 2017). During the aging process, the protein content of rice grain changed slightly, but the soluble nitrogen decreased continuously.…”
Section: Effects Of Rice Aging On Physicochemical Properties Of Storamentioning
confidence: 91%
“…The pasting and gelatinization properties of rice flour or starch pastes also change following storage. Amylograph peak and final viscosities tend to increase after a few months of storage [1,8,13,14] but eventually decrease in the long term [15][16][17]. These changes, that accompany rice storage, may be favorable to some processors/end-users but may be unfavorable to others, depending on the intended applications and the ethnic background of the end-users.…”
Section: Introductionmentioning
confidence: 99%
“…Previous literature has focused on individual postharvest factors (drying, storage, or milling conditions) and how they influence functional properties. Water absorption during cooking of milled rice increases with rough rice storage (Villareal et al 1976;Indudhara Swamy et al 1978;Tsugita et al 1983;Chrastil 1990Chrastil , 1992 and volume expansion also increases with storage (Indudhara Swamy et al 1978) or remains unchanged (Bolling et al 1978). Additionally, amylograph peak viscosity of rice flour increases with rough rice storage (Yasumatsu et al 1964;Villareal et al 1976;Indudhara Swamy et al 1978;Perez and Juliano 1981;Matsue et al 1991;Dhaliwal et al 1991;Hamaker et al 1993), with the most significant changes occurring during the first three months (Perez and Juliano 1981;Hamaker et al 1993).…”
mentioning
confidence: 99%