Impact of browning reactions and bran pigments on color of parboiled rice

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 26, 2006, Pages 9924-9929

  Lamberts, Lieve ^a   Brijs, Kristof ^a   Mohamed, Rasty ^a   Verhelst, Neelke ^a   Delcour, Jan A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Color; Furosine; Maillard reaction; Parboiling; Pigment; Rice

Indexed keywords

CARBOHYDRATE; DRUG DERIVATIVE; FUROSINE; LYSINE; NITROGEN; PIGMENT; STARCH; UNCLASSIFIED DRUG; WATER;

ARTICLE; CHEMISTRY; COLOR; GLYCATION; HEAT; PLANT SEED; RICE; TIME;

CARBOHYDRATES; COLOR; HEAT; LYSINE; MAILLARD REACTION; NITROGEN; ORYZA SATIVA; PIGMENTS, BIOLOGICAL; SEEDS; STARCH; TIME FACTORS; WATER;

EID: 33846498685     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062140j     Document Type: Article

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