About: The effects of Michelia alba oil against mould on brown rice and assessing the brain response using electroencephalogram (EEG)

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About: The effects of Michelia alba oil against mould on brown rice and assessing the brain response using electroencephalogram (EEG) Goto Sponge NotDistinct Permalink

An Entity of Type : schema:ScholarlyArticle, within Data Space : wasabi.inria.fr associated with source document(s)

Attributes	Values
type	Academic Article research paper schema:ScholarlyArticle
isDefinedBy	Covid-on-the-Web dataset
title	The effects of Michelia alba oil against mould on brown rice and assessing the brain response using electroencephalogram (EEG)
Creator	Koomhin, Phanit Matan, Narumol Songsamoe, Sumethee
source	Medline; PMC
abstract	The objective of this study was to develop antifungal fragrant brown rice using the vapour phase of Michelia alba oil and to understand the effects of fragrant brown rice on consumer reactions using an electroencephalography (EEG) technique. The effect of M. alba oil vapour (300–900 µL/L) on the growth of moulds was studied in brown rice. Then, optimisation of the M. alba oil vapour (300–900 µL/L) was studied through sensory evaluation. Next, EEG was used to investigate the effect of fragrant cooked brown rice on human brain activity. In addition, the key components of M. alba oil on the sensory effects were determined. The results indicated that M. alba oil vapour ≥ 450 µL/L provided effective antifungal activity against natural moulds on brown rice for at least 90 days of storage at 25 °C at 100% RH. Furthermore, the optimal concentration of M. alba oil vapour for enhancing consumer preference and acceptance of cooked brown rice was 300–600 µL/L with a rejection threshold of 2,052 µL/L. Moreover, it was found that linalool was the main key component and caryophyllene and β-elemene were the minor components affecting the sensory quality enhancement. Interestingly, the EEG results showed that fragrant cooked brown rice could increase the power of alpha and beta waves in the human brain, indicating anti-stress effects and a relaxed mood. Therefore, M. alba oil vapour demonstrated good potential to enhance consumer acceptance and preference for cooked brown rice while controlling the significant growth of moulds in brown rice.
has issue date	2020-08-06(xsd:dateTime)
bibo:doi	10.1007/s13197-020-04689-8
bibo:pmid	32836380
has license	no-cc
sha1sum (hex)	dabb4a8ed698a03f4ec6827aadf06a31cadc08c2
schema:url	https://doi.org/10.1007/s13197-020-04689-8
resource representing a document's title	The effects of Michelia alba oil against mould on brown rice and assessing the brain response using electroencephalogram (EEG)
has PubMed Central identifier	PMC7408972
has PubMed identifier	32836380
schema:publication	J Food Sci Technol
resource representing a document's body	covid:dabb4a8ed698a03f4ec6827aadf06a31cadc08c2#body_text
is schema:about of	named entity 'sensory' named entity 'brown rice' named entity 'sensory evaluation' named entity 'objective' named entity 'electroencephalography' named entity 'M. alba' named entity 'mood' named entity 'brown rice' named entity 'enhancement' named entity 'natural' named entity 'ENHANCEMENT' named entity 'DAYS' named entity 'VAPOUR PHASE' named entity 'ACCEPTANCE' named entity 'HUMAN' named entity 'INDICATING' named entity '450' named entity 'EEG' named entity 'THRESHOLD' named entity '100%' named entity 'cooked' named entity 'C 450' named entity 'enhance' named entity 'study' named entity 'moulds' named entity 'power' named entity 'M. alba' named entity 'demonstrated' named entity 'enhancing' named entity 'The' named entity 'brown rice' named entity 'vapour' named entity 'acceptance' named entity 'vapour phase' named entity 'consumer' named entity 'minor' named entity 'assessing' named entity 'human brain' named entity 'brown rice' named entity 'antifungal activity' named entity 'M. alba' named entity 'brown rice' named entity 'caryophyllene' named entity 'Michelia alba' named entity 'M. alba' named entity 'EEG' named entity 'brown rice' named entity 'brown rice' named entity 'M. alba' named entity 'aromatic compounds' named entity 'inhibit the growth' named entity 'A. flavus' named entity 'Walailak University' named entity 'boiling point' named entity 'monoterpene' named entity 'M. alba' named entity 'M. alba' named entity 'brown rice' named entity 'brown rice' named entity 'brown rice' named entity 'steam distillation' named entity 'brown rice' named entity 'essential oil' named entity 'M. alba' named entity 'brown rice' named entity 'wave power' named entity 'M. alba' named entity 'alpha band' named entity 'human brain' named entity 'rice cooker' named entity 'M. alba' named entity 'brown rice' named entity 'Linalool' named entity 'linalool' named entity 'Agilent' named entity 'M. alba' named entity 'M. alba' named entity 'boiling point' named entity 'brown rice'

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