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Tumpanuvatr T, Jittanit W. Physical properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat brown rice cooked by ohmic and conventional methods: Effect of gellan gum. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2135538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Titaporn Tumpanuvatr
- Center for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, Bangkok, 10900, Thailand
- Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Chatuchak, 10900, Thailand
| | - Weerachet Jittanit
- Center for Advanced Studies in Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University, Bangkok, 10900, Thailand
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, 10900, Thailand
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