Brown rice is covered with bran layer, aleurone layer and embryo, has rich nutritional contents, such as vitamin B, minerals and dietary fiber. However, the sensory property and cooking property of brown rice is bad. High pressure technology is a new non-thermal food processing method, it can induce damage to the cell wall. We can use HPP to destroy or change the morphological character of brown rice surface and starch granules, so that the sensory property and cooking property can be improved. The improvem...
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