A study on the lipid components of rice in relation to palatability and storage-Reference-Cited by-同舟云学术

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A study on the lipid components of rice in relation to palatability and storage

Published:2012-08 Issue:4 Volume:55 Page:515-521
ISSN:1738-2203
Container-title:Journal of the Korean Society for Applied Biological Chemistry
language:en
Short-container-title:J Korean Soc Appl Biol Chem

Author:

Yoon Mi-Ra,Rico Catherine W.,Koh Hee-Jong,Kang Mi-Young

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/s13765-012-2050-4.pdf

Reference30 articles.

1. Akihisa T, Yasukawa K, Yumaura M, Ukiya M, Kimura Y, Shimizu N et al. (2000) Triterpene alcohol and sterol ferulates from rice bran and their anti-inflammatory effects. J Agric Food Chem 48, 2313–2319.

2. Angelo AJ and Ory RL (1983) Lipid degradation during seed deterioration. Phytopathology 73, 315–317.

3. Ashie IN, Simpson BK, and Smith JP (1996) Mechanisms for controlling enzymatic reactions in foods. Crit Rev Food Sci Nutr 36, 1–30.

4. Champagne ET (2008) Rice aroma and flavor. Cereal Chem 85, 445–454.

5. Champagne ET, Hron RJ, and Abraham G (1992) Utilizing ethanol to produce stabilized brown rice products. J Am Oil Chem Soc 69, 205–208.

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