Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments

Innovative Food Science and Emerging Technologies

Volumn 45, Issue , 2018, Pages 390-400

  Xia, Qiang ^a   Li, Yunfei ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Hierarchically clustered heatmap; Physicochemical attributes; Principal component analysis; Storage effects; Ultra high pressure processing; Wholegrain brown rice

Indexed keywords

AGENTS; ANTIOXIDANTS; COLOR; COLORIMETRY; CULTIVATION; FOOD STORAGE; GRAIN (AGRICULTURAL PRODUCT); MULTIVARIANT ANALYSIS; PRESSURE EFFECTS; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; ULTRASONICS; VOLATILE ORGANIC COMPOUNDS;

BROWN RICE; HIERARCHICALLY CLUSTERED HEATMAP; HIGH INTENSITY ULTRASOUNDS; NUTRITIONAL CHARACTERISTICS; PHYSICOCHEMICAL ATTRIBUTES; PHYSICOCHEMICAL PARAMETERS; ULTRA HIGH PRESSURE (UHP); ULTRA-HIGH PRESSURE PROCESSING;

HIGH PRESSURE EFFECTS;

EID: 85039165868     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.12.003     Document Type: Article

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