ArticleFood chemistry: X2024
Changes of physicochemical, bioactive compounds and antioxidant activity of nutritional beverages products from VD20 broken Rice in the pasteurization process.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread.Food chemistry: X · 2026Article
- Kinetical approach of release and antioxidant performances of ι-carrageenan-based films modified by sodium alginate and CaFood chemistry: X · 2026Article
- The Optimization of Viscozyme-Assisted Hydrolysis to Enhance Protein Extraction from VD20 Broken Rice: A Response Surface Approach for Functional Health Applications.Foods (Basel, Switzerland) · 2026Article
- Functional properties and flavor of fermented germinated brown rice-chickpea beverage withFood chemistry: X · 2025Article
- Impact of Hydrothermal Treatment on the Bioactive Compounds of Different Brown Rice Varieties in India.Applied biochemistry and biotechnology · 2025Article
- Exploring the nutritional composition, physicochemical properties, and biological characteristics of mature banana varieties (Food chemistry: X · 2025Article
- Influence of homogenization and pasteurization on the physical characteristics, antioxidant properties, and microbial content of VD20 rice milk.Scientific reports · 2025Article
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
VD20 broken rice, a byproduct of rice milling, shows significant potential for value-added applications, particularly in functional beverage production. This study investigates the impact of homogenization and pasteurization on the quality and stability of VD20 broken rice-based beverages. Homogenization at speeds 6000 to 12,000 rpm for 5 to 20 min improved product stability, while pasteurization between 80 and 95 °C for up to 20 min ensured microbial safety and extended shelf life. Optimal processing conditions were achieved with homogenization at 10,000 rpm for 15 min and pasteurization at 90 °C for 15 min, maintaining a microbial count below 10
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