Effects of heat treatment and visible light exposure on the oxidative stability of rice bran and of rice bran oil
暂无分享,去创建一个
[1] Jaehwan Lee,et al. Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systems. , 2011, Journal of agricultural and food chemistry.
[2] Jaehwan Lee,et al. Analysis of volatile compounds from chlorophyll photosensitized linoleic acid by headspace solid-phase microextraction (HS-SPME) , 2010 .
[3] C. Mendonça,et al. Composition, industrial processing and applications of rice bran γ-oryzanol , 2009 .
[4] Jaehwa Lee,et al. Effects of Photooxidation and Chlorophyll Photosensitization on the Formation of Volatile Compounds in Lard Model Systems , 2009 .
[5] D. Mcclements,et al. Relationships between free radical scavenging and antioxidant activity in foods. , 2009, Journal of agricultural and food chemistry.
[6] D. Firestone,et al. Official methods and recommended practices of the AOCS , 2009 .
[7] P. Villeneuve,et al. Evaluation of the ability of antioxidants to counteract lipid oxidation: existing methods, new trends and challenges. , 2007, Progress in lipid research.
[8] T. Baysal,et al. Lipoxygenase in fruits and vegetables: A review , 2007 .
[9] K. Eichner,et al. Comparative study on the stability of crude and refined rice bran oil during long-term storage at room temperature , 2007 .
[10] Seungok Yang,et al. Effects of riboflavin-photosensitization on the formation of volatiles in linoleic acid model systems with sodium azide or D2O , 2007 .
[11] A. G. Krishna,et al. EFFECT OF COOKING OF RICE BRAN ON THE QUALITY OF EXTRACTED OIL , 2006 .
[12] E. Choe,et al. Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk , 2006 .
[13] C. Bergman,et al. A rapid procedure for analysing rice bran tocopherol, tocotrienol and γ-oryzanol contents , 2005 .
[14] Marybeth Lima,et al. Rice bran stabilization and rice bran oil extraction using ohmic heating. , 2004, Bioresource technology.
[15] J. Boff,et al. Chemistry and Reaction of Singlet Oxygen in Foods. , 2002, Comprehensive reviews in food science and food safety.
[16] W. T. Yang,et al. Quenching Mechanisms and Kinetics of α‐Tocopherol and β‐Carotene on the Photosensitizing Effect of Synthetic Food Colorant FD&C Red No. 3 , 2002 .
[17] V. R. Murty,et al. Hydrolysis of oils by using immobilized lipase enzyme: A review , 2002 .
[18] N. Kyriakidis,et al. Fluorescence spectra measurement of olive oil and other vegetable oils. , 2000, Journal of AOAC International.
[19] W. Prinyawiwatkul,et al. Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran. , 2000, Journal of agricultural and food chemistry.
[20] S. B. Sawant,et al. Rice Bran Lipase: Extraction, Activity, and Stability , 1999, Biotechnology progress.
[21] T. Shin,et al. Hydrolytic Stability and Changes in E Vitamers and Oryzanol of Extruded Rice Bran During Storage , 1997 .
[22] R. J. Hsieh,et al. Lipoxygenase‐Catalyzed Oxidation of N‐6 and N‐3 Polyunsaturated Fatty Acids: Relevance to and Activity in Fish Tissue , 1986 .
[23] J. V. Prabhakar,et al. A simple chemical method for stabilization of rice bran , 1986 .
[24] R. M. Saunders,et al. Rice bran: Composition and potential food uses , 1985 .
[25] Robert C. Wolpert,et al. A Review of the , 1985 .
[26] M. Mukai,et al. Use of a gas chromatographic reactor to study lipid photooxidation , 1983 .
[27] W. Pryor. Free Radicals in Biology , 1976 .
[28] C. Foote. CHAPTER 3 – Photosensitized Oxidation and Singlet Oxygen: Consequences in Biological Systems , 1976 .