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food science & technology (156) 156
milled wood lignin (82) 82
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chemistry, applied (74) 74
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energy & fuels (17) 17
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oryza - chemistry (16) 16
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fractions (15) 15
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nutrition (13) 13
phenolic-compounds (13) 13
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Food Chemistry, ISSN 0308-8146, 06/2016, Volume 201, pp. 298 - 306
•Specialty maize has most of free phenolics in germ whereas bound ones in pericarp.•A group of 3 important flavonoids were detected in these specialty maize... 
Flavonoids | Vitamin E | Baby corn | Sweet corn | Popcorn | Antioxidant | Phenolic acids | QPM | CAPACITY | WHEAT BRAN | ACIDS | FOOD SCIENCE & TECHNOLOGY | VARIETIES | ANTHOCYANINS | PURPLE | MILLED FRACTIONS | CEREALS | RED | NUTRITION & DIETETICS | BLACK | CHEMISTRY, APPLIED | Antioxidants | Plant Extracts - chemistry | Zea mays - genetics | Genotype | Phenols - chemistry | Flavonoids - chemistry | Corn | Genetic aspects
Journal Article
Food Chemistry, ISSN 0308-8146, 09/2014, Volume 159, pp. 166 - 174
•Free & bound antioxidant phenolics in endosperm and bran of indica rice investigated.•Phenolic content and antioxidant activity of bran/embryo mainly exist in... 
Flavonoids | Rice variety | Phenolics | Antioxidant activity | Phenolic acids | Milled rice fraction | ACIDS | FOOD SCIENCE & TECHNOLOGY | BRAN EXTRACTS | COMPONENTS | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | BROWN | Phenols - analysis | Flavonoids - analysis | Coumaric Acids - analysis | Plant Extracts - pharmacology | China | Humans | Oryza - chemistry | Antioxidants - pharmacology | Antioxidants
Journal Article
LWT, ISSN 0023-6438, 02/2018, Volume 88, pp. 64 - 70
Thermal treatment usually causes loss of phenolics while the mechanical effect of extrusion is helpful for releasing bound phenolics from food matrix. Due to... 
Extrusion | Milled fraction | Brown rice | Phenolics | Antioxidant activity | FOOD SCIENCE & TECHNOLOGY | BLACK RICE | BY-PRODUCTS | GELATINIZATION | PHYTOCHEMICALS | GRAINS | DIETARY FIBER | COOKING | CHEMICAL-COMPOSITION | BARLEY | FLOUR | Antioxidants | Functional foods | Analysis | Isoflavones
Journal Article
Separation and Purification Technology, ISSN 1383-5866, 09/2015, Volume 152, pp. 123 - 132
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2006, Volume 73, Issue 3, pp. 253 - 259
Three varieties of rice, long slender with high amylose content, medium grain with intermediate amylose content and short-bold grain with low amylose content... 
Thickness | Amylose content | Cooking quality | Texture | Degree of milling | STORAGE | ENGINEERING, CHEMICAL | MOISTURE-CONTENT | thickness | cooking quality | texture | FOOD SCIENCE & TECHNOLOGY | MILLED RICE | ROUGH RICE | degree of milling | HARDNESS | amylose content
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2017, Volume 220, pp. 9 - 17
•Dry and hydrothermal processes were applied on a novel aleurone-rich wheat milling fraction.•Changes in protein, carbohydrate and phenolic content and... 
Aleuron | Mixolab | Heat treatment | RVA | Phenolic compound | Fiber | ANTIOXIDANT ACTIVITY | MOISTURE TREATMENT | BRAN | FOOD SCIENCE & TECHNOLOGY | FLOUR DOUGH | MILLED FRACTIONS | BREAD | PHYTOCHEMICALS | NUTRITION & DIETETICS | WHOLE GRAIN WHEAT | STARCH | CHEMISTRY, APPLIED | Proteins | Viscosity | Carbohydrates | Flour - analysis | Triticum | Rheology | Dietary Fiber - analysis | Phenols | Hot Temperature | Wheat
Journal Article
Applied Engineering in Agriculture, ISSN 0883-8542, 2016, Volume 32, Issue 6, pp. 915 - 923
Thickness grading of rice (Oryza sativa L.) can divert thin, chalky kernels to a secondary processing stream, thus improving milling yields of the primary... 
Functionality | Milled rice yield | Crude protein | Head rice yield | Kernel dimensions | Chalkiness | Thickness grading | QUALITY | NIGHTTIME AIR TEMPERATURES | KERNEL THICKNESS | CULTIVARS | IMPACT | AGRICULTURAL ENGINEERING | CHALKY | SURFACE LIPID-CONTENT | MILLED RICE | PANICLE | COOKING PROPERTIES
Journal Article
Journal of Food Science and Technology, ISSN 0022-1155, 5/2016, Volume 53, Issue 5, pp. 2434 - 2442
Evaluation of functional properties of milled fractions of grain amaranth may be useful to decide the end uses of the grain. Hence, pasting profiles of... 
Chemistry | Food Science | Amylose | Nutrition | Chemistry/Food Science, general | Starch | Milled fractions | Pasting profile | Swelling power | Solubility index | SEEDS | FINGER MILLET | RHEOLOGICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | RICE | Studies | Food science | Moisture content | Grain | Analysis | Milling industry | Original
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 07/2006, Volume 54, Issue 14, pp. 5014 - 5019
Journal Article
Journal of Food Science, ISSN 0022-1147, 06/2010, Volume 75, Issue 5, pp. H137 - H144
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 2010, Volume 16, Issue 6, pp. 523 - 530
The distribution of starch-degrading enzymes in dormant rice grains was investigated with specific antibodies against α-glucosidases, α-amylases, and... 
α-glucosidase | α-amylase | rice cooking | β-amylase | immunoblot | Immunoblot | Rice cooking | ALCOHOL FERMENTATION | PHYSICAL-PROPERTIES | EATING QUALITY | FOOD SCIENCE & TECHNOLOGY | ENZYMIC MECHANISM | beta-amylase | INDIVIDUAL COOKED RICE | MULTIPLE FORMS | alpha-glucosidase | alpha-amylase | STARCH BREAKDOWN | MILLED RICE | SINGLE APPARATUS
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 05/2010, Volume 62, Issue 5, pp. 246 - 256
Sixteen rice cultivars representing five cytosine‐thymine repeat (CTn) microsatellite genetic marker groups were analyzed for their cooked rice nutritionally... 
Amylose | Nutrition | Starch digestibility | Chemometrics | Rice | ASSOCIATIONS | FOOD SCIENCE & TECHNOLOGY | AMYLOSE CONTENT | VARIETIES | GERMPLASM COLLECTION | CULTIVARS | RESISTANT STARCH | MILLED-RICE | WAXY GENE HAPLOTYPES | IN-VITRO STARCH | DIGESTIBILITY
Journal Article
Cereal Chemistry, ISSN 0009-0352, 07/2011, Volume 88, Issue 4, pp. 414 - 420
ABSTRACT Starch can be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) according to its resistance... 
GLYCEMIC INDEX | ENZYME-RESISTANT STARCH | GELS | PRODUCTS | DIETARY FIBER | GLUCOSE | FOOD SCIENCE & TECHNOLOGY | MILLED RICE | HEAT-MOISTURE TREATMENT | CHEMISTRY, APPLIED | MECHANICAL-PROPERTIES | LENTIL STARCHES
Journal Article
Food Analytical Methods, ISSN 1936-9751, 2015, Volume 8, Issue 4, pp. 1053 - 1057
Garden cress seed (Lepidium sativum L.) is an important medicinal source used in traditional medicine for the treatment of various diseases. Polyphenols are... 
Milled fraction | Extraction | Phenolic compound | Garden cress seed | POLYPHENOLS | BRAN | ACIDS | FOOD SCIENCE & TECHNOLOGY | CHEMISTRY | OPTIMIZATION | Antioxidants | Polyphenols | Osteoporosis | Nervous system diseases | Seeds
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 12/2013, Volume 48, Issue 12, pp. 2535 - 2540
Journal Article