6533b7d0fe1ef96bd125a508
RESEARCH PRODUCT
Rice cooking and sensory quality
Aurélien BriffazDominique ValentinChristian Mestressubject
S01 - Nutrition humaine - Considérations généralesCooking quality030309 nutrition & dieteticsmedia_common.quotation_subjectContext (language use)Agricultural engineeringConsumer demandComportement alimentairehttp://aims.fao.org/aos/agrovoc/c_6599[SCCO]Cognitive science03 medical and health sciences0404 agricultural biotechnologyQ02 - Traitement et conservation des produits alimentairesCuissonGrain qualityQuality (business)rizmedia_commonSensory evaluation2. Zero hungerConsumption (economics)Diversity0303 health sciencesConsumer demandModelingConsommation alimentaireQualité des alimentsfood and beveragesRice grain04 agricultural and veterinary sciencescooking quality [EN]040401 food sciencehttp://aims.fao.org/aos/agrovoc/c_330711Environmental sciencehttp://aims.fao.org/aos/agrovoc/c_2840http://aims.fao.org/aos/agrovoc/c_10965http://aims.fao.org/aos/agrovoc/c_3016http://aims.fao.org/aos/agrovoc/c_1851Cooking mode[SDV.AEN]Life Sciences [q-bio]/Food and Nutritiondescription
International audience; This chapter provides a state-of-the-art review of the diversity and dynamics of consumer demand with respect to the eating quality of rice worldwide. Quality includes both tangible measurable factors (rice characteristics) and the context of consumption. The main sensory attributes evaluated around the world are described, and their relationship with the diversity of consumer demand is discussed. Instrumental methods for predicting quality measured on either raw or cooked grains are reviewed. The changes that occur in the rice grain during cooking are described along with a modeling approach able to predict the changes and their spatial distribution in the rice grain during cooking. This approach can be used to link consumer demand with cooking conditions and grain quality.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2019-01-01 |