Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour
Authors
Keywords
-
Journal
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
Volume 62, Issue -, Pages -
Publisher
FapUNIFESP (SciELO)
Online
2019-03-31
DOI
10.1590/1678-4324-2019180470
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices
- (2018) Gan Qiu et al. FOOD RESEARCH INTERNATIONAL
- Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry ( Morus alba L.) fruit: A comparative study based on solid food system
- (2017) Mo Zhou et al. FOOD CHEMISTRY
- Effect of post-harvest treatment on bioactive phytochemicals of Thai black rice
- (2017) Orranuch Norkaew et al. FOOD CHEMISTRY
- Effects of gamma radiation on the thermoanalytical, structural and pasting properties of black rice (Oryza sativa L.) flour
- (2017) Vivian Cristina Ito et al. JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
- Effects of gamma radiation on physicochemical, thermogravimetric, microstructural and microbiological properties during storage of apple pomace flour
- (2017) Vivian Cristina Ito et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Investigations on Sweet Cherry Phenolic Degradation During Thermal Treatment Based on Fluorescence Spectroscopy and Inactivation Kinetics
- (2016) Mihaela Turturică et al. Food and Bioprocess Technology
- Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability
- (2016) Alessandra Cristina Pedro et al. FOOD CHEMISTRY
- Effects of gamma radiation on the phenolic compounds and in vitro antioxidant activity of apple pomace flour during storage using multivariate statistical techniques
- (2016) Vivian Cristina Ito et al. Innovative Food Science & Emerging Technologies
- Thermal degradation kinetics of bioactive compounds from black rice flour ( Oryza sativa L.) extracts
- (2016) Carmen Bolea et al. JOURNAL OF CEREAL SCIENCE
- Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing
- (2016) Alex Martynenko et al. JOURNAL OF FOOD ENGINEERING
- Kinetic and Thermodynamic Analysis of Anthocyanin Thermal Degradation in Acerola (Malpighia emarginata D.C .) Pulp
- (2016) Naiara L. Silva et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage
- (2015) C. Rodríguez-Pérez et al. FOOD CHEMISTRY
- Effect of γ-irradiation on structural, functional and antioxidant properties of β-glucan extracted from button mushroom (Agaricus bisporus)
- (2015) Asma Ashraf Khan et al. Innovative Food Science & Emerging Technologies
- Identification of anthocyanins in black rice (Oryza sativa L.) by UPLC/Q-TOF-MS and their in vitro and in vivo antioxidant activities
- (2015) Jie Hao et al. JOURNAL OF CEREAL SCIENCE
- Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran
- (2015) Patiwit Loypimai et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering
- (2013) Yafang Shao et al. FOOD CHEMISTRY
- Effects of γ-irradiation on phenolics content, antioxidant activity and physicochemical properties of whole grainrice
- (2013) Yafang Shao et al. RADIATION PHYSICS AND CHEMISTRY
- Degradation Kinetics of Bioactive Compounds and Change in the Antioxidant Activity of Wild Strawberry (Fragaria vesca) Pulp During Heating
- (2012) Deniz Özşen et al. Food and Bioprocess Technology
- Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice
- (2012) Xiao Qiong Chen et al. FOOD CHEMISTRY
- Phenolic compounds and antioxidant activity of rice
- (2011) Melissa Walter et al. BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
- Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics
- (2011) Zhaohua Hou et al. FOOD RESEARCH INTERNATIONAL
- Gamma radiation effects on phenolics, antioxidants activity and in vitro digestion of pistachio (Pistachia vera) hull
- (2011) M. Behgar et al. RADIATION PHYSICS AND CHEMISTRY
- Gamma Irradiation Induced Enhancement in Isoflavones, Total Phenol, Anthocyanin and Antioxidant Properties of Varying Seed Coat Colored Soybean
- (2010) Amit Kumar Dixit et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties
- (2010) Ming Wei Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents
- (2009) Renata V. Tonon et al. FOOD RESEARCH INTERNATIONAL
- Influence of Cooking on Anthocyanins in Black Rice (Oryza sativaL.japonicavar. SBR)
- (2009) Miki Hiemori et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antioxidant and α-Glucosidase Inhibitory Activity of Colored Grains in China
- (2009) Yang Yao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of non thermal processing technologies on the anthocyanin content of fruit juices
- (2009) B.K. Tiwari et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
- (2009) Ankit Patras et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More