Determination of lipophilic and hydrophilic bioactive compounds in raw and parboiled rice bran-Reference-Cited by-同舟云学术

Determination of lipophilic and hydrophilic bioactive compounds in raw and parboiled rice bran

Published:2016 Issue:56 Volume:6 Page:50786-50796
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Verardo Vito¹²³⁴⁵,Gómez-Caravaca Ana Maria⁶⁷⁸⁹¹⁰,Marconi Emanuele¹¹¹²¹³¹⁴¹⁵,Segura-Carretero Antonio⁶⁷⁸⁹¹⁰,Garrido-Frenich Antonia¹²³⁴⁵,Fernández-Gutiérrez Alberto⁶⁷⁸⁹¹⁰

Affiliation:

1. Department of Chemistry and Physics (Analytical Chemistry Area) and Research Centre for Agricultural and Food Biotechnology (BITAL)

2. Agrifood Campus of International Excellence

3. ceiA3

4. University of Almería

5. E-04120 Almería

6. Department of Analytical Chemistry

7. University of Granada

8. Granada

9. Spain

10. Research and Development of Functional Food Centre (CIDAF)

11. Dipartimento Agricoltura

12. Ambiente e Alimenti

13. Università del Molise

14. Campobasso

15. Italy

Abstract

Rice bran is one of the most important rice by-products and represents a source of bioactive compounds.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA04836F

Reference47 articles.

1. Effects of cooking conditions on the concentrations of extractable tocopherols, tocotrienols and γ‐oryzanol in brown rice: Longer cooking time increases the levels of extractable bioactive components

2. Processing Conditions, Rice Properties, Health and Environment

3. Combined Mass Spectrometry-Based Metabolite Profiling of Different Pigmented Rice (Oryza sativa L.) Seeds and Correlation with Antioxidant Activities

4. Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant

5. Rice Brans, Rice Bran Oils, and Rice Hulls: Composition, Food and Industrial Uses, and Bioactivities in Humans, Animals, and Cells

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