Influence of cooking formulation on flavor and hydrophilic oxygen radical absorption capacity values of whole grain colored rice

Cereal Chemistry

Volumn 90, Issue 1, 2013, Pages 58-64

  Bett Garber, Karen L ^a   Lea, Jeanne M ^a   Watson, Michael A ^a   Champagne, Elaine T ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; COOKING; FLAVOR COMPOUNDS; HYDROPHILICITY; OILS AND FATS; OXYGEN;

ABSORPTION CAPACITY; ADDED SALT; ANTIOXIDANT CAPACITY; CAPACITY VALUE; COMMERCIAL RICE; FLAVOUR ANALYSIS; HYDROPHILICS; OXYGEN RADICAL; RICE SAMPLES; WHOLE GRAINS;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84872517858     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-01-12-0004     Document Type: Article

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