Effect of physical processing of commercial de-oiled rice bran on particle size distribution, and content of chemical and bio-functional components

Food and Bioprocess Technology

Volumn 2, Issue 1, 2009, Pages 57-67

  Jayadeep, A ^a   Singh, Vasudeva ^a   Sathyendra Rao, B V ^a   Srinivas, A ^a   Ali, S Z ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Air classification; Antioxidant; De oiled rice bran; Fiber; Functional food ingredient; Oryzanol; Particle size; Pin milling; Protein

Indexed keywords

ANTIOXIDANT; DE-OILED RICE BRAN; FUNCTIONAL FOOD INGREDIENT; ORYZANOL; PIN MILLING;

FIBERS; FOOD ADDITIVES; GRAIN (AGRICULTURAL PRODUCT); MILLING (MACHINING); NUTRIENTS; PARTICLE SIZE ANALYSIS; PETROLEUM REFINERIES; PROCESSING; SIZE DISTRIBUTION;

PARTICLE SIZE;

EID: 65149092194     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0094-6     Document Type: Article

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