Impact of air classification, with and without micronisation, on the lipid component of rice bran ( Oryza sativa L.): a focus on mono‐, di‐ and triacylglycerols-Reference-Cited by-同舟云学术

Impact of air classification, with and without micronisation, on the lipid component of rice bran ( Oryza sativa L.): a focus on mono‐, di‐ and triacylglycerols

Published:2020-03-09 Issue:7 Volume:55 Page:2832-2840
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Spaggiari Marco¹^ORCID,Righetti Laura¹^ORCID,Folloni Silvia²^ORCID,Ranieri Roberto²,Dall'Asta Chiara¹^ORCID,Galaverna Gianni¹^ORCID

Affiliation:

1. Department of Food and Drug University of Parma Parco Area delle Scienze 17/A 43124 Parma Italy

2. Open Fields s.r.l. str. Consortile, 2 43044 Collecchio Parma Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14537

Reference38 articles.

1. Modeling the fragmentation patterns of triacylglycerides in mass spectrometry allows the quantification of the regioisomers with a minimal number of standards

3. The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls

4. Properties of whole grain wheat flour and performance in bakery products as a function of particle size

5. Rice bran oil extraction using alcoholic solvents: Physicochemical characterization of oil and protein fraction functionality

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