Changes in content of antioxidants and hydrolytic stability of black rice bran after heat‐ and enzymatic stabilizations and degradation kinetics during storage-Reference-Cited by-同舟云学术

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Changes in content of antioxidants and hydrolytic stability of black rice bran after heat‐ and enzymatic stabilizations and degradation kinetics during storage

Published:2022-06-20 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Rattanathanan Yanisa¹,Kanha Nattapong¹,Osiriphun Sukhuntha¹²^ORCID,Rakariyatham Kanyasiri¹²³^ORCID,Klangpetch Wannaporn¹²³,Laokuldilok Thunnop¹²³^ORCID

Affiliation:

1. Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand

2. Cluster of Innovative Food and Agro‐industry Chiang Mai University Chiang Mai Thailand

3. Cluster of High Value Product from Thai Rice and Plants for Health Chiang Mai University Chiang Mai Thailand

Funder

National Research Council of Thailand

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16795

Reference45 articles.

1. Flavonoids as antioxidants in plants: Location and functional significance

2. Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays

3. Preparation of Fiber and Mineral Enriched Pan Bread by Using Defatted Rice Bran

4. Free Radical Scavenging Activities of .GAMMA.-Oryzanol Constituents

5. Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and Pekmez

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rice lipases: a conundrum in rice bran stabilization: a review on their impact and biotechnological interventions;Physiology and Molecular Biology of Plants;2023-07

2. Stabilization of Rice Bran: A Review;Foods;2023-05-08

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