Production of functional substances from black rice bran by its treatment in subcritical water

LWT

Volumn 40, Issue 10, 2007, Pages 1732-1740

  Wiboonsirikul, Jintana ^a   Hata, Shigeru ^a   Tsuno, Takuo ^b   Kimura, Yukitaka ^a   Adachi, Shuji ^a  

^a KYOTO UNIVERSITY   (Japan)

^b Tsuno Food Industrial Co   (Japan)

Author keywords

Black rice bran; Emulsifying activity; Emulsion stabilizing activity; Radical scavenging activity; Subcritical water

Indexed keywords

CARBOHYDRATES; EMULSIFICATION; MOLECULAR MASS; PROTEINS;

BLACK RICE BRAN; EMULSIFYING ACTIVITY; EMULSION-STABILIZING ACTIVITY; RADICAL SCAVENGING ACTIVITY; SUBCRITICAL WATER;

FOOD PROCESSING;

EID: 34447322267     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.01.003     Document Type: Article

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