Comparisons of protein, lipid, phenolics, γ-oryzanol, vitamin E, and mineral contents in bran layer of sodium azide-induced red rice mutants

Journal of the Science of Food and Agriculture

Volumn 91, Issue 8, 2011, Pages 1459-1465

  Jeng, Toong Long ^a   Ho, Pei Tzu ^a   Shih, Yi Ju ^a   Lai, Chia Chi ^a   Wu, Min Tze ^a   Sung, Jih Min ^b  

^a TAIWAN AGRICULTURAL RESEARCH INSTITUTE   (Taiwan)

^b HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

Anthocyanin; Mutant; Oryzanol; Proanthocyanidins; Red rice; Tocotrienols

Indexed keywords

ALPHA TOCOPHEROL; GAMMA ORYZANOL; GAMMA-ORYZANOL; LIPID; MINERAL; PHENYLPROPIONIC ACID DERIVATIVE; POLYPHENOL; SODIUM AZIDE; TRACE ELEMENT; VEGETABLE PROTEIN;

ARTICLE; CEREAL; CHEMISTRY; COMPARATIVE STUDY; FAT INTAKE; GENETICS; GROWTH, DEVELOPMENT AND AGING; IRON INTAKE; MUTATION; PROTEIN INTAKE; RICE;

CEREALS; DIETARY FATS; DIETARY PROTEINS; IRON, DIETARY; LIPIDS; MICRONUTRIENTS; MINERALS; MUTATION; ORYZA SATIVA; PHENYLPROPIONATES; PLANT PROTEINS; POLYPHENOLS; SODIUM AZIDE; TRACE ELEMENTS; VITAMIN E;

EID: 79955507029     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4333     Document Type: Article

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