Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice

Published:2016-05-03 Issue:3 Volume:10 Page:605-613
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Reddy Chagam Koteswara,Kimi Lalmuan,Haripriya Sundaramoorthy

Funder

Department of Food Science and Technology, Pondicherry University

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-016-9344-x.pdf

Reference44 articles.

1. P. Pandey, D.K. Tiwari, Modern techniques and agronomic packages for hybrid rice cultivation in India. Adv. Agric. Bot. 4, 17–20 (2012)

2. R. Sompong, S. Siebenhandl-Ehn, G. Linsberger-Martin, E. Berghofer, Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chem. 124, 132–140 (2011)

3. T. Oki, M. Masuda, M. Kobayashi, Y. Nishiba, S. Furuta, I. Suda, T. Sato, Polymeric procyanidins as radical-scavenging components in red-hulled rice. J. Agric. Food Chem. 50, 7524–7529 (2002)

4. L.H. Xie, N. Chen, B.W. Duan, Z.W. Zhu, X.Y. Liao, Impact of proteins on pasting and cooking properties of waxy and non-waxy rice. J. Cereal Sci. 47, 372–379 (2008)

5. S. Puncha-arnon, D. Uttapap, Rice starch vs. rice flour: differences in their properties when modified by heat-moisture treatment. Carbohydr. Polym. 91, 85–91 (2013)

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice;Measurement: Food;2024-09

2. A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye;Food Biophysics;2024-08-28

3. A Comparative Analysis of Sensory Properties, Flavour Profiles, and Fatty Acids in Three Popular Turkish Rice Varieties;2024-06-12

4. Insight into the nutritional, physicochemical, functional, antioxidative properties and in vitro gastrointestinal digestibility of selected Thai rice: Comparative and multivariate studies;Current Research in Food Science;2024

5. Black rice starch: physicochemical characterization and nutritional properties;Non-Conventional Starch Sources;2024

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3