Optimization of thermal processing conditions for brown rice noodles-Reference-Cited by-同舟云学术

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Optimization of thermal processing conditions for brown rice noodles

Published:2016-03-22 Issue:4 Volume:59 Page:517-524
ISSN:2468-0834
Container-title:Applied Biological Chemistry
language:en
Short-container-title:Appl Biol Chem

Author:

Hyun Ju Hwan,Choi Hyun-Wook,Seo Dong-Ho,Park Jong-Dae,Kum Jun-Suk,Lee Hyungjae,Kim Byung-Yong,Baik Moo-Yeol

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Link

http://link.springer.com/content/pdf/10.1007/s13765-016-0187-2.pdf

Reference31 articles.

1. Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50:6182–6187

2. Alberti A, Zielinski AAF, Zardo DM, Demiate IM, Nogueira A, Mafra LI (2014) Optimisation of the extraction of phenolic compounds from apples using response surface methodology. Food Chem 149:151–158

3. Anderson JW (2003) Whole grains protect against atherosclerotic cardiovascular disease. Proc Nutr Soc 62:135–142

4. Brand-Williams W, Cuvelier M, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28:25–30

5. Cao G, Sofic E, Prior RL (1997) Antioxidant and prooxidant behavior of flavonoids: structure–activity relationships. Free Radic Biol Med 22:749–760

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2. Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran;Cereal Chemistry;2020-12-09

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4. Evaluation of the Nutritional and Quality Characteristics of Black Carrot Fortified Instant Noodles;Current Nutrition & Food Science;2019-01-16

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