Effects of different treatments on the antioxidant properties and phenolic compounds of rice bran and rice husk

Food Chemistry

Volumn 157, Issue , 2014, Pages 457-463

  Wanyo, Pitchaporn ^a   Meeso, Naret ^a   Siriamornpun, Sirithon ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

Author keywords

Drying; Enzymatic; FIR; Phenolic compounds; Rice bran; Rice husk

Indexed keywords

DRYING; INFRARED RADIATION;

ENZYMATIC; FIR; PHENOLIC COMPOUNDS; RICE BRANS; RICE HUSK;

ANTIOXIDANTS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CELLULASE; FERULIC ACID; FLAVONOID; GAMMA ORYZANOL; GAMMA TOCOPHEROL; PHENOL DERIVATIVE; VANILLIC ACID; ANTIOXIDANT; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; ENZYME ACTIVITY; INFRARED RADIATION; NONHUMAN; PARTICLE SIZE; QUANTITATIVE ANALYSIS; RICE BRAN; RICE HUSK; CHEMISTRY; RICE;

ANTIOXIDANTS; ORYZA SATIVA; PHENOLS; PLANT EXTRACTS;

EID: 84896115523     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.061     Document Type: Article

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