Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2010, Vol.124 (1), p.132-140
Hauptverfasser: SOMPONG, R, SIEBENHANDL-EHN, S, LINSBERGER-MARTIN, G, BERGHOFER, E
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 140
container_issue 1
container_start_page 132
container_title Food chemistry
container_volume 124
creator SOMPONG, R
SIEBENHANDL-EHN, S
LINSBERGER-MARTIN, G
BERGHOFER, E
description
format Article
fullrecord <record><control><sourceid>pascalfrancis</sourceid><recordid>TN_cdi_pascalfrancis_primary_23247461</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>23247461</sourcerecordid><originalsourceid>FETCH-pascalfrancis_primary_232474613</originalsourceid><addsrcrecordid>eNqNzUsLgkAUBeAhCrLHf7ibdgnjA3UvRYsWQe7lNo548zFyRyT_fSL9gBaHszgfnJVwvCQO3FjG_lo4MpCJm3hhtBU7a99SSl96iSPMo5osKaMq3ZLCBrAr5gxkPlTgQKOGnk2veSBtwZTAuljMq0FVA5PSMCKTXvaSTQtZhdTM5AxpRR0u-skEd-xqPIhNiY3Vx1_vxel6ydKb26Od70vGTpHNe6YWecr9wA_jMPKCf90X_5JNVQ</addsrcrecordid><sourcetype>Index Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka</title><source>Access via ScienceDirect (Elsevier)</source><creator>SOMPONG, R ; SIEBENHANDL-EHN, S ; LINSBERGER-MARTIN, G ; BERGHOFER, E</creator><creatorcontrib>SOMPONG, R ; SIEBENHANDL-EHN, S ; LINSBERGER-MARTIN, G ; BERGHOFER, E</creatorcontrib><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; Food industries ; Fundamental and applied biological sciences. Psychology</subject><ispartof>Food chemistry, 2010, Vol.124 (1), p.132-140</ispartof><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=23247461$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>SOMPONG, R</creatorcontrib><creatorcontrib>SIEBENHANDL-EHN, S</creatorcontrib><creatorcontrib>LINSBERGER-MARTIN, G</creatorcontrib><creatorcontrib>BERGHOFER, E</creatorcontrib><title>Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka</title><title>Food chemistry</title><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqNzUsLgkAUBeAhCrLHf7ibdgnjA3UvRYsWQe7lNo548zFyRyT_fSL9gBaHszgfnJVwvCQO3FjG_lo4MpCJm3hhtBU7a99SSl96iSPMo5osKaMq3ZLCBrAr5gxkPlTgQKOGnk2veSBtwZTAuljMq0FVA5PSMCKTXvaSTQtZhdTM5AxpRR0u-skEd-xqPIhNiY3Vx1_vxel6ydKb26Od70vGTpHNe6YWecr9wA_jMPKCf90X_5JNVQ</recordid><startdate>2010</startdate><enddate>2010</enddate><creator>SOMPONG, R</creator><creator>SIEBENHANDL-EHN, S</creator><creator>LINSBERGER-MARTIN, G</creator><creator>BERGHOFER, E</creator><general>Elsevier</general><scope>IQODW</scope></search><sort><creationdate>2010</creationdate><title>Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka</title><author>SOMPONG, R ; SIEBENHANDL-EHN, S ; LINSBERGER-MARTIN, G ; BERGHOFER, E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-pascalfrancis_primary_232474613</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>SOMPONG, R</creatorcontrib><creatorcontrib>SIEBENHANDL-EHN, S</creatorcontrib><creatorcontrib>LINSBERGER-MARTIN, G</creatorcontrib><creatorcontrib>BERGHOFER, E</creatorcontrib><collection>Pascal-Francis</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>SOMPONG, R</au><au>SIEBENHANDL-EHN, S</au><au>LINSBERGER-MARTIN, G</au><au>BERGHOFER, E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka</atitle><jtitle>Food chemistry</jtitle><date>2010</date><risdate>2010</risdate><volume>124</volume><issue>1</issue><spage>132</spage><epage>140</epage><pages>132-140</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><cop>Kidlington</cop><pub>Elsevier</pub></addata></record>
fulltext fulltext
identifier ISSN: 0308-8146
ispartof Food chemistry, 2010, Vol.124 (1), p.132-140
issn 0308-8146
1873-7072
language eng
recordid cdi_pascalfrancis_primary_23247461
source Access via ScienceDirect (Elsevier)
subjects Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
title Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T22%3A36%3A48IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-pascalfrancis&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Physicochemical%20and%20antioxidative%20properties%20of%20red%20and%20black%20rice%20varieties%20from%20Thailand,%20China%20and%20Sri%20Lanka&rft.jtitle=Food%20chemistry&rft.au=SOMPONG,%20R&rft.date=2010&rft.volume=124&rft.issue=1&rft.spage=132&rft.epage=140&rft.pages=132-140&rft.issn=0308-8146&rft.eissn=1873-7072&rft.coden=FOCHDJ&rft_id=info:doi/&rft_dat=%3Cpascalfrancis%3E23247461%3C/pascalfrancis%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true