EDP Sciences logo
Web of Conferences logo
Search
Menu
All issues Volume 302 (2021) E3S Web Conf., 302 (2021) 02008 References
Open Access
Issue
E3S Web Conf.
Volume 302, 2021
2021 Research, Invention, and Innovation Congress (RI2C 2021)
Article Number 02008
Number of page(s) 8
Section Environmental Science and Engineering
DOI https://doi.org/10.1051/e3sconf/202130202008
Published online 10 September 2021
  1. O. Napasintuwong. Rice Economy of Thailand. Agricultural and Resource Economics Working Paper No. 2562/1 (January 2019). Department of Agricultural and Resource Economics, Faculty of Economics, Kasetsart University, Bangkok, Thailand (2019): 1-36 [Google Scholar]
  2. T. Pantoa, M. Kubota, P. Suwannaporn, M. Kadowaki. Characterization and bioactivities of young rice protein hydrolysates, Journal of Cereal Science, 95 (2020): 103049 [Google Scholar]
  3. S. Jiamyangyuen, N. Nuengchamnong, P. Ngamdee. Bioactivity and chemical components of Thai rice in five stages of grain development, Journal of Cereal Sciences, 74 (2017): 136-144 [Google Scholar]
  4. S. Ngamsuk, J.L Hsu, T-C. Huang, P. Suwannaporn. Ultrasonication of milky stage rice milk with bioactive peptides from rice bran: Its bioactivities and absorption food and bioprocess technology, 3 (2020): 462–474 [Google Scholar]
  5. S. Butsat, N. Weerapreeyakul, S. Siriamornpun. Changes in phenolic acids development, J. Agric. Food Chem, 57 (2009): 4566-4571 [PubMed] [Google Scholar]
  6. P.Y. Lin, H.M. Lai. Bioactive compounds in rice during grain development, Food Chemistry, 127, 1 (2011): 86-93 [Google Scholar]
  7. T. Pantoa, I. Jones, P. Suwannaporn, M. Kadowaki, M. Kubota, S. Roytrakul, E.N. Clare Mills. Young rice protein as a new source of low allergenic plantbase protein, Journal of Cereal Science, 93 (2020): 102970 [Google Scholar]
  8. Future market insights. (2021, June 15). Instant cereals Market: Global Industry Analysis and Opportunity Assessment 2017-2027. https://www.futuremarketinsights.com/reports/instant-cereals-market [Google Scholar]
  9. The insight partner. (2021, June 15). Market research reports. Porridge Market Forecast to 2028 Covid-19 Impact and Global Analysis by Type (Oat, Maize, Wheat, Rice, Millet); Distribution Channel (Supermarkets and Hypermarkets, Convenience Stores, Specialty Stores, Online) and Geography. https://www.theinsightpartners.com/reports/porridge-market [Google Scholar]
  10. K. Srikaeo, P.A. Sopade. Functional properties and starch digestibility of instant Jasmine rice porridges, Carbohydrate Polymers, 82, 3 (2010): 952-957 [Google Scholar]
  11. W. Jittanit, M. Chantara-In, T. Deying, W. Ratanavong. Production of tamarind powder by drum dryer using maltodextrin and Arabic gum as adjuncts. Songklanakarin Journal of Science and Technology. 33, 1 (2011): 33-41 [Google Scholar]
  12. M. Majzoobi, M. Radi, A. Farahnaky, J. Jamalian, T. Tongtang, Gh. Mesbahi. Physicochemical Properties of Pre-gelatinized Wheat Starch Produced by a Twin Drum Drier, Journal of Analytical Science and Technology, 13, 2 (2011): 193-202 [Google Scholar]
  13. C. Córdova, J. P. Vivanco, J. Quintero, A. Mahn. Effect of drum-drying conditions on the content of bioactive compounds of broccoli pulp, Foods, 9, 9 (2020): 1224 [Google Scholar]
  14. A. S. Mujumdar (Ed). Principles, classification, and selection of dryers. In Handbook of industrial drying. (Taylor & Francis Group. LLC, New York, 2006) [Google Scholar]
  15. F. H. Cosme-De Vera, A. N. Soriano, N. P. Dugos, R. V. C. Rubi. A comprehensive review on the drying kinetics of common tubers, J.asep, 14, 2 (2021): 146-155 [Google Scholar]
  16. K. Ruttarattanamongkol, S. Chittrakorn, M. Weerawatanakorn, N. Dangpium. Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purplefleshed sweet potato flours, Journal of Food Science and Technology. 53, 4 (2016): 1811–1822 [PubMed] [Google Scholar]
  17. P. Wiriyawattana, S. Suwonsichon, T. Suwonsichon. Effects of drum drying on physical and antioxidant properties of riceberry flour, Agriculture and Natural Resources, 52 (2018): 445-450 [Google Scholar]
  18. P. Ngammuangtueng, N. Jakrawatana, P. Nilsalab, S. H. Gheewala. Water, energy and food nexus in rice production in Thailand, Sustainability, 11, 5852 (2019): 1-21 [CrossRef] [Google Scholar]
  19. N. V. Hung, M. V. Migo, R. Quilloy, P. Chivenge, M. Gummert. Life cycle assessment applied in rice production and residue management Management. (Springer, Cham, 2020) [Google Scholar]
  20. R. A. Anderson, H. F. Conway, A. J. Peplinski. Gelatinization of corn grits by roll cooking, extrusion cooking and steaming, Cereal Science Today, 14 (1969): 14-12 [Google Scholar]
  21. O. Folin, V. Ciocalteu. Tyrosine and tryptophane determinations in proteins. Journal of Biological Chemistry, 73 (1927): 627-650 [Google Scholar]
  22. W. Daiponmak, C. senakun, S. Siramornpun. Antiglycation capacity and antioxidant activities of different pigmented Thai rice, International Journal of Food Science and Technology, 49 (2014): 1805–1810 [Google Scholar]
  23. I. F. Benzie, J.J. Strain. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration, Methods Enzymology, 18 (1999): 15-27 [Google Scholar]
  24. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice-Evans. Antioxidant activity applying an improved ABTS radical cation decolorization assy, Free Radical Biology and Medicine, 26 (1999): 1231-1237 [Google Scholar]
  25. N. Yousf, F. Nazir, Rehana Salim, Hafiza Ahsan and Adnan Sirwal. Water solubility index and water absorption index of extruded product from rice and carrot blend, Journal of Pharmacognosy and Phytochemistry, 6, 6 (2017): 2165-2168 [Google Scholar]
  26. X. Qi, L. Chenga, X. Lia, D. Zhang, G. Wua, H. Zhanga, L. Wanga, H. Qiana, Y. Wang. Effect of cooking methods on solubility and nutrition quality of brown rice powder. Food Chemistry, 274, 15 (2019): 444-451 [PubMed] [Google Scholar]
  27. Y. Gat, L. Ananthanarayan. Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks, Journal of Food Science and Technology, 2, 5 (2015): 2634–2645 [Google Scholar]
  28. W. Jittanit, C. Lalitmassakul, P. Charn-Utsar. Quality of instant congee and energy consumption in the drying process by Using Drum Dryer. The Journal of KMUTNB, 22, 2 (2012): 256-264 [Google Scholar]
  29. A. Patras, N.P. Brunton, C. O’Donnell, B.K. Tiwari. Effect of thermal processing on anthocyanin stability in foods; Mechanisms and kinetics of degradation, Trends in Food Science and Technology, 21 (2010): 3-11 [Google Scholar]
  30. W. Daiponmak, C. Senakun, S. Siriamornpun. Antiglycation capacity and antioxidant activities of different pigmented Thai rice, International Journal of Food Science and Technology, 49 (2014): 1805–1810 [Google Scholar]
  31. Z. Hou, P. Qin, Y. Zhang, S. Cui, G. Ren. Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics, Food Research International., 50 (2013): 691-697 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.