Comparisons of protein, lipid, phenolics, γ-oryzanol, vitamin E, and mineral contents in bran layer of sodium azide-induced red rice mutants-Reference-Cited by-同舟云学术

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Comparisons of protein, lipid, phenolics, γ-oryzanol, vitamin E, and mineral contents in bran layer of sodium azide-induced red rice mutants

Published:2011-02-18 Issue:8 Volume:91 Page:1459-1465
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Jeng Toong Long,Ho Pei Tzu,Shih Yi Ju,Lai Chia Chi,Wu Min Tze,Sung Jih Min

Funder

National Science Council of Taiwan, ROC

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4333/fullpdf

Reference31 articles.

1. Comparison of physicochemical properties and starch structure of red rice and cultivated rice;Patindol;J Agric Food Chem,2006

2. Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing;Finocchiaro;Mol Nutr Food Res,2007

3. Polymeric procyanidins as radical-scavenging components in red-hulled rice;Oki;J Agric Food Chem,2002

4. A nutural mutation in rc reverts white-rice-pericarp to red and results in a new, dominant, wild-type allele: Rc-g;Brooks;Theor Appl Genet,2008

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

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