Suppressive ability of defatted rice bran against lipid oxidation in cookies containing Iron

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 2, 2010, Pages 262-265

  Watanabe, Yoshiyuki ^a   Hashimoto, Kazue ^a   Omori, Ayako ^a   Uda, Yasutaka ^a   Nomura, Masato ^a  

^a KINKI UNIVERSITY   (Japan)

Author keywords

Cookies; Defatted rice bran; Iron; Lipid oxidation; Peroxide value

Indexed keywords

COOKIES; LIPID OXIDATION; LOW WATER; OXIDATIVE STABILITY; PEROXIDE VALUE; POLYPHENOLS; RELATIVE HUMIDITIES; RICE BRANS; WATER SORPTION ISOTHERMS;

ATMOSPHERIC HUMIDITY; PHENOLS; SORPTION;

OXIDATION;

IRON; LIPID; VEGETABLE PROTEIN; WATER;

ARTICLE; CHEMISTRY; OXIDATION REDUCTION REACTION; RICE;

IRON; LIPIDS; ORYZA SATIVA; OXIDATION-REDUCTION; PLANT PROTEINS; WATER;

EID: 77249174286     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90503     Document Type: Article

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