Value-added subcritical water hydrolysate from rice bran and soybean meal

Bioresource Technology

Volumn 99, Issue 14, 2008, Pages 6207-6213

  Watchararuji, Ketmanee ^a   Goto, Motonobu ^b   Sasaki, Mitsuru ^b   Shotipruk, Artiwan ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

^b KUMAMOTO UNIVERSITY   (Japan)

Author keywords

Amino acids; Antioxidants; Hydrolysis; Hydrothermal; Protein

Indexed keywords

AMINO ACIDS; HYDROLYSIS; PROTEINS; THERMAL EFFECTS;

ANTIOXIDANT ACTIVITY; NUTRITIOUS DRINK; REACTION TEMPERATURE;

CROPS;

AMINO ACID;

AMINO ACIDS; CROPS; HYDROLYSIS; PROTEINS; THERMAL EFFECTS;

ANTIOXIDANT; ASSAY; HYDROLYSIS; MILK; RICE; SCAVENGING (CHEMISTRY); SOYBEAN;

ANTIOXIDANT ACTIVITY; ARTICLE; HYDROLYSIS; HYDROPHOBICITY; PRIORITY JOURNAL; PROTEIN ANALYSIS; RICE BRAN; SOYBEAN; TEMPERATURE SENSITIVITY;

COLOR; HEAT; HYDROLYSIS; ORYZA SATIVA; SOYBEANS; WATER;

GLYCINE MAX;

EID: 44149094286     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2007.12.021     Document Type: Article

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