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Parboiled Rice and Parboiling Process
Food Engineering Reviews ( IF 6.6 ) Pub Date : 2018-05-07 , DOI: 10.1007/s12393-018-9177-y
Thaisa Carvalho Volpe Balbinoti , Douglas Junior Nicolin , Luiz Mário de Matos Jorge , Regina Maria Matos Jorge

Rice, being cultivated and consumed on all continents, has great social and economic importance. Among the forms of grain processing, parboiling stands out because of its numerous physical and nutritional benefits. However, there are few literature researches devoted to the survey of these data. Given the relevance of parboiling and parboiled rice to the world population, this work provides a critical and systematic review of the parboiling process, including thermodynamic properties, environmental and social impacts, as well as relevant information on parboiled rice, considering its consumption and health benefits. Additionally, a pioneering review is presented on new technologies applied to the process, and mathematical modeling as a tool for optimization and migration of nutrients (vitamins and minerals) and contaminants (mycotoxins and chemical agents). Covering such diverse information, including both positive and negative results, allows a global understanding of the nature of the process and the product. Therefore, this literature review aims to provide broad knowledge, for laypeople, entrepreneurs, and researchers alike.



中文翻译:

大米煮制

在世界各大洲种植和消费的稻米具有巨大的社会和经济意义。在谷物加工的各种形式中,预煮因其众多的物理和营养益处而脱颖而出。但是,很少有文献研究致力于这些数据的调查。考虑到煮饭和煮过的大米与世界人口的相关性,这项工作对煮饭的过程,包括热力学特性,环境和社会影响,以及煮过的大米的相关信息(考虑到其消费和健康益处)进行了严格而系统的审查。此外,还针对该过程中应用的新技术进行了开创性审查,数学模型作为优化和迁移营养素(维生素和矿物质)和污染物(霉菌毒素和化学制剂)的工具。涵盖正面和负面结果之类的各种信息,可以使人们对过程和产品的性质有一个全面的了解。因此,这篇文献综述旨在为外行人,企业家和研究人员提供广泛的知识。

更新日期:2018-05-07
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