Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)

Food Research International

Volumn 50, Issue 2, 2013, Pages 676-681

  Pascual, Cristina de Simone Carlos Iglesias ^a   Massaretto, Isabel Louro ^a   Kawassaki, Fabiana ^a   Barros, Rosa Maria Cerdeira ^a   Noldin, José Alberto ^b   Marquez, Ursula Maria Lanfer ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b EMPRESA DE PESQUISA AGROPECUÁRIA E EXTENSÃO RURAL DE SANTA CATARINA   (Brazil)

Author keywords

oryzanol; Brown rice; Cooking; Parboiling; Storage; Vitamin E

Indexed keywords

ANTI-INFLAMMATORIES; ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; BROWN RICE; FLUORESCENCE DETECTOR; ORYZANOL; PARBOILED RICE; PARBOILING; RP-HPLC; STORAGE PERIODS; TOCOTRIENOLS; VITAMIN-E; WHITE RICE;

COOKING; ENERGY STORAGE; FOOD TECHNOLOGY;

RESEARCH;

ORYZA SATIVA;

EID: 84874306367     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.013     Document Type: Article

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