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- FUJITA Akiko
- Taste Analysis Office, Engineering Division, Satake Corporation
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- MASUMOTO Koichi
- Program in Material Technology, Graduate School of Industrial Technology, Kinki University
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- KAWAKAMI Koji
- Taste Analysis Office, Engineering Division, Satake Corporation
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- MIKAMI Takashi
- Taste Analysis Office, Engineering Division, Satake Corporation
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- NOMURA Masato
- Program in Material Technology, Graduate School of Industrial Technology, Kinki University
この論文をさがす
説明
It is well known that most of the nutritional components of rice are contained in outer layers of bran and germ and that these have various effects on the health of the consumer. This study aimed to clarify the anti-oxidation activity of the bran of rice of ten cultivars, including the standard cv. Nihonbare. Rice samples were milled through seven discrete steps of milling yield, i.e. 98-100%, 96-98%, 94-96%, 92-94%, 90-92%, 88-90% and 88-100%. The radical-scavenging activity, including that against the active oxygen, was investigated on the bran obtained from each step. The results showed that bran obtained from a milling yield of 98-100% of newly harvested rice has the highest anti-oxidation effect.<br>
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 55 (11), 585-591, 2006
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679070111232
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- NII論文ID
- 130000055598
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- NII書誌ID
- AA11503337
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- COI
- 1:CAS:528:DC%2BD28XhtFKjt7nL
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 8088107
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可