Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder

Food Chemistry

Volumn 201, Issue , 2016, Pages 160-167

  Siriamornpun, Sirithon ^a   Tangkhawanit, Ekkarat ^a   Kaewseejan, Niwat ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

Author keywords

Fiber; Flavonoids; Hydrogen bonds; Peroxide value; Phenolics; Retrogradation

Indexed keywords

FIBERS; FLAVONOIDS; FRUITS; HYDROPHILICITY; OXIDATION; VISCOSITY;

AMYLOPECTIN MOLECULES; BREAKDOWN VISCOSITY; HYDROPHILIC INTERACTION; PEROXIDE VALUE; PHENOLICS; PHYSICOCHEMICAL PROPERTY; RETROGRADATION; STARCH RETROGRADATION;

HYDROGEN BONDS;

4 HYDROXYBENZOIC ACID; AMYLOPECTIN; APIGENIN; CAFFEIC ACID; FERULIC ACID; FLAVONOID; GALLIC ACID; KAEMPFEROL; MYRICETIN; PARA COUMARIC ACID; PHENOL DERIVATIVE; PHYTOSTEROL; PROTOCATECHUIC ACID; QUERCETIN; RUTOSIDE; SINAPIC ACID; STARCH; STIGMASTEROL; SYRINGIC ACID; VANILLIC ACID; FOOD ADDITIVE; LIPID; POWDER;

ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; CRYSTALLIZATION; DPPH RADICAL SCAVENGING ASSAY; HEATING; HYDROGEN BOND; HYDROPHILICITY; LIPID OXIDATION; MANGO; MASS FRAGMENTOGRAPHY; PHYSICAL CHEMISTRY; POWDER; RICE FLOUR; STORAGE; VISCOSITY; ANALYSIS; CHEMISTRY; DIETARY FIBER; FLOUR; MANGIFERA; ORYZA; OXIDATION REDUCTION REACTION;

DIETARY FIBER; FLOUR; FOOD ADDITIVES; LIPIDS; MANGIFERA; ORYZA; OXIDATION-REDUCTION; POWDERS; VISCOSITY;

EID: 84955467081     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.094     Document Type: Article

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