ALKALINITY OF COOKING WATER AND STABILITY OF THIAMIN OF RICE

被引：0
|
作者：
ROY, JK
RAO, RK
机构：
来源：
INDIAN JOURNAL OF MEDICAL RESEARCH | 1963年 / 51卷 / 03期
关键词：
D O I：
暂无
中图分类号：
R392 [医学免疫学]; Q939.91 [免疫学];
学科分类号：
100102 ;
摘要：
引用
收藏
页码：533 / &
相关论文
共 50 条
  • [21] Arsenic Bioaccessibility in Cooked Rice as Affected by Arsenic in Cooking Water
    Signes-Pastor, Antonio J.
    Al-Rmalli, Shaban W.
    Jenkins, Richard O.
    Carbonell-Barrachina, Angel A.
    Haris, Parvez I.
    JOURNAL OF FOOD SCIENCE, 2012, 77 (11) : T201 - T206
  • [22] The Visualization and Quantification of Water Distribution in Rice Grains during Cooking
    Kasai, Midori
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2011, 58 (10): : 506 - 510
  • [23] Rice cooking using ohmic heating: Determination of electrical conductivity, water diffusion and cooking energy
    Kanjanapongkul, Kobsak
    JOURNAL OF FOOD ENGINEERING, 2017, 192 : 1 - 10
  • [24] Stability of retinyl palmitate during cooking and storage in rice fortified with Ultra Rice™ fortification technology
    Lee, J
    Hamer, ML
    Eitenmiller, RR
    JOURNAL OF FOOD SCIENCE, 2000, 65 (05) : 915 - 919
  • [25] Methods for Analysis of Thiamin and Folic Acid by HPLC-DAD in Fortified Rice Pure and Mixed to Milled Rice Before and After Different Cooking Techniques
    Silveira, C. M. M.
    Della Lucia, C. M.
    Pirozi, M. R.
    Montini, T. A.
    Pinheiro-SanT'Ana, H. M.
    ACTA CHROMATOGRAPHICA, 2016, 28 (04) : 455 - 472
  • [26] SCREENING OF RICE GERMPLASM FOR TOLERANCE TO ALKALINITY
    MASKINA, MS
    SAINI, SS
    SHAHI, HN
    INDIAN JOURNAL OF AGRICULTURAL SCIENCES, 1979, 49 (08): : 659 - 663
  • [27] The alkalinity of sea water
    Ruppin, E
    ZEITSCHRIFT FUR ANORGANISCHE CHEMIE, 1910, 66 (02): : 122 - 156
  • [28] EFFECT OF COOKING RATES IN ELECTRIC OR MICROWAVE-OVEN ON COOKING LOSSES AND RETENTION OF THIAMIN IN BROILERS
    HALL, KN
    LIN, CS
    JOURNAL OF FOOD SCIENCE, 1981, 46 (04) : 1292 - 1293
  • [29] Influence of soaking and cooking on the thiamin, riboflavin and niacin contents of legumes
    Prodanov, M
    Sierra, I
    Vidal-Valverde, C
    FOOD CHEMISTRY, 2004, 84 (02) : 271 - 277
  • [30] INFLUENCE OF VARIOUS COOKING METHODS ON THIAMIN CONTENT OF POTATOES AND VEGETABLES
    SOMOGYI, JC
    KOPP, PM
    ERNAHRUNGS-UMSCHAU, 1978, 25 (06): : 175 - 178
12345