Effects of heating method and temperature in combination with hypoxic treatment on γ‐aminobutyric acid, phenolics content and antioxidant activity of germinated rice-Reference-Cited by-同舟云学术

Effects of heating method and temperature in combination with hypoxic treatment on γ‐aminobutyric acid, phenolics content and antioxidant activity of germinated rice

Published:2018-11-11 Issue:4 Volume:54 Page:1330-1341
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Techo Jakkrawut¹,Soponronnarit Somchart¹,Devahastin Sakamon²^ORCID,Wattanasiritham Ladda S.³,Thuwapanichayanan Ratiya⁴^ORCID,Prachayawarakorn Somkiat⁵

Affiliation:

1. Division of Energy Technology School of Energy, Environment and Materials King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand

2. Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand

3. Institute of Food Research and Product Development Kasetsart University 50 Ngamwongwan Road Bangkok 10900 Thailand

4. Department of Farm Mechanics Faculty of Agriculture Kasetsart University 50 Ngamwongwan Road Bangkok 10900 Thailand

5. Department of Chemical Engineering Faculty of Engineering King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand

Funder

King Mongkut's University of Technology Thonburi

Thailand Research Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14021

Reference42 articles.

1. Anaerobic accumulation of 4-aminobutyrate in rice seedlings; Causes and significance

2. Antioxidants, Oxidative Damage and Oxygen Deprivation Stress: a Review