[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Value Addition to Rice by Biotransformation-Quality Characteristics

Sridevi, R. (2006) Value Addition to Rice by Biotransformation-Quality Characteristics. [Student Project Report]

[img] PDF
166.pdf
Restricted to Repository staff only

Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: As the part of application of new technologies and processing methods for nutritionally optimized cereal foods, biotransformation of rice was carried out and that resulted in value added products. Biotransformation or controlled germination of rice was reported to have number of beneficial qualities like improvement in textural and nutritional qualities. Quality characteristics such as physical, chemical, functional and sensory properties of biotransformed value added products were carried out. It was observed that they are different from control rice types. Observations of the investigations will enable in further development of value added products from the rice.
Uncontrolled Keywords: Biotransformation, Value addition
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/486

Actions (login required)

View Item View Item