Effect of selenium enrichment on the quality of germinated brown rice during storage

Food Chemistry

Volumn 207, Issue , 2016, Pages 20-26

  Li, Yang ^a   Liu, Kunlun ^a   Chen, Fusheng ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Brown rice; Physicochemical properties; Selenium; Storage quality; Volatile compounds

Indexed keywords

ALDEHYDES; FATTY ACIDS; FOOD STORAGE; QUALITY CONTROL; SELENIUM; SELENIUM COMPOUNDS; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

BROWN RICE; CONTROLLED TEMPERATURE; DISTRIBUTION PATTERNS; GERMINATED BROWN RICE; PHYSICOCHEMICAL PROPERTY; PRINCIPAL COMPONENTS; STORAGE QUALITY; VOLATILE COMPOUNDS;

PRINCIPAL COMPONENT ANALYSIS;

ALDEHYDE DERIVATIVE; CARBONYL DERIVATIVE; FATTY ACID; LIPID HYDROPEROXIDE; PEROXIDE; SELENIUM; VOLATILE AGENT;

ARTICLE; BIOCHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COMPARATIVE STUDY; FOOD STORAGE; GERMINATED BROWN RICE; GERMINATION; HYDROLYSIS; LIPID PEROXIDATION; MASS FRAGMENTOGRAPHY; RICE; SELENIZED GERMINATED BROWN RICE; TEMPERATURE; CHEMISTRY; ORYZA; PHYSIOLOGY; PROCEDURES;

FOOD STORAGE; GERMINATION; ORYZA; SELENIUM;

EID: 84962211438     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.080     Document Type: Article

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