Antioxidant and antimicrobial properties of polysaccharides from rice brans

Antioxidant and antimicrobial properties of polysaccharides from rice brans

© 2018, Chiang Mai University. All rights reserved. Four varieties of rice bran [Khao Dawk Mali 105 (KDML), Kor Kho 6 (RD6), Sanpatong 1 (SPT) and Kum Doi Saket] were pretreated with solvents (ethanol and hexane) and the chemical composition, structure, antioxidant and antimicrobial properties of th...

Saved in:

書目詳細資料
Main Authors:	Siriluck Surin, Phisit Seesuriyachan, Prodpran Thakeow, Sang Guan You, Yuthana Phimolsiripol
格式:	雜誌
出版:	2018
主題:	Biochemistry, Genetics and Molecular Biology Chemistry Materials Science Mathematics Physics and Astronomy
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85049730093&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/58255
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

相似書籍

Antioxidant and Antimicrobial Properties of Polysaccharides from Rice Brans
由: Siriluck Surin, et al.
出版: (2019)

Antioxidant and immunomodulatory activities of sulphated polysaccharides from purple glutinous rice bran (Oryza sativa L.)
由: Siriluck Surin, et al.
出版: (2018)

Antioxidant and immunomodulatory activities of sulphated polysaccharides from purple glutinous rice bran (Oryza sativa L.)
由: Siriluck Surin, et al.
出版: (2018)

Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
由: Natcha Laokuldilok, et al.
出版: (2018)

Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments
由: Thunnop Laokuldilok, et al.
出版: (2018)

Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments
由: Thunnop Laokuldilok, et al.
出版: (2018)

Antioxidant activities and skin hydration effects of rice bran bioactive compounds entrapped in Niosomes
由: Aranya Manosroi, et al.
出版: (2018)

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran
由: Yuthana Phimolsiripol, et al.
出版: (2018)

Antioxidants and antioxidant activity of several pigmented rice brans
由: Laokuldilok T., et al.
出版: (2017)

Antioxidants and antioxidant activity of several pigmented rice brans
由: Thunnop Laokuldilok, et al.
出版: (2018)

Quality and antioxidant properties of extruded breakfast cereal containing encapsulated turmeric extract
由: Natcha Laokuldilok, et al.
出版: (2018)

The influence of extraction methods on composition and antioxidant properties of rice bran oil
由: Noppawat Pengkumsri, et al.
出版: (2018)

The influence of extraction methods on composition and antioxidant properties of rice bran oil
由: Noppawat Pengkumsri, et al.
出版: (2018)

The influence of extraction methods on composition and antioxidant properties of rice bran oil
由: Noppawat Pengkumsri, et al.
出版: (2018)

Phenolic compounds and antioxidant activities of four edible species during seed germination
由: Arthitaya Kawee-Ai, et al.
出版: (2018)

Optimization of the production conditions of glutinous rice bran protein hydrolysate with antioxidative properties
由: Warintip Sarringkarin, et al.
出版: (2018)

Optimization of the production conditions of glutinous rice bran protein hydrolysate with antioxidative properties
由: Warintip Sarringkarin, et al.
出版: (2018)

Optimization of the production conditions of glutinous rice bran protein hydrolysate with antioxidative properties
由: Sarringkarin W., et al.
出版: (2017)

Red yeast rice prepared from thai glutinous rice the antioxidant activities
由: Em On Chairote, et al.
出版: (2018)

Red yeast rice prepared from thai glutinous rice the antioxidant activities
由: Em On Chairote, et al.
出版: (2018)

Physico-chemical properties of cationic niosomes loaded with fraction of rice (Oryza sativa) bran extract
由: Aranya Manosroi, et al.
出版: (2018)

Effect of spices and herbs on the growth of Pichia burtonii DA 69, and Saccharomyces cerevisiae Biot 88 using the application of Plackett-Burman screening design
由: Phisit Seesuriyachan
出版: (2018)

Antioxidant and moisturizing properties of carboxymethyl chitosan with different molecular weights
由: Nareekan Chaiwong, et al.
出版: (2020)

Phytochemical constituents of thai dark purple glutinous rice bran extract [cultivar luem pua (Oryza sativa L.)]
由: Pattawat Seekhaw, et al.
出版: (2018)

Effect of extraction and concentration processes on properties of longan syrup
由: Surin,S., et al.
出版: (2015)

Effect of extraction and concentration processes on properties of longan syrup
由: Surin S., et al.
出版: (2014)

Physicochemical and antioxidant properties of rice bran oils produced from colored rice using different extraction methods
由: Sukanya Mingyai, et al.
出版: (2018)

Physicochemical, antioxidant, and antimicrobial properties of chitooligosaccharides produced using three different enzyme treatments
由: Laokuldilok T., et al.
出版: (2017)

Application of multi-core encapsulated Michelia alba D.C. flavor powder in Thai steamed dessert (Nam Dok Mai)
由: Rajnibhas Samakradhamrongthai, et al.
出版: (2018)

Antimicrobial property of polysaccharide gel from durian fruit-hulls
由: Nantawan Nantawanit
出版: (2009)

Response surface optimization of exopolysaccharide production from sugarcane juice by Lactobacillus confusus TISTR 1498
由: Phayungsak Manochai, et al.
出版: (2018)

Response surface optimization of exopolysaccharide production from sugarcane juice by Lactobacillus confusus TISTR 1498
由: Phayungsak Manochai, et al.
出版: (2018)

ANALYSIS OF THE NUTRIENT CONTENT AND ANTIOXIDANT ACTIVITY RICE BRAN OF BROWN RICE AND WHITE RICE (ORYZA SATIVA L.)
由: Kirana, Tyastrini

Evaluation of red mold rice for cholesterol reduction in the serum and yolks of japanese quail eggs and its effect on growth performance
由: Prodpran Pengnoi, et al.
出版: (2018)

Biological activities of the rice bran extract and physical characteristics of its entrapment in niosomes by supercritical carbon dioxide fluid
由: Aranya Manosroi, et al.
出版: (2018)

Optimization of enzymatic production of fructooligosaccharides from longan syrup
由: S. Surin, et al.
出版: (2018)

Optimization of enzymatic production of fructooligosaccharides from longan syrup
由: Surin S., et al.
出版: (2014)

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran
由: Phimolsiripol Y., et al.
出版: (2014)

Stability of anthocyanin content and antioxidant capacity among local thai purple rice genotypes in different storage conditions
由: Supaporn Yamuangmorn, et al.
出版: (2018)

Induction of antioxidant enzyme activity and lipid peroxidation level in ion-beam-bombarded rice seeds
由: Nuananong Semsang, et al.
出版: (2018)