Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 2, 2000, Pages 464-467

  Ramezanzadeh, Fatemeh M ^b   Rao, Ramu M ^a   Prinyawiwatkul, Witoon ^a   Marshall, Wayne E ^c   Windhauser, Marlene ^b  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b PENNINGTON BIOMEDICAL RESEARCH CENTER   (United States)

^c SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Fatty acid composition; Microwave heat; Packaging; Proximate composition; Rice bran; Storage

Indexed keywords

FATTY ACID;

ARTICLE; BRAN; CHEMISTRY; FOOD COMPOSITION; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; HEAT; LIPID COMPOSITION; MICROWAVE IRRADIATION; MICROWAVE RADIATION; MOISTURE; RICE; TEMPERATURE; TEMPERATURE DEPENDENCE;

FATTY ACIDS; FOOD PACKAGING; HEAT; MICROWAVES; ORYZA SATIVA; TEMPERATURE;

EID: 0034005007     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9909609     Document Type: Article

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