The use of amino acids as anti-browning agents in rice parboiling: Effects on quality attributes of three South American genotypes-Reference-Cited by-同舟云学术

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The use of amino acids as anti-browning agents in rice parboiling: Effects on quality attributes of three South American genotypes

Published:2022-11 Issue: Volume:108 Page:103567
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Figueiredo Eliane Lemke,da Silva Lindemann Igor,Mello El Halal Shanise Lisie,Biduski Bárbara,Colussi Rosana,Elias Moacir Cardoso,Vanier Nathan Levien^ORCID

Funder

CNPq

FAPERGS

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Approved Methods of the American Association of Cereal Chemists,2000

2. Pre-storage methionine treatment inhibits postharvest enzymatic browning of cold stored ‘Gola’ litchi fruit;Ali;Postharvest Biol. Technol.,2018

3. Maillard browning of common amino acids and sugars;Ashoor;J. Food sci.,1984

4. Conventional breeding for rice grain quality;Bassinello,2020

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