The research focuses on structure-function relationships of rice starch, protein , and lipids; bioactive and nutritional compounds in rice; low GI and gluten-free rice products; impact of food processing & preservation on functional properties and microstructure of rice products; improving quality of rice products with mathematical model & novel processing e.g. ohmic heating, super-heated steam process. Examples of rice products covered in the unit are rice grain products, gluten-free products, niche products (e.g. modified starches and functional ingredients).
Rice & Rice Products MORE DETAIL