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Effect of rice bran extract powder on browning inhibition in vegetable and fruit puree.
作者: K. Kaewka , C. Theerakulkait
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参考文章
(11)
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Eduvigis Roldán, Concepción Sánchez-Moreno, Begoña de Ancos, M. Pilar Cano,
Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties.
Food Chemistry.
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Christine Franck, Jeroen Lammertyn, Quang Tri Ho, Pieter Verboven, Bert Verlinden, Bart M. Nicolaï,
Browning disorders in pear fruit
Postharvest Biology and Technology.
,vol. 43, pp. 1- 13 ,(2007) ,
10.1016/J.POSTHARVBIO.2006.08.008
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Kunnikar Boonsiripiphat, Chockchai Theerakulkait,
Extraction of Rice Bran Extract and Some Factors Affecting Its Inhibition of Polyphenol Oxidase Activity and Browning in Potato
Preparative Biochemistry & Biotechnology.
,vol. 39, pp. 147- 158 ,(2009) ,
10.1080/10826060902800817
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Mitsuo Miyazawa, Teruo Oshima, Katsuya Koshio, Yumi Itsuzaki, Jun Anzai,
Tyrosinase Inhibitor from Black Rice Bran
Journal of Agricultural and Food Chemistry.
,vol. 51, pp. 6953- 6956 ,(2003) ,
10.1021/JF030388S
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C Severini, A Baiano, T De Pilli, R Romaniello, A Derossi,
Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions
Lwt - Food Science and Technology.
,vol. 36, pp. 657- 665 ,(2003) ,
10.1016/S0023-6438(03)00085-9
6.
Mi Soon Jang, Aiko Sanada, Hideki Ushio, Munehiko Tanaka, Toshiaki Ohshima,
Inhibitory Effects of ‘Enokitake’ Mushroom Extracts on Polyphenol Oxidase and Prevention of Apple Browning
Lwt - Food Science and Technology.
,vol. 35, pp. 697- 702 ,(2002) ,
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M LEE, M LEE, I PARK,
Inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning of taro (Colocasia antiquorum var. esculenta)
Food Chemistry.
,vol. 105, pp. 528- 532 ,(2007) ,
10.1016/J.FOODCHEM.2007.04.010
8.
H. E. MOLINE, J. G. BUTA, I. M. NEWMAN,
PREVENTION OF BROWNING OF BANANA SLICES USING NATURAL PRODUCTS AND THEIR DERIVATIVES
Journal of Food Quality.
,vol. 22, pp. 499- 511 ,(1999) ,
10.1111/J.1745-4557.1999.TB00181.X
9.
Sunan Butsat, Sirithon Siriamornpun,
Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice.
Food Chemistry.
,vol. 119, pp. 606- 613 ,(2010) ,
10.1016/J.FOODCHEM.2009.07.001
10.
Chockchai Theerakulkait, Kunnikar Boonsiripiphat,
Effect of rice bran extract on browning and polyphenol oxidase activity in vegetable and fruit.
Proceedings of the 45th Kasetsart University Annual Conference, Kasetsart, 30-January - 2 February, 2007. Subject: Agricultural Extension and Home Economics.
pp. 355- 362 ,(2007)
来源期刊
Proceedings of the 49th Kasetsart University Annual Conference, Kasetsart University, Thailand, 1-4 February, 2011. Volume 7. Subject: Agro-Industry
Kasetsart University
2011 年,
Volume: , Issue: ,
Page: 193-200
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