Changes of phenolic-acids and vitamin E profiles on germinated rough rice (Oryza sativa L.) treated by high hydrostatic pressure-Reference-Cited by-同舟云学术

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Changes of phenolic-acids and vitamin E profiles on germinated rough rice (Oryza sativa L.) treated by high hydrostatic pressure

Published:2017-02 Issue: Volume:217 Page:106-111
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kim Min Young,Lee Sang Hoon,Jang Gwi Yeong,Li Meishan,Lee Youn Ri,Lee Junsoo,Jeong Heon Sang

Funder

High Value-added Food Technology Development Program

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Cellular, molecular and clinical aspects of vitamin E on atherosclerosis prevention;Adelina;Molecular Aspects of Medicine,2007

2. Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays;Aguilar-Garcia;Food Chemistry,2007

3. Triterpene alcohol and sterol ferulates from rice bran and their antiinflammatory effects;Akihisa;Journal of Agricultural and Food Chemistry,2000

4. Determination of antioxidant component and activity of rice bran extract;Arab;Scientia Iranica,2011

5. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure;Corrales;Journal of Food Engineering,2009

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1. Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review;Food Research International;2024-11

2. Utilization of Germinated Seeds as Functional Food Ingredients: Optimization of Nutrient Composition and Antioxidant Activity Evolution Based on the Germination Characteristics of Chinese Chestnut (Castanea mollissima);Foods;2024-08-20

3. The effects of high-pressure processing on the nutritional quality of sprouts: A review;Food Bioscience;2023-12

4. Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products: A review;Journal of Food Science;2023-11-24

5. Polyphenol Extraction for the Enhancement of Food Lipid Quality, with an Emphasis on the Roles of Extraction Technologies, Moisture and Drying Temperature;Drying Science and Technology [Working Title];2023-11-22

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