Conventional steaming retains tocols and γ-oryzanol better than boiling and frying in the jasmine rice variety Khao dok mali 105
© 2015 Elsevier Ltd. Abstract The aim of this study was to determine the effect of various cooking methods on the white rice (WR), brown rice (BR) and parboiled geminated brown rice (PGBR) of the same variety, focusing on γ-oryzanol and tocols. The methods used for analysis of γ-oryzanol and tocols...
Saved in:
Main Authors: | Warangkana Srichamnong, Parunya Thiyajai, Somsri Charoenkiatkul |
---|---|
Other Authors: | Mahidol University |
Format: | Article |
Published: |
2018
|
Subjects: | |
Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/43543 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Mahidol University |
Similar Items
-
Promising industrial flour processing and household applications of parboiled germinated brown rice (Khao dok mali 105)
by: Parunya Thiyajai, et al.
Published: (2018) -
The effect of storage conditions on antioxidant activities and total phenolic contents of parboiled germinated brown rice (Khao Dok Mali 105)
by: C. Sripum, et al.
Published: (2018) -
Simultaneous determination of tocols, γ-oryzanols, phytosterols, squalene, cholecalciferol and phylloquinone in rice bran and vegetable oil samples
by: Piramon Pokkanta, et al.
Published: (2018) -
Simultaneous determination of tocols, γ-oryzanols, phytosterols, squalene, cholecalciferol and phylloquinone in rice bran and vegetable oil samples
by: Piramon Pokkanta, et al.
Published: (2018) -
Effects of aqueous Moringa oleifera leaf extract on growth performance and accumulation of cadmium in a Thai jasmine rice—Khao Dawk Mali 105 variety
by: Choowong Auesukaree, et al.
Published: (2022)