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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..
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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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