Characteristics of Fatty Acid Distribution in Different Acyl Lipids of Colored Rice Bran Cultivars

Author:

Yoshida Hiromi,Yoshida Naoko,Kuriyama Isoko,Kanamori Mika,Sakamoto Yuka,Mizushina Yoshiyuki

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference29 articles.

1. Aboul-Nasr, M.H., Ramadan, B.R., and El-Dengawy, R.A. (1997). Chemical composition of pumpkin seeds. J. Agric. Sci., 28, 163-172.

2. Arcos, J.A., Garcia, H.S., and Hill, C.G. Jr. (2000). Regioselective analysis of the fatty acid composition of triacylglycerols with conventional high-performance liquid chromatography. J. Am. Oil Chem. Soc., 77, 507-512.

3. Champagne, E.T., Marshall, W.E., and Goynes, W.R. (1990). Effect of degree milling and lipid removal on starch gelatinization in the brown rice kernel. Cereal Chem., 67, 570-574.

4. Folch, J., Lees, M., and Sloane-Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226, 497-509.

5. Fujino, Y. and Mano, Y. (1972). Classification of lipids and composition of fatty acids in brown rice. Eiyo to Shokuryo. 25, 472-474.

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