Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Fatemeh M. Ramezanzadeh"'
Autor:
Ramu M. Rao, Fatemeh M. Ramezanzadeh, Wayne E. Marshall, Marlene Windhauser, Witoon Prinyawiwatkul
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:464-467
The effect of microwave heat, packaging methods, and storage temperatures on proximate and fatty acid compositions of rice bran during 16 weeks of storage was examined. Freshly milled raw rice bran was adjusted to 21% moisture content and microwave h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42595c69db141b8d1d6d6146f3d7816b
https://doi.org/10.1021/jf9909609
https://doi.org/10.1021/jf9909609
Autor:
Wayne E. Marshall, Witoon Prinyawiwatkul, Marlene Windhauser, Fatemeh M. Ramezanzadeh, Ramu M. Rao, Richard T. Tulley
Publikováno v:
Journal of Agricultural and Food Chemistry. 47:3050-3052
The effect of microwave heating, packaging, and storage temperature on the production of free fatty acids (FFA) in rice bran was examined. Freshly milled raw rice bran was adjusted to 21% moisture content and heated in a microwave oven at 850 W for 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c65106e24d3614fa53ddf6526f8b2d1a
https://doi.org/10.1021/jf981335r
https://doi.org/10.1021/jf981335r
Autor:
Wayne E. Marshall, Fatemeh M. Ramezanzadeh, Ramu M. Rao, Witoon Prinyawiwatkul, Marlene Windhauser
Publikováno v:
Journal of agricultural and food chemistry. 47(8)
The effect of microwave heat on lipoxygenase (LOX) activity in rice bran under various storage conditions was examined. Raw rice bran from the long-grain variety Lemont was adjusted to 21% moisture content and heated in a microwave oven at 850 W for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::332c04c4511c291f958bf1cd09bd7588
https://pubmed.ncbi.nlm.nih.gov/10552599
https://pubmed.ncbi.nlm.nih.gov/10552599