Influence of Cooking Formulation on Flavor and Hydrophilic Oxygen Radical Absorption Capacity Values of Whole Grain Colored Rice-Reference-Cited by-同舟云学术

Influence of Cooking Formulation on Flavor and Hydrophilic Oxygen Radical Absorption Capacity Values of Whole Grain Colored Rice

Published:2013-01 Issue:1 Volume:90 Page:58-64
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bett-Garber Karen L.¹²,Lea Jeanne M.¹,Watson Michael A.¹,Champagne Elaine T.¹

Affiliation:

1. U.S. Department of Agriculture (USDA), Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer.

2. Corresponding author. Phone: (504) 286-4459. Fax: (504) 286-4419. E-mail: karen.bett@ars.usda.gov

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-01-12-0004

Reference27 articles.

1. Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays

2. Taste mixtures: Is mixture suppression related to compression?

3. Categorizing Rice Cultivars Based on Cluster Analysis of Amylose Content, Protein Content and Sensory Attributes

4. WHOLE-GRAIN RICE FLAVOR ASSOCIATED WITH ASSORTED BRAN COLORS

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4. Effect of Elevated Carbon Dioxide Concentration on Rice Quality: Nutritive Value, Color, Milling, Cooking, and Eating Qualities;Cereal Chemistry Journal;2014-09

5. Correlation of Sensory, Cooking, Physical, and Chemical Properties of Whole Grain Rice with Diverse Bran Color;Cereal Chemistry Journal;2013-11