Properties of extracts from defatted rice bran by its subcritical water treatment

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 21, 2007, Pages 8759-8765

  Wiboonsirikul, Jintana ^a   Kimura, Yukitaka ^a   Kadota, Megumi ^b   Morita, Hisahiro ^b   Tsuno, Takuo ^b   Adachi, Shuji ^a  

^a KYOTO UNIVERSITY   (Japan)

^b Tsuno Food Industrial Co Ltd   (Japan)

Author keywords

Antioxidative activity; Radical scavenging activity; Rice bran; Subcritical water; Total phenolic content

Indexed keywords

CARBOHYDRATE; EMULSIFYING AGENT; PHENOL DERIVATIVE; PLANT EXTRACT; VEGETABLE PROTEIN; WATER;

ADSORPTION; ARTICLE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; PLANT SEED; RICE; TEMPERATURE;

ADSORPTION; CARBOHYDRATES; EMULSIFYING AGENTS; FOOD HANDLING; ORYZA SATIVA; PHENOLS; PLANT EXTRACTS; PLANT PROTEINS; SEEDS; TEMPERATURE; WATER;

EID: 35548991011     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072041l     Document Type: Article

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