Production of emulsifying and antioxidative substances from defatted rice bran by two-step subcritical water treatment

Japan Journal of Food Engineering

Volumn 10, Issue 2, 2009, Pages 107-114

  Murayama, Yusuke ^a   Neoh, Tze Loon ^a   Kobayashi, Takashi ^a   Adachi, Shuji ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Antioxidative ability; Coloration; Defatted rice bran; Emulsifying activity; Two step subcritical water treatment

Indexed keywords

BOTTLES; EMULSIFICATION; EXTRACTION;

ANTIOXIDATIVE ABILITY; COLORATION; DEFATTED RICE BRANS; EMULSIFYING ACTIVITY; SUBCRITICAL WATER TREATMENT;

WATER TREATMENT;

EID: 67649946573     PISSN: 13457942     EISSN: None     Source Type: Journal    
DOI: 10.11301/jsfe.10.107     Document Type: Article

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