[1] 范运乾, 罗海军, 廖子龙, 等. 大米陈化度对直接挤压制作米粉品质的影响[J]. 安徽农业科学, 2015, 43(15):229-231; 253.
FAN Y Q, LUO H J, LIAO Z L, et al. The influence of rice aging degree on the quality of rice flour prepared by direct extrusion[J]. Journal of Anhui Agricultural Sciences, 2015, 43(15):229-231; 253.
[2] YI C P, ZHU H, BAO J S, et al. The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy[J]. LWT, 2020, 130:109610.
[3] 陈远娇, 杨光, 杨波, 等. 糯米的湿热处理及其结构表征[J]. 包装工程, 2021, 42(9):124-134.
CHEN Y J, YANG G, YANG B, et al. Heat-moisture treatment and structure characterization of glutinous rice[J]. Packaging Engineering, 2021, 42(9):124-134.
[4] 杨志成, 张双凤, 张烝彦, 等. 人工加速陈化对优质稻谷贮藏品质的影响[J]. 食品与机械, 2020, 36(4):132-136; 145.
YANG Z C, ZHANG S F, ZHANG Z Y, et al. Effects of artificial accelerated aging on high-quality rice storage quality[J]. Food & Machinery, 2020, 36(4):132-136; 145.
[5] 谢灏婷, 李子瑾, 胡吟, 等. 加速陈化中籼稻脂质代谢相关酶与品质的变化[J]. 粮食与油脂, 2022, 35(2):49-54; 92.
XIE H T, LI Z J, HU Y, et al. Changes of lipid metabolism related enzymes and quality of accelerated aging indica rice[J]. Cereals & Oils, 2022, 35(2):49-54; 92.
[6] 张玉荣, 张婷婷, 王游游, 等. 加速陈化对稻谷储藏品质和糊化特性的影响[J]. 河南工业大学学报(自然科学版), 2021, 42(3):85-92.
ZHANG Y R, ZHANG T T, WANG Y Y, et al. Effect of accelerated aging on storage qualities and gelatinization characteristics of rice[J]. Journal of Henan University of Technology (Natural Science Edition), 2021, 42(3):85-92.
[7] 项晓月, 赵金成, 吴建永, 等. 微波加速陈化过程中大米理化性质和组织结构的变化[J]. 中国食品学报, 2020, 20(4):87-92.
XIANG X Y, ZHAO J C, WU J Y, et al. Changes of physicochemical properties and tissue structure of rice during microwave accelerated aging[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(4):87-92.
[8] 袁璐, 胡婕伦, 殷军艺. 微波辐射对大米淀粉理化性质和结构特性的影响[J]. 南昌大学学报(理科版), 2020, 44(6):544-550.
YUAN L, HU J L, YIN J Y. Effect of microwave radiation on physicochemical properties and structural characteristics of rice starch[J]. Journal of Nanchang University (Natural Science), 2020, 44(6):544-550.
[9] 张习军, 熊善柏, 赵思明. 微波处理对稻谷品质的影响[J]. 中国农业科学, 2009, 42(1):224-229.
ZHANG X J, XIONG S B, ZHAO S M. Effect of microwave on paddy quality[J]. Scientia Agricultura Sinica, 2009, 42(1):224-229.
[10] LE Q, SONGSERMPONG S. Head rice yield, pasting property and correlations of accelerated paddy rice aging properties by microwave heating conditions[J]. International Food Research Journal, 2014, 21:703-712.
[11] ZHONG Y J, XIANG X Y, CHEN T T, et al. Accelerated aging of rice by controlled microwave treatment[J]. Food Chemistry, 2020, 323:126853.
[12] JAISUT D, PRACHAYAWARAKORN S, VARANYANOND W, et al. Accelerated aging of jasmine brown rice by high-temperature fluidization technique[J]. Food Research International, 2009, 42(5-6):674-681.
[13] SOPONRONNARIT S, CHIAWWET M, PRACHAYAWARAKORN S, et al. Comparative study of physicochemical properties of accelerated and naturally aged rice[J]. Journal of Food Engineering, 2008, 85(2):268-276.
[14] GUO Y B, DIAO M M, TU K, et al. Pasting properties of stored rice with ascorbic acid before or after storage[J]. International Journal of Food Properties, 2017, 20(sup3): S2969-S2979.
[15] DIAO M M, GUO Y B, TIAN W N, et al. Restoring fresh texture in cooked aged rice with reducing agents[J]. Food Research International, 2019, 121:84-90.
[16] 杨光, 陈远娇, 杨波, 等. L-抗坏血酸处理新糯米的工艺研究及应用[J]. 食品与生物技术学报, 2022, 41(3):103-111.
YANG G, CHEN Y J, YANG B, et al. Study on technological process and application of L-ascorbic acid in fresh glutinous rice treatment[J]. Journal of Food Science and Biotechnology, 2022, 41(3):103-111.
[17] HUSSAIN S Z, IFTIKHAR F, NASEER B, et al. Effect of radiofrequency induced accelerated ageing on physico-chemical, cooking, pasting and textural properties of rice[J]. LWT, 2021, 139:110595.
[18] 张玉荣, 王游游, 刘敬婉. 稻谷的陈化对其米粉制品品质的影响[J]. 河南工业大学学报(自然科学版), 2018, 39(5):1-7.
ZHANG Y R, WANG Y Y, LIU J W. Effect of accelerated aging on the quality of rice noodles[J]. Journal of Henan University of Technology (Natural Science Edition), 2018, 39(5):1-7.
[19] 苗雪雪, 刘泽民, 陶曙华, 等. 人工加速老化对稻谷碾米品质、蒸煮品质和储藏品质的影响[J]. 中国农学通报, 2021, 37(28):121-127.
MIAO X X, LIU Z M, TAO S H, et al. Effects of artificial accelerated aging on milling, cooking and storage quality of paddy rice[J]. Chinese Agricultural Science Bulletin, 2021, 37(28):121-127.
[20] 张瑛, 张雨萱, 王德正, 等. 含水量和处理温度对人工加速老化试验中水稻种子储藏特性的影响[J]. 食品工业科技, 2019, 40(4):8-15.
ZHANG Y, ZHANG Y X, WANG D Z, et al. Effect of moisture content and treatment temperature on storage characteristics of rice seeds under artificial accelerating ageing test[J]. Science and Technology of Food Industry, 2019, 40(4):8-15.
[21] 张玉荣, 梁彦伟, 刘敬婉. 高温高湿储藏条件对粳稻淀粉微观结构及挥发性物质的影响[J]. 河南工业大学学报(自然科学版), 2018, 39(6):8-15; 35.
ZHANG Y R, LIANG Y W, LIU J W. Effect of high temperature and humidity storage conditions on microstructure and volatiles of Japonica rice starch[J]. Journal of Henan University of Technology (Natural Science Edition), 2018, 39(6):8-15; 35.
[22] 胡吟. 稻谷加速陈化期间脂质变化的研究[D]. 长沙: 中南林业科技大学, 2018.
HU Y. Research on lipid changes of paddy during accelerated ageing process[D]. Changsha: Central South University of Forestry & Technology, 2018.
[23] SHEN Y, GONG W X, LI Y, et al. The physiochemical and nutritional properties of high endosperm lipids rice mutants under artificially accelerated ageing[J]. LWT, 2022, 154:112730.
[24] MILLATI T, PRANOTO Y, UTAMI T, et al. The effect of accelerated aging of rough rice with high-temperature storage on color and quality of milled rice[J]. IOP Conference Series: Earth and Environmental Science, 2021, 653(1):012053.
[25] 王艳, 王宏伟, 王凯旭, 等. 湿热处理对大米淀粉流变特性的影响[J]. 食品工业科技, 2021, 42(3):48-52.
WANG Y, WANG H W, WANG K X, et al. Effect of heat-moisture treatment on rheological properties of rice starch[J]. Science and Technology of Food Industry, 2021, 42(3):48-52.
[26] DEVRAJ L, NATARAJAN V, RAMACHANDRAN S V, et al. Accelerated aging by microwave heating and methods to distinguish aging of rice[J]. Journal of Food Process Engineering, 2020, 43(6): e13405.
[27] DEVRAJ L, NATARAJAN V, VADAKKEPPULPARA RAMACHANDRAN S, et al. Influence of microwave heating as accelerated aging on physicochemical, texture, pasting properties, and microstructure in brown rice of selected Indian rice varieties[J]. Journal of Texture Studies, 2020, 51(4):663-679.
[28] 韩智飞, 刘会平, 司凯, 等. 湿热法制备大米抗性淀粉的研究[J]. 食品安全导刊, 2021(3):130-131.
HAN Z F, LIU H P, SI K, et al. Study on preparation of rice resistant starch by wet-heat method[J]. China Food Safety Magazine, 2021(3):130-131.
[29] KANNIKA K, NAPHATRAPI L. The impact of heat moisture treatment on the physicochemical properties and in vitro glycemic index of rice flour with different amylose contents and associated effects on rice dumpling quality[J]. LWT, 2022, 154: 112694.
[30] 唐玮泽, 肖华西, 唐倩, 等. 多次湿热处理对大米淀粉结构和性质的影响[J]. 中国粮油学报, 2020, 35(10):77-83.
TANG W Z, XIAO H X, TANG Q, et al. Effect of multiple heat-moisture treatment on structure and properties of rice starch[J]. Journal of the Chinese Cereals and Oils Association, 2020, 35(10):77-83.
[31] ZHANG Z N, WANG Y Y, LING J, et al. Radio frequency treatment improved the slowly digestive characteristics of rice flour[J]. LWT, 2022, 154: 112862.
[32] THANATHORNVARAKUL N, ANUNTAGOOL J, TANANUWONG K. Aging of low and high amylose rice at elevated temperature: Mechanism and predictive modeling[J]. Journal of Cereal Science, 2016, 70:155-163.
[33] KATEKHONG W, CHAROENREIN S. The effect of rice aging on the freeze-thaw stability of rice flour gels[J]. Carbohydrate Polymers, 2012, 89(3):777-782.
[34] TEO C H, KARIM A A, CHEAH P B, et al. On the roles of protein and starch in the aging of non-waxy rice flour[J]. Food Chemistry, 2000, 69(3):229-236.
[35] 唐玮泽. 多次湿热处理对大米淀粉和米粉消化性的影响[D]. 长沙: 中南林业科技大学, 2021.
TANG W Z. The effect of multiple heat-moisture treatment on digestibility of rice starch and rice noodle[D]. Changsha: Central South University of Forestry & Technology, 2021.
[36] MATHOBO V M, SILUNGWE H, RAMASHIA S E, et al. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches-a review[J]. Journal of Food Science and Technology, 2021, 58(2):412-426.
[37] VAN HUNG P, BINH V T, NHI P H Y, et al. Effect of heat-moisture treatment of unpolished red rice on its starch properties and in vitro and in vivo digestibility[J]. International Journal of Biological Macromolecules, 2020, 154:1-8.
[38] 周显青, 刘敬婉. 加速陈化对粳稻米饭蒸煮、食味品质及质构特性的影响[J]. 河南工业大学学报(自然科学版), 2017, 38(6):8-15.
ZHOU X Q, LIU J W. Effect of accelerated aging on cooking and eating quality and texture properties of Japonica rice[J]. Journal of Henan University of Technology (Natural Science Edition), 2017, 38(6):8-15.
[39] 梁兰兰, 赵志敏, 吴军辉, 等. 稻谷陈化时间对米粉制品品质特性的影响[J]. 华南理工大学学报(自然科学版), 2010, 38(4):65-70; 96.
LIANG L L, ZHAO Z M, WU J H, et al. Effect of ageing time of paddy on quality characteristics of rice noodles[J]. Journal of South China University of Technology (Natural Science Edition), 2010, 38(4):65-70; 96.
[40] AZIZI R, CAPUANO E, NASIRPOUR A, et al. Varietal differences in the effect of rice ageing on starch digestion[J]. Food Hydrocolloids, 2019, 95:358-366.
[41] ZHAO Q Y, LIN J H, WANG C, et al. Protein structural properties and proteomic analysis of rice during storage at different temperatures[J]. Food Chemistry, 2021, 361:130028.
[42] 宁俊帆, 郭玉宝, 宋睿, 等. 稻米陈化中谷蛋白变化光谱解析及其对功能性质的影响[J]. 光谱学与光谱分析, 2021, 41(11):3 431-3 437.
NING J F, GUO Y B, SONG R, et al. Spectral analysis of glutelin changes during rice aging and its effects on glutelin functional properties[J]. Spectroscopy and Spectral Analysis, 2021, 41(11):3 431-3 437.
[43] WANG H W, WANG Y, WANG R, et al. Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains[J]. Food Hydrocolloids, 2022, 124:107255.
[44] GU F T, GONG B, GILBERT R, et al. Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage[J]. Food Chemistry, 2019, 295: 484-492.
[45] 顾芳婷. 稻米储藏陈化期间淀粉结构对其理化性质的影响及其相关陈化机制研究[D]. 扬州: 扬州大学, 2020.
GU F T. A starch molecular basis for changes in physical and chemical properties during rice storage[D]. Yangzhou: Yangzhou University, 2020.
[46] SHI J, ZHANG T, WANG T, et al. Effects of interaction between rice glutelin and starch on starch gelatinization in a simulated storage system[J]. Journal of Stored Products Research, 2020, 88(3): 101660.
[47] 谢宏. 稻米储藏陈化作用机理及调控的研究[D]. 沈阳: 沈阳农业大学, 2007.
XIE H. Researches on the mechanism of rice aging and regulation[D]. Shenyang: Shenyang Agricultural University, 2007.
[48] MORITAKA S, YASUMATSU K. The effect of sulfhydryl groups on storage deterioration of milled rice[J]. Eiyo to Shokuryo, 1972, 25(2):59-62.
[49] THANATHORNVARAKUL N, ANUNTAGOOL J, TANANUWONG K. Aging of low and high amylose rice at elevated temperature: Mechanism and predictive modeling[J]. Journal of Cereal Science, 2016, 70:155-163.
[50] PATINDOL J, WANG Y J, JANE J L. Structure-functionality changes in starch following rough rice storage[J]. Starch-Stärke, 2005, 57(5):197-207.
