Impact on the nutritional attributes of rice bran following various stabilization procedures-Reference-Cited by-同舟云学术

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Impact on the nutritional attributes of rice bran following various stabilization procedures

Published:2018-04-24 Issue:15 Volume:59 Page:2458-2466
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Liu Y. Q.¹,Strappe P.²,Zhou Z. K.¹³,Blanchard C.³

Affiliation:

1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China

2. School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld, Australia

3. ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW, Australia

Funder

National Key Research and Development Program

National Nature Science Foundation of China

ARC Industrial Transformation Training Centre for Functional Grains

Charles Sturt University

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1455638

Reference72 articles.

1. Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating

2. Improved shelf-life of rice bran by domestic heat processing and assessment of its dietary consumption in experimental rats

3. Biochemical Studies on Rice Bran Lipase

4. Rice Bran Oil Extraction in Sri Lanka: Data for Process Equipment Design

5. Effect of method of stabilization on aqueous extraction of rice bran oil

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1. Natural protein-polysaccharide-phenol complex particles from rice bran as novel food-grade Pickering emulsion stabilizers;International Journal of Biological Macromolecules;2024-10

2. Effects of rice bran stabilization procedures and proteases on rice bran protein hydrolysates;Food Bioscience;2024-06

3. Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health;Foods;2024-04-24

4. Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography–mass spectrometry;Food Chemistry: X;2024-03

5. Developing Lipase Inhibitor as a Novel Approach to Address the Rice Bran Rancidity Issue─A Critical Review;Journal of Agricultural and Food Chemistry;2024-02-08

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