Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder

Journal of Food Composition and Analysis

Volumn 18, Issue 4, 2005, Pages 303-316

  Ohtsubo, Ken'ichi ^a   Suzuki, Keitaro ^a   Yasui, Yuji ^a   Kasumi, Takafumi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Bio functionality; Extrusion cooking; GABA; Pre germinated brown rice; Rice

Indexed keywords

4 AMINOBUTYRIC ACID; ALANINE; AMINO ACID; ASPARTIC ACID; CARBOHYDRATE DERIVATIVE; FERULIC ACID; GAMMA ORYZANOL; GLUTAMIC ACID; GLYCINE; INOSITOL; MALTOSE; WATER;

ARTICLE; BREAD; CONSUMER; CONTROLLED STUDY; COOKING; DESICCATION; DIETARY FIBER; FOOD COMPOSITION; FOOD SAFETY; GERMINATION; HUMIDITY; MOISTURE; NONHUMAN; ORGANOLEPTIC PROPERTY; PALATABILITY; RICE; STRAIN DIFFERENCE; WATER IMMERSION; YEAST;

TRITICUM AESTIVUM;

EID: 12144274405     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.10.003     Document Type: Article

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