Lipid autoxidation in rice.

Sowbhagya, C. M. and Bhattacharya, K. R. (1976) Lipid autoxidation in rice. Journal of Food Science, 41 (5). 1018-1023, 30 ref..

PDF Journal of Food Science, Volume-41(5 (1976) 1018-1023 .pdf - Published Version Restricted to Registered users only Download (709kB)

Abstract

Rice stored normally is stable to lipid oxidation but becomes progressively susceptible upon parboiling. A relatively high moisture content, storage in the dark at low temperature, and a low degree of milling are most important.

Item Type:	Article
Uncontrolled Keywords:	rice, lipid autoxidation
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2016 10:29
Last Modified:	24 May 2016 10:29
URI:	http://ir.cftri.res.in/id/eprint/4561

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