The influence of industrial processing on the physico-chemical characteristics and lipid and antioxidant contents of Rice Bran;Influencia del procesado industrial sobre las características químico-físicas y contenido en lípidos y antioxidantes del salvado de arroz

Grasas y Aceites

Volumn 60, Issue 2, 2009, Pages 184-193

  Pestana, Vanessa R ^a   Zambiazi, Rui C ^a   Mendonça, Carla R B ^a   Bruscatto, Mariângela H ^a   Ramis Ramosc, Guillermo ^b  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Oryzanol; Bran processing; Chemical physical characteristics; Fatty acids; Rice bran; Tocopherols

Indexed keywords

ANTIOXIDANT CONTENTS; CHEMICAL-PHYSICAL CHARACTERISTICS; DEFATTED RICE BRANS; INDUSTRIAL PROCESSING; ORYZANOL; PHYSICOCHEMICAL CHARACTERISTICS; RICE BRANS; TOCOPHEROLS;

GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUSTRY; PELLETIZING;

FATTY ACIDS;

EID: 65349143089     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.075108     Document Type: Article

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