Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate-Reference-Cited by-同舟云学术

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Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate

Published:2018-04-06 Issue:12 Volume:98 Page:4479-4487
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Arsa Supeeraya¹,Theerakulkait Chockchai¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Faculty of Agro-Industry; Kasetsart University; Bangkok Thailand

Funder

Kasetsart University Research and Development Institute

Thailand Research Fund

The Royal Golden Jubilee (RGJ) Ph.D. Program and Kasetsart University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference68 articles.

1. Rice bran, a potential source of biodiesel production in Indonesia;Gunawan;Ind Crops Prod,2011

2. Rice bran: a novel functional ingredient;Sharif;Crit Rev Food Sci Nutr,2014

3. Nutritional quality of rice bran protein in comparison to animal and vegetable protein;Han;Food Chem,2015

4. Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition;Arsa;J Food Sci Technol,2015

5. Preparation and characterization of high-quality rice bran proteins;Adebiyi;J Sci Food Agric,2007

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