Comparative evaluation of radiofrequency-treated and naturally aged rice (Var. Jhelum): Physicochemical, rheological, thermal, microstructural and glycemic characteristics.
Research
RF Safe Research Library
Jan 1, 2026
This food science study compared freshly harvested, naturally aged, and RF-treated rice/paddy (Jhelum cultivar) to assess whether RF heating can simulate natural ageing. RF treatment reportedly induced ageing-like microstructural and functional changes similar to naturally aged rice. Reported outcomes included…