Effect of puffing on physical and antioxidant properties of brown rice

Food Chemistry

Volumn 191, Issue , 2016, Pages 139-146

  Mir, Shabir Ahmad ^a   Bosco, Sowriappan John Don ^a   Shah, Manzoor Ahmad ^a   Mir, Mohammad Maqbool ^b  

^a PONDICHERRY UNIVERSITY   (India)

^b SHER E KASHMIR UNIVERSITY OF AGRICULTURAL SCIENCES AND TECHNOLOGY OF KASHMIR   (India)

Author keywords

Antioxidants; Expanded rice; Minerals; Parboiling; Puffing

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); MINERALS; SCANNING ELECTRON MICROSCOPY;

ANTIOXIDANT PROPERTIES; EXPANDED RICE; MINERAL COMPOSITION; PARBOILED RICE; PARBOILING; POROUS STRUCTURES; PUFFING; RICE KERNELS;

ANTIOXIDANTS;

ANTIOXIDANT; CALCIUM; IRON; MAGNESIUM; MANGANESE; MINERAL; PHOSPHORUS; POTASSIUM; SULFUR; ZINC; FLAVONOID; PHENOL DERIVATIVE;

ARTICLE; BROWN RICE; BULK DENSITY; CONTROLLED STUDY; DIFFRACTION; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; PHYSICAL PARAMETERS; PUFFING PROCESS; RAMAN SPECTROMETRY; RAW FOOD; RICE; SCANNING ELECTRON MICROSCOPY; CHEMISTRY; ORYZA;

ANTIOXIDANTS; FLAVONOIDS; MICROSCOPY, ELECTRON, SCANNING; ORYZA; PHENOLS;

EID: 84938860046     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.025     Document Type: Article

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