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food science & technology (150) 150
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LWT, ISSN 0023-6438, 02/2018, Volume 88, pp. 64 - 70
.... Due to the difference in textural property, effects of extrusion on phenolics in different rice fractions were assumed varied... 
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
[Display omitted] •Extraction of the bio-oil heavy fraction yielded 19.88wt% pyrolytic lignins.•Two pyrolytic lignins with high molecular weights had similar structures... 
Characterization | Molecular distillation | Separation | Pyrolytic lignin | Bio-oil | THERMOCHEMICAL CONVERSION | MECHANISM | QUANTITATIVE C-13 | MILLED WOOD LIGNIN | ENGINEERING, CHEMICAL | HYDROGEN | BIOMASS | FTIR | FUEL | AROMATICS | WATER-INSOLUBLE FRACTION | Petroleum mining | Lignin | Pyrolysis | Analysis | Green technology | Nuclear magnetic resonance spectroscopy | Chromatography | Distillation | Linkages | Enrichment | Molecular structure | Extraction | Ethers
Journal Article
Applied Engineering in Agriculture, ISSN 0883-8542, 2016, Volume 32, Issue 6, pp. 915 - 923
.... Rough rice of multiple long-grain cultivar lots was either left unfractioned (Unf) or thickness graded into fractions comprising A (< 1.7 mm), B (1.7 << 1.9 mm), C (< 1.9 << 2.0 mm), D (2.0 << 2.05 mm), and E (> 2.05 mm... 
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... 
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
Food Chemistry, ISSN 0308-8146, 09/2014, Volume 159, pp. 166 - 174
....•Phenolic content and antioxidant activity of bran/embryo mainly exist in free form.•The endosperm fraction contains both free and bound forms of phenolics... 
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
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
Cereal Chemistry, ISSN 0009-0352, 07/2011, Volume 88, Issue 4, pp. 414 - 420
... conditions on the physicochemical properties and starch fractions of parboiled rice. Rice (rough or brown) was soaked, steamed under pressure, dried immediately or stored... 
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 chemistry, ISSN 0308-8146, 2016, Volume 201, pp. 298 - 306
Journal Article
Journal of cereal science, ISSN 0733-5210, 2018, Volume 83, pp. 213 - 221
Three different roller-milled fractions namely bran, middlings, and flour of five commonly grown Irish barley varieties were investigated for the presence of β... 
Polyphenols | Roller milled barley | Phytosterols | Tocols | OIL | BETA-GLUCAN | FOOD SCIENCE & TECHNOLOGY | PHYTOSTEROL | ANTIOXIDANT PROPERTIES | FOOD | Antioxidants | Unsaturated fatty acids | Barley | Functional foods | Analysis
Journal Article
Cereal Chemistry, ISSN 0009-0352, 09/2014, Volume 91, Issue 5, pp. 522 - 530
ABSTRACT The phenolic acid composition and concentration of four manually separated fractions... 
ANTIOXIDANT ACTIVITY | BRAN | FERULIC ACID | BIOCHEMICAL MARKERS | FOOD SCIENCE & TECHNOLOGY | MICROWAVE-ASSISTED EXTRACTION | BARLEY | MAIZE KERNELS | CHEMISTRY, APPLIED | MILLED FRACTIONS | FUSARIUM-GRAMINEARUM | WHEAT-VARIETIES
Journal Article