4.5 Article

Soaking and extrusion effects on physicochemical parameters, phytic acid, nutrient content and mineral bio-accessibility of whole rice grain

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

Micaela Albarracin et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

Charles Brennan et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)

Review Chemistry, Applied

Dietary roles of phytate and phytase in human nutrition: A review

Vikas Kumar et al.

FOOD CHEMISTRY (2010)

Article Food Science & Technology

Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus)

R. Repo-Carrasco-Valencia et al.

JOURNAL OF CEREAL SCIENCE (2009)

Review Food Science & Technology

Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?

Anthony Fardet et al.

JOURNAL OF CEREAL SCIENCE (2008)

Article Chemistry, Applied

Antioxidant activity of methanolic extracts from some grains consumed in Korea

Youngmin Choi et al.

FOOD CHEMISTRY (2007)

Article Engineering, Chemical

Effects of extrusion conditions and structural characteristics on melt viscosity of starchy materials

RJ González et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Nutrition & Dietetics

Why whole grains are protective: biological mechanisms

J Slavin

PROCEEDINGS OF THE NUTRITION SOCIETY (2003)

Article Nutrition & Dietetics

Whole grain health claims in the USA and other efforts to increase whole-grain consumption

L Marquart et al.

PROCEEDINGS OF THE NUTRITION SOCIETY (2003)

Article Agriculture, Multidisciplinary

Antioxidant activity of grains

KK Adom et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Engineering, Chemical

Effects of popping and extrusion processes on some hydration properties of Amaranth

RJ González et al.

BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (2002)