ICAR Research Data Repository for Knowledge Management
Discoloration in rice: Some studies on its nature and effect on nutritive value.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3793/
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| Title |
Discoloration in rice: Some studies on its nature and effect on nutritive value.
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| Creator |
Desikachar, H. S. R.
Majumder, S. K. Pingale, S. V. Subrahmanyan, V. |
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| Subject |
10 Food Microorganisms
01 Rice |
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| Description |
The brownish discoloration of a commercial sample of rice could not definitely be attributed to the Maillard reaction. The browning caused a slight reduction in the solubility of the protein and its growth-promoting value. Discoloration could be induced in white polished rice within 48 hours by incubation of the rice containing 25% moisture. Evidence showed that the discoloration is microbiological in origin. |
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| Date |
1959
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3793/1/Cereal_Chemistry_1959_36_1_78-83.pdf
Desikachar, H. S. R. and Majumder, S. K. and Pingale, S. V. and Subrahmanyan, V. (1959) Discoloration in rice: Some studies on its nature and effect on nutritive value. Cereal Chemistry, 36. pp. 78-83. |
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