Research Publications

From IFSE Activities

RICE SENSORY/TEXTURE CHARACTERISTICS

Meullenet, J-F., B.P. Marks, C. Sharp, and M. Daniels. 1998. Effects of rough rice wet holding, drying temperature, storage temperature and storage duration on sensory profile of cooked rice. Rice Res. Studies, AR Agric. Exp. Sta. P.288-298.

Meullenet, J-F., B.P. Marks, C.Q. Sharp, M.J. Daniels. 1999. Effect of rough rice wet holding, drying treatment, storage temperature, and duration on sensory profile of cooked rice (variety Cypress). Cereal Chemistry 76(4):483:486.

Meullenet, J-F., C. Sitakalin, and B.P. Marks. 1999. Prediction of rice texture by spectral stress strain analysis: a novel technique for treating instrumental extrusion data used for predicting sensory texture profiles. J. Texture Studies. 30: 435-450.

Perdon, A., T. Siebenmorgen, R. Buescher and F. Gbur. 1998. Starch retrogradation and texture of cooked milled rice during storage. Cereal Chem. 74(6):864-867.

Sesmat, A. and J-F. Meullenet. 2001. Prediction of cooked rice texture from a compression test and a novel stepwise model optimization method. J. Food Sci. 66:124-131.

Sitakalin, C. and J-F. Meullenet. 2000 Prediction of cooked rice texture using extrusion and compression tests in conjunction with spectral stress strain analysis. Cereal Chem. 77:501-506.

Wang, Y.-J. and L. Wang. 2002. Structures of four waxy rice starches in relation to thermal, pasting, and textural properties. Cereal Chem. 79(2):252-256.