Chemical and functional components in different parts of rough rice (Oryza sativa L.) before and after germination

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 288-293

  Kim, Hyun Young ^a   Hwang, In Guk ^b   Kim, Tae Myoung ^a   Woo, Koan Sik ^c   Park, Dong Sik ^b   Kim, Jae Hyun ^b   Kim, Dae Joong ^a   Lee, Junsoo ^a   Lee, Youn Ri ^d   Jeong, Heon Sang ^a  

^a Chungbuk National University   (South Korea)

^b National Academy of Agricultural Science   (South Korea)

^c National Institute of Crop Science   (South Korea)

^d Daejeon Health Sciences College   (South Korea)

Author keywords

Chemical components; Functional component; Germination; Rough rice; Seed parts

Indexed keywords

AMINOBUTYRIC ACIDS; BROWN RICE; CHEMICAL COMPONENT; CRUDE PROTEINS; FREE SUGAR; FUNCTIONAL COMPONENTS; GERMINATION; ORYZA SATIVA; ORYZANOL; PHYTIC ACIDS; ROUGH RICE; VITAMIN-E;

AMINO ACIDS; GLUCOSE; LINOLEIC ACID;

CULTIVATION;

4 AMINOBUTYRIC ACID; ALPHA TOCOPHEROL; FATTY ACID; GAMMA ORYZANOL; LINOLEIC ACID; LIPID; OLEIC ACID; PALMITIC ACID; PHYTIC ACID; SUGAR; VEGETABLE PROTEIN;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; GERMINATION; PROTEIN ANALYSIS; RICE;

ORYZA SATIVA;

EID: 84862821270     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.138     Document Type: Article

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